THE BEST FRENCH BREAD PIZZA RECIPE

Active time: 30 mins | Total time: 30 mins | Serves: 3 to 4 servings

My kids love this French Bread Pizza. We think this is the best bread pizza in the world!

INGREDIENTS :

• 4 tbsp (60ml) extra-virgin olive oil, divided
• 3 tbsp (45 grams) unsalted butter
• 4 cloves garlic, finely minced
• 1/2 tsp dried oregano
• Pinch red pepper flakes
• 1/4 c. (15 grams) minced fresh parsley or basil leaves, or a mix
• Kosher salt
• 8 oz. (225 grams) freshly grated whole milk mozzarella cheese
• 1 large loaf French or Italian bread, about 18” long and 4” wide, split half lengthwise and crosswise
• 2 oz. (60 grams) grated Parmigiano-Reggiano
• 1 (14.5-oz.; 400 grams) can crushed tomatoes

DIRECTIONS :

Step 1: To the upper position, adjust the oven rack. Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.

Step 2: In a medium saucepan, heat the butter and 3 tbsp olive oil over medium-low heat. Once the butter has melted, add the garlic, pepper flakes, and oregano to the pan. Cook for about 2 minutes, stirring often until the garlic has softened. Now, add half of parsley/basil and season with salt. Stir well, then take the pan off the heat.

Step 3: On a clean work surface, place the bread, cut-side up. Evenly press the rimmed baking sheet on the bread compressing the bread to about 2/3 of its height. On top of the rimmed baking sheet, place the bread. Evenly brush half of the garlic/butter/oil mixture over the cut surface of the bread using a pastry brush. Set aside.

Step 4: To the pan, add the rest of the garlic/butter/oil mixture. Mix well, then adjust the heat to medium. Bring everything to a simmer, then decrease the heat to maintain a bare simmer. Cook for about 15 minutes, stirring often, until rich and the sauce has reduced. To taste, season with salt.

Step 5: On the surface of the bread, evenly spread 1/4 of the mozzarella. Place in the oven and bake for about 8 minutes until the cheese is barely melted. Remove from the oven and set aside.

Step 6: Over the bread, evenly spread the sauce, and top with the rest of the mozzarella. Return to the oven and continue to bake for another 10 minutes or until the cheese has melted and just beginning to brown. Once out of the oven, immediately sprinkle with Parmigiano-Reggiano, the rest of the parsley/basil, and extra-virgin olive oil. Before serving, let the pizza cool for a bit.

NUTRITION FACTS (PER SERVING):

CALORIES 779, FAT 44g, CARBS 69g, PROTEIN 29g