1/2 teaspoon
finely chopped garlic or 1/4 teaspoon granulated garlic
1/2 teaspoon
dried oregano, plus more for topping
1/2 teaspoon
salt
1
loaf French bread
1
8-ounce bag shredded mozzarella cheese
8
slices deli provolone cheese
4 ounces
pepperoni slices
1/4 cup
grated Parmesan cheese
Basil, for topping
Crushed red pepper flakes, for topping
Directions
Preheat oven to 425°F.
In a small bowl, mix together tomato sauce, garlic, dried oregano and salt. Set aside.
Cut the French bread in half, lengthwise, and then in half, crosswise, so you have four “pizza” crusts. Place the four halves, cut side up, onto a baking tray. Divide the tomato sauce evenly between the halves, about 1/4 cup each, and spread evenly. Place two slices of provolone onto each pizza, tearing them up a bit if they hang over the edge too much. Sprinkle some mozzarella cheese over top followed by a few pepperoni slices. Sprinkle the remaining shredded mozzarella cheese over the pepperoni and then a dusting of Parmesan.
Place into the oven and bake until golden brown. About 10-15 minutes or until the cheese is bubbly and brown.
Let cool slightly and then top with torn basil, crushed red pepper flakes, Parmesan and dried oregano. Serve.
This is a recipe that is so customizable. Everyone can make a pizza of his or her choice! Reminds me of when I was a little kid and we made our personal pizzas using English muffins.
This sounded so good and I couldn't wait to try it so I made this with ingredients I had on hand: Rao's marinara sauce with basil, shredded Mexican cheese blend, Paio (a Portugese sausage very thinly sliced),fresh mozzarella and grated parmesan cheese. It was quick, easy and delicious. The Food52 recipe was the best inspiration! Now I can't wait to try other variations.
Have made this twice in two weeks. It’s perfect! My kids love it because it’s customizable. I was surprised that the sauce didn’t have to be cooked before spreading, but it didn’t. This will be a go-to quick week day meal. Leftovers make great lunches too!
This was really good! I doubted the sauce and cheese amounts but made as is and it came out perfectly. The only thing I would do differently is flatten the bread a bit so it doesn't tip in the oven and give a bit more surface area for toppings
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