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The Best French Bread Pizza
Ingredients
•
3 tbs butter
•
4 tbs extra-virgin olive oil, divided
•
4 cloves garlic, finely minced
•
pinch red pepper flakes
•
1/2 tsp dried oregano
•
1/4 cup minced fresh parsley or basil
leaves, or a mix
•
Kosher salt
•
1 large loaf French or Italian bread
(see note), about 18-inches long and
4-inches wide, split half lengthwise
and crosswise
•
1 (410g) Can crushed tomatoes
•
225g freshly grated whole milk
mozzarella cheese
•
56g grated Parmigiano-Reggiano
Cooking time: 30m – Temperature: 218°C
Method
1.
Adjust oven rack to upper position
and preheat oven to 218°C. Heat
butter and 3 tbs olive oil in a
medium saucepan over medium-low
heat until butter is melted. Add
garlic, pepper flakes, and oregano
and cook, stirring occasionally, until
garlic is softened but not browned,
about 2 minutes. Stir in half of
parsley/basil and a big pinch of salt.
Remove from heat.
2.
Place bread cut-side-up on a clean
work surface. Using a rimmed baking
sheet, press down on bread evenly
until compressed to about 2/3rds of
its original height. Place bread on
top of rimmed baking sheet. Using a
pastry brush, brush half of
garlic/butter/oil mixture evenly over
cut surfaces of bread, making sure
to get plenty of bits of garlic and
aromatics. Set aside.
3.
Add tomatoes to remaining
garlic/butter/oil mixture in pan, stir
to combine, increase heat to
medium, bring to a simmer, then
reduce heat to maintain a bare
simmer. Cook, stirring occasionally,
until rich and reduced, about 15
minutes. Season to taste with salt.
4.
While sauce cooks, spread 1 ¼ of
mozzarella evenly over surface of
bread and transfer to oven. Cook
until cheese is barely melted, about
8 minutes. Remove from oven and
set aside until sauce is cooked.
5.
Spread sauce evenly over bread,
then spread remaining mozzarella
on top of sauce. Transfer to oven
and bake until cheese is melted and
just starting to brown, about 10
minutes. Remove from oven and
immediately sprinkle with
Parmigiano-Reggiano, remaining
parsley/basil, and remaining tbs
extra-virgin olive oil. Allow to cool
slightly and serve.
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