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.
