Ingredients
The following ingredients have 2 Servings
- 2 tablespoons extra-virgin olive oil
- 1 small onion
- finely chopped
- 2 cloves garlic
- minced
- One 14-ounce can tomato puree
- One 14-ounce can diced tomatoes with their juices
- 1 teaspoon dried oregano
- 1 sprig fresh basil
- Kosher salt and freshly ground black pepper
- 1 large loaf supermarket French bread
- 1 pound low-moisture mozzarella cheese
- shredded
- 4 ounces Parmesan cheese
- grated
Instruction
- In a large high-walled skillet, heat the olive oil over medium heat until shimmering, about 2 minutes
- Add the onion and cook, stirring, until soft and translucent, about 3 minutes
- Add the garlic and cook, stirring, until fragrant, about 1 minute
- Add both canned tomatoes and their juices, oregano, and basil and bring to a simmer
- Reduce the heat and cook at a bare simmer until the flavors have mellowed and the pizza sauce has thickened, about 45 minutes
- Season with salt and pepper and remove from the heat
- Preheat the oven to 425°F
- Line a rimmed baking sheet with aluminum foil
- Without cutting all the way through the loaf, split the French bread lengthwise and open it up like a book
- Lay the bread split-sides up on the lined baking sheet
- Sprinkle half the mozzarella over the top and spread 1 ½ cups of the pizza sauce evenly over the cheese
- (Reserve the remaining sauce for another use or refrigerate in an airtight container for up to 1 week
- ) Top with the remaining mozzarella and the Parmesan
- Bake for 10 to 15 minutes, until the bread is toasted and the cheese is melted and browned in spots
- Remove from the oven
