French Bread Pizza | Binging With Babish

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.