Bread Pizza.

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When it comes to French bread pizza, it’s best to keep the toppings small, light, and on the dry side. Once your bread is toasted and garlic-rubbed, you’ll top it with a few spoonfuls of sauce, reserving any extra sauce for dipping food. 

Ingredients

  • 1 loaf French bread (about 14 ounces)
  • 4 tablespoons butter, room temperature
  • 3 tablespoons olive oil, plus more for finishing
  • 1 cup canned crushed tomatoes (about 1/2 a 14-ounce can)
  • 2 cloves garlic, 1 finely grated and 1 whole
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili flakes
  • Kosher salt, to taste
  • 4 1/2 ounces fresh mozzarella cheese
  • 1 sprig fresh Italian basilสมัคร ufabet 

Method:bread pizza

  1. Prepare the bread:Preheat the broil function on your oven to high and move one rack to the top position, and one rack to the center.Slice the loaf of bread in half lengthwise, then press each side down with your hands to flatten the surface a bit. Slice in half crosswise and transfer the 4 pieces to a baking sheet. Spread the exposed bread with butter and drizzle with half the olive oil. Broil the loaf until golden brown, about 3 to 5 minutes depending on your broiler, then remove and set aside. Turn off the broiler and preheat the oven to 450°F.
  2. Prepare the toppings:Add the crushed tomatoes to a small bowl. Add the grated garlic, oregano, chili flakes, and a pinch of salt and mix to combine. Rip the mozzarella cheese with your hands into large pieces. Rip the basil leaves from the stem and set aside
  3. Add the toppings:Rub the whole garlic clove onto the cut side of each piece of toasted bread. Spread between 2 and 4 tablespoons of tomato sauce onto each piece of toasted bread, depending on your preference for sauciness.TipIf you have extra tomato sauce, warm it up and serve it on the side for dipping. 
    Divide the mozzarella cheese equally over the top of the pizzas and top with a final drizzle of olive oil.
  4. Bake:Bake on the center rack at 450°F, until the cheese is melted and slightly browned, 8 to 10 minutes. You can also give them a final blast on the top rack under the broiler, if desired. Just keep a close eye so the bread doesn’t burn.
  5. Serve:Season with salt (if needed) and let cool for a few minutes before finishing with the basil leaves. Slice into pieces and serve.If you have any leftovers, wrap them tightly in tin foil and store in the fridge for up to 2 days. Unwrap and reheat in a preheated oven at 400°F until warmed through, about 8 minutes.