Grammy Cheryl's French Bread Pizzas
Family, Italian, Pizza
Ingredients
1 loaf French bread or baguette, Italian bread, or any rustic loaf
1 28-ounce can plum tomatoes hand crushed and completely drained of liquid
1 teaspoon Sicilian oregano or Italian
1/2 teaspoon fine sea salt
10-12 ounces shredded mozzarella cheese weight will vary, but use enough to cover the pizza completely
3 tablespoons Pecorino Romano grated
5 tablespoons olive oil
2 cloves garlic grated
Directions
Hand crush the plum tomatoes and drain the excess juice. Save the juice for another use. Add the salt and oregano to the tomatoes and set aside.
Preheat oven to 450f and set the rack to the middle level. Mix the garlic and olive oil together.
Slice the loaf in half and if each side is thicker than 1", press down to flatten. Using a pastry brush, coat the inside of both pieces of bread with garlic oil and place onto a baking sheet. Bake for 3-5 minutes or until golden.
Spread the sauce onto the bread then cover with cheese. Bake for 8 more minutes. Remove the pizza and distribute the grated Pecorino Romano on both sides. Bake until bubbly and golden (about 2-3 more minutes). Remove fromthe oven and let cool for a few minutes. Slice into 4 pieces per side. Enjoy!