French Bread Pizza
A quick and easy pizza made with a crusty French bread base, topped with fresh tomatoes, mozzarella, and Pecorino Romano cheese for a delicious treat.
Equipment
- Baking Sheet
- Mixing Bowl
- Pastry brush
Ingredients
- 1 loaf French bread or baguette, Italian bread, or any rustic loaf
- 1 28-oz can plum tomatoes hand-crushed and completely drained
- 1 tsp Sicilian oregano or Italian oregano
- 1/2 tsp fine sea salt
- 10-12 oz shredded mozzarella cheese enough to cover the bread completely
- 3 Tbsp Pecorino Romano grated
- 5 Tbsp olive oil
- 2 cloves garlic grated
Instructions
- Preheat your oven to 450°F (230°C) and position the rack in the middle.
- Hand-crush the plum tomatoes and drain any excess juice. Mix in the oregano and salt.
- Combine grated garlic with olive oil to create garlic oil.
- Slice the bread in half horizontally and brush the inner sides with the garlic oil mixture.
- Place the bread on a parchment-lined baking sheet and bake for 3-5 minutes until golden.
- Spread the tomato sauce evenly over the bread halves and sprinkle with mozzarella cheese.
- Bake for an additional 8 minutes.
- Remove from the oven and sprinkle Pecorino Romano cheese on top. Bake for another 2-3 minutes until bubbly.
- Allow to cool for a few minutes, then slice into pieces and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.