Picture this: you’re craving something simple yet utterly satisfying, and in walks the hero of comfort food – French bread pizza. It’s like a childhood memory wrapped in crispy crust and gooey cheese.
I remember last weekend, my friends and I gathered around the kitchen, laughing and slathering sauce on baguettes, the aroma of melting mozzarella mingling with our chatter. Whether you’re in a rush or just feeling nostalgic, this recipe is your ticket to a taste of cozy contentment.
Steps
- Preheat your oven to 425°F (220°C) and adjust the rack to the upper position. In a medium saucepan over medium-low heat, melt the butter with 3 tablespoons of olive oil. Add the minced garlic, red pepper flakes, and oregano, cooking until the garlic softens without browning, about 2 minutes. Stir in half of the parsley or basil and a pinch of salt, then remove from heat.
- Place the bread cut-side-up on a work surface and use a baking sheet to press it to about two-thirds of its original height. Lay the bread on the baking sheet and brush half of the garlic butter mixture evenly over the cut surfaces, ensuring you include pieces of garlic and herbs.
- Add crushed tomatoes to the remaining garlic butter in the saucepan, combine, and bring to a simmer over medium heat. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the sauce becomes rich and reduced, about 15 minutes. Season with salt to taste.
- While the sauce is simmering, evenly distribute a quarter of the mozzarella cheese over the bread’s surface and bake in the oven until the cheese is just melted, about 8 minutes. Remove from the oven and set aside until the sauce is ready.
- Spread the prepared sauce evenly over the bread, then layer the remaining mozzarella on top. Return to the oven and bake until the cheese is melted and starts to brown, about 10 minutes. Once out of the oven, sprinkle with Parmigiano-Reggiano, the rest of the parsley or basil, and drizzle with the remaining tablespoon of olive oil. Allow to cool slightly before serving.
Ingredients
- 3 tablespoons (45 g) unsalted butter
- 4 tablespoons (60 ml) extra-virgin olive oil, divided
- 4 cloves garlic, finely minced
- Pinch of red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 cup (15 g) minced fresh parsley or basil leaves, or a combination
- Kosher salt
- 1 large loaf of French or Italian bread, approximately 18 inches long and 4 inches wide, split in half lengthwise and crosswise
- 1 (14.5-ounce; 400 g) can crushed tomatoes
- 8 ounces (225 g) freshly grated whole milk mozzarella cheese
- 2 ounces (60 g) grated Parmigiano-Reggiano cheese
FAQ
- What type of bread should be used for French bread pizza?
- While it may be tempting to use a crusty French baguette, the ideal choice is the soft and slightly squishy supermarket “French” or “Italian” bread. This variety allows for better topping distribution and optimal texture, being crisp yet tender, unlike the chewy and overly crusty baguette.
- How can I prevent the bread from becoming soggy?
- To avoid sogginess, start by pre-toasting the bread after brushing it with a garlic butter mixture. Additionally, applying a preliminary layer of cheese before adding the sauce helps keep the bread from soaking up too much liquid.
- Why does the bread curl when pre-toasting, and how can it be fixed?
- Pre-toasting can cause the bread to curl due to the soft parts shrinking. To counter this, press the bread down with a rimmed baking sheet before baking, which helps maintain a flat surface for easier topping.
- How can I enhance the flavor of French bread pizza?
- Enhance the flavor by using a rich sauce with increased garlic and a mix of butter and olive oil. After baking, sprinkle rough-grated parmesan cheese, fresh herbs, and a drizzle of olive oil to keep the flavors vibrant.
- Why is a double layer of cheese recommended?
- A double layer of cheese serves two purposes: it prevents the sauce from soaking into the bread, reducing sogginess, and ensures a gooey, cheesy topping that enhances the pizza’s overall texture and taste.
Tips
- Choose the Right Bread: Opt for the soft “French” or “Italian” bread commonly found in supermarkets, as traditional crusty baguettes can be too hard and difficult to top effectively.
- Prevent Sogginess: Before adding sauce, spread a layer of cheese on the bread to prevent it from becoming soggy. This initial layer acts as a barrier, keeping the bread crisp and maintaining its texture.
- Flatten the Bread: Compress the bread with a rimmed baking sheet before toasting. This prevents it from curling and ensures even toasting, making it easier to top.
- Enhance Flavor with Finishing Touches: After baking, add a sprinkle of fresh herbs and grated Parmesan, along with a drizzle of olive oil to keep the flavors vibrant and fresh.
Equipment
- Rimmed Baking Sheet – Useful for compressing the bread and baking the pizza.
- Pastry Brush – For applying the garlic/butter/oil mixture evenly over the bread.
- Medium Saucepan – For preparing the garlic butter and sauce.
- Cheese Grater – If you don’t have one, a good quality grater is essential for freshly grating mozzarella and Parmigiano-Reggiano cheese.
