The Best French Bread Pizza

Ingredients

• 3 tablespoons butter
• 4 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, finely minced
• Pinch red pepper flakes
• 1/2 teaspoon dried oregano
• 1/4 cup minced fresh parsley or basil leaves, or a mix
• Kosher salt
• 1 large loaf French or Italian bread, about 18 inches long and 4 inches wide, split half lengthwise and crosswise
• 1 can crushed tomatoes
• 8 ounces freshly grated whole milk mozzarella cheese
• 2 ounces grated Parmigiano-reggiano

Directions

1. Set an oven rack in the upper position, then heat the oven to 425 degrees F. In a medium saucepan over medium-low heat, warm the butter with 3 tablespoons olive oil until the butter has melted. Add the garlic, pepper flakes, and oregano, and cook, stirring now and then, until the garlic has softened without taking on color, about 2 minutes. Mix in half of the parsley/basil and a generous pinch of salt, then take the pan off the heat.
2. Arrange the bread, cut side facing up, on a clean work surface. Press it evenly with a rimmed baking sheet until it is flattened to about 2/3rds of its original height. Move the bread onto the rimmed baking sheet. With a pastry brush, coat the cut sides with half of the garlic, butter, and oil mixture, getting plenty of the garlic and herbs onto the bread. Set it aside.
3. Stir the tomatoes into the garlic, butter, and oil mixture left in the saucepan. Turn the heat up to medium, bring the sauce to a simmer, then lower the heat so it stays at a very gentle simmer. Cook, stirring occasionally, until the sauce is concentrated and rich, about 15 minutes. Add salt to taste.
4. As the sauce reduces, scatter 1/4 of the mozzarella evenly over the bread and put it in the oven. Bake until the cheese has just melted, about 8 minutes. Take the bread out of the oven and let it wait until the sauce is ready.
5. Spoon the sauce evenly over the bread, then cover it with the remaining mozzarella. Return it to the oven and bake until the cheese is melted and beginning to brown, about 10 minutes. Take it out of the oven and right away finish with the Parmigiano-reggiano, the remaining parsley/basil, and the remaining tablespoon extra-virgin olive oil. Let it cool a little before serving.