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