French Bread Pizza Oven Baked (Print Version)

# Ingredients:

→ Bread Base

01 - One loaf French bread (about 450g, around 20–21 cm long)

→ Garlic Herb Spread

02 - 1/3 cup grated Parmesan cheese
03 - 0.25 teaspoon fine salt
04 - 1 teaspoon dried oregano
05 - 3 cloves garlic, finely chopped
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons olive oil

→ Toppings

08 - 2.5 cups shredded whole milk mozzarella cheese (low-moisture)
09 - 1.5 cups pizza sauce
10 - 25 pepperoni slices or whatever toppings you like

# Instructions:

01 - Use a sharp knife to cut your French bread in half lengthwise, then cut those halves the short way so you have four chunky pieces. Pop them cut-side up onto a light-colored baking sheet.
02 - Go ahead and get your oven warming up to 220°C (425°F) so it'll be hot when you need it.
03 - Put olive oil, butter, chopped garlic, dried oregano, and salt in a small saucepan over medium heat. Keep stirring while the butter melts, letting it get nice and fragrant for a couple minutes. Kill the heat right when it smells awesome.
04 - Slather every inch of the bread with your warm garlic butter mix using a brush. After that, sprinkle on the Parmesan so it covers each piece.
05 - Slide the tray into your hot oven and let the bread toast for 6–7 minutes until the top starts turning a light gold.
06 - Take the bread out. Spread pizza sauce right over each piece, drop on the mozzarella, then lay out your pepperoni or any toppings you’re feeling.
07 - Put your pizzas back in the oven for 10–13 minutes till the cheese is all gooey and the sides go brown and crispy. If you want it darker, broil for about a minute at 230°C (450°F) but watch so it doesn’t burn.
08 - Slice each pizza as you like, then serve them up nice and warm.

# Notes:

01 - Pick soft, airy French bread for the best crunch. Skip anything that's too heavy or super crusty.
02 - Grab a block of mozzarella and shred it yourself for gooey melt. Low-moisture, whole milk is the way to go.
03 - Got extra pepperoni? Toss it in the freezer so it's handy. You can use it straight from frozen if you want.
04 - Let leftovers cool down, wrap them in foil or airtight, and stash in the fridge for up to two days.
05 - To warm up later, just bake on a tray at 175°C (350°F) for 5 to 8 minutes till the cheese gets melty again.

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