The Best French Bread Pizza (Print Version)

# Ingredients:

→ Base & Seasonings

01 - 3 tablespoons unsalted butter
02 - 4 tablespoons extra-virgin olive oil, divided
03 - 4 cloves garlic, finely minced
04 - Pinch red pepper flakes
05 - 1/2 teaspoon dried oregano
06 - 1/4 cup fresh parsley or basil (or a mix), minced
07 - Kosher salt, to taste

→ Main Components

08 - 1 large French or Italian bread loaf (about 18 inches long and 4 inches wide)
09 - 1 can (14.5 oz) crushed tomatoes
10 - 8 ounces whole milk mozzarella cheese, freshly grated
11 - 2 ounces Parmigiano-Reggiano, grated

# Instructions:

01 - Position your oven rack up top and heat to 425°F. In a medium saucepan over medium-low heat, melt the butter with 3 tablespoons olive oil. Add your minced garlic, pepper flakes, and oregano, cooking until the garlic softens but doesn't brown (about 2 minutes). Mix in half the herbs and a generous pinch of salt, then remove from heat.
02 - Split your bread lengthwise and crosswise, then place it cut-side-up. Using a baking sheet, gently press down to compress it to about 2/3 of its original height. Transfer to the baking sheet and brush half of your garlic-herb butter mixture evenly over the cut surfaces.
03 - Add crushed tomatoes to the remaining garlic-herb butter in the pan. Bring to a simmer over medium heat, then reduce to low and cook until it thickens, about 15 minutes. Season with salt to taste.
04 - While the sauce cooks, spread 1/4 of the mozzarella over the bread and bake until it just starts to melt, about 8 minutes.
05 - Spread your sauce over the bread, top with remaining mozzarella, and bake until the cheese melts and starts to brown (about 10 minutes). Finish by sprinkling with Parmigiano-Reggiano, remaining herbs, and the last tablespoon of olive oil. Let it cool briefly before serving.

# Notes:

01 - This recipe creates a deliciously crispy yet tender French bread pizza with a perfect balance of garlic, herbs, and cheese.
02 - You can use either French or Italian bread - just make sure it's fresh and sturdy enough to hold the toppings.

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