Classic French Bread Pizza

{"handle":"classic-french-bread-pizza-recipe-from-rachael-ray","title":"Classic French Bread Pizza","seoTitle":"Classic French Bread Pizza | Rachael Ray","seoDescription":"This nostalgic recipe from Rach for French bread pizza is a childhood favorite of hers and a great way to use up stale loaves of bread. ","image":"https://images.ctfassets.net/vmuke7sdou62/2Oji3EoKUxpF2k8u9yX9Ax/ac37351a86d19e389e1f14f34341d33a/stock_classic_french_bread_pizza.jpg_itok_YbKM_oDG","ingredients":"

For the pizza sauce:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 cloves garlic, chopped or grated
• ½ teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon granulated onion
• 1 tablespoon fresh or 1 teaspoon dried parsley
• One 14-ounce can diced or crushed fire-roasted tomatoes
• One 8-ounce can tomato sauce
• A few leaves basil, torn

For the cheese blend:

• 1½ to 2 cups shredded mozzarella (½ pound)
• 1 cup shredded provolone cheese (4 ounces)
• 1 cup grated Parmigiano-Reggiano cheese (2 ounces)

To serve:

• 1 loaf French bread, halved lengthwise, then crosswise
• Finely chopped parsley, granulated garlic, red pepper, and dried oregano to pass (like at the pizzeria!)

","preparation":"

Serves: 4

For the sauce, heat EVOO over medium heat in small saucepot and add garlic, swirl a minute and add flakes, oregano, onion, parsley, swirl, add tomatoes and sauce and basil, bring to a bubble and thicken 15 minutes over low simmer.

For the blend, combine cheeses in bowl.

To serve, preheat oven to 400˚F with rack 1 above center. Line a baking sheet with parchment paper. Arrange the 4 planks of French bread and lightly toast 4 to 5 minutes. Top evenly with sauce and cheese blend and bake 12 to 15 minutes more to brown and bubbly, then top with parsley and pass toppings at table.

","tags":"Rachael Ray Show, Pizza, Quick + Easy","publishDate":"2021-05-03T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/classic-french-bread-pizza-recipe-from-rachael-ray"}