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1
Heat the oven to 350F.
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2
Split the bread lengthwise, then cut it in half again and hollow out some of the soft insides of the bread.
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3
Lightly crisp the bread in the oven, 10 minutes.
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4
Remove the bread and switch the broiler on.
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5
Heat a medium nonstick skillet over medium-high heat.
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6
Add 2 tablespoons of the EVOO, twice around the pan, and the mushrooms.
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7
Cook the mushrooms until dark and tender, 7 to 8 minutes, stirring frequently.
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8
Heat a second medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO.
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9
When the EVOO smokes, add the pancetta or bacon and render the fat for a minute or so, then add the ground beef and break it up into an even layer.
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10
Deeply brown and caramelize the meat, 5 minutes.
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11
Add the onions and carrots and season with lots of coarse pepper, some salt, the Worcestershire, and the ground allspice, then cook for 10 minutes more, stirring frequently.
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12
Add the wine and scrape up all the brown bits.
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13
Add the stock to loosen up the mixture a little, then add the tomatoes and parsley and heat through, 1 to 2 minutes.
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14
Remove from the heat.
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15
Season the cooked mushrooms with salt and pepper.
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16
Fill the toasted breads with equal amounts of mushrooms, then top them with equal amounts of the meat sauce.
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17
Cover the meat sauce with a layer of mozzarella and a sprinkle of Parmigiano or Romano cheese.
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18
Broil the pizzas to melt the cheese.
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19
Shred or tear the basil and top each pizza liberally with it, then serve (with a fork and knife).
