Pepperoni Lover’s French Bread Pizza
An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won’t create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that’s what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
- Total:
- Serves: 4 persons
Ingredients
- 1(14-ounce) can petite diced tomatoes, drained
- 1garlic clove, grated
- ½teaspoon kosher salt (Diamond Crystal)
- ½teaspoon dried oregano
- 1tablespoon olive oil
- A few grinds of black pepper
- ¼cup olive oil
- 2garlic cloves, grated
- 1loaf soft French bread, split lengthwise, insides mostly dug out
- 4ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn (about 1 cup)
- 2tablespoons grated Parmesan, plus more for serving
- 2ounces sliced pepperoni, quartered (about 1/2 cup)
- Red-pepper flakes or dried oregano, or both, for serving
Instructions
Step 1
Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.Step 2
Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn’t brown, about 2 to 4 minutes. Remove from heat.Step 3
Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.Step 4
Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.Step 5
Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.