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Rustic Italian Loaf Pizza

Name: Rustic Italian Loaf Pizza
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups of shredded mozzarella cheese; 1/2 cup of shredded Parmigiano-Reggiano cheese; 1 (14oz) can of crushed tomatoes with basil; 4 cloves of garlic, minced; 1/2 teaspoon of dried oregano; 1/8 teaspoon of red pepper flakes; 1/4 cup of fresh parsley, finely chopped; 3 tablespoons of butter; 1 large loaf of Italian bread, cut lengthwise; 1 teaspoon of kosher salt; 4 tablespoons of extra virgin olive oil

Revel in a cheesy, rustic and flavorful Italian Loaf Pizza. A warm, crispy Italian bread forms the base of this delight, topped with a rich tomato sauce, savory garlic butter, a combination of melted mozzarella, and a sprinkle of Parmigiano-Reggiano for an exquisite Parmesan crunch. Freshly ground o...

1 hr

TOTAL TIME

513

CALORIES

$1.49

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Ingredients

11 INGREDIENTS

6 SERVINGS

2 cups shredded mozzarella cheese

1/2 cup shredded parmigiano reggiano cheese

14 oz canned crushed tomatoes with basil

4 cloves garlic

minced

1/2 tsp dried oregano

1/8 tsp red pepper flakes

1/4 cup fresh parsley

4 tbsp extra virgin olive oil

Directions

12 STEPS

20 min

PREP TIME

40 min

COOK TIME

1 hr

TOTAL TIME

Preheat the oven to 425o F

Melt butter and 3 tablespoons of olive oil in a medium saucepan over medium-low heat

Add minced garlic, pepper flakes and oregano. Continually stir until the garlic softens but does not brown, approximately 2 minutes.

Incorporate half of the finely chopped parsley and salt, then remove from heat.

Place the two halves of the bread, insides facing up, on a rimmed baking sheet.

Compress the halved bread evenly to about two-thirds of its original height.

Brush half of the garlic-infused butter and oil mixture evenly across the bread, ensuring each piece receives bits of garlic and seasoning.

Combine the crushed tomatoes with the remaining garlic-infused butter and oil in the saucepan. Stir over medium heat until it reaches a boil, then reduce heat to allow the sauce to simmer and reduce, about 15 minutes.

Evenly spread the reduced tomato sauce over the bread.

Evenly sprinkle 2 cups of mozzarella cheese over the sauce-coated bread and bake for about 10 minutes or until the cheese has melted and turned golden brown.

Remove the bread from the oven and immediately garnish with 1/2 cup of shredded Parmigiano-Reggiano cheese and the remaining parsley.

Allow the preparation to cool down for a few minutes before serving.