lately, it’s all about this french bread pizza


Bob and I have been loving it so much that it’s become part of the weekly dinner rotation. Which I can totally justify because lately the pizza takeout bills have been pretty insane. It’s those little add-ons that get you! Like mozzarella sticks and those addictive potato croquettes I have to have every time I order from Tufino. So yes, pizza at home is a good and economical idea.

I think it looks like something you’d make in your college dorm (and you might!), but sometimes all I really want is something simple. No frills, just bread cheese and a good sauce. I think the trick to elevating this is a good homemade sauce.

It helps if you have the tomato/pizza sauce frozen ahead of time, which I like to do, although I know some are staunchly against freezing tomato sauce. Something about losing its flavor once it hits the cold, but I personally don’t notice the difference.

pizza2I’d hardly call this one a recipe. But since I don’t like to post about food without at least showing you what went into it, here’s what I do:

French baguette, halved and cut into 5-8-inch pieces
About 28 oz. pizza sauce (Note: 1.-I prefer this recipe, though not necessarily pizza sauce, 2.-There’s always a little sauce leftover)
About a cup of mozzarella cheese
Extra virgin olive oil
Salt and pepper

Preheat oven to about 375 or 400 degrees F.
Drizzle olive oil on bread. Also, salt and pepper.
Place in oven, closer to the bottom, until edges are golden (about 5-10 minutes)
Spread sauce and sprinkle cheese on bread.
Drizzle olive oil over cheese. This keeps the cheese soft and oozy, not hard and burnt, per Bob’s grandmother’s advice.
Place in oven and bake for about 5 minutes, until cheese is melted.
Remove and serve hot.


It’s a basic recipe, so add basil, garlic, pepperoni and whatever else you can think of to add in. That’s the genius of pizza isn’t it? Anything goes.

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