Equipment
Ingredients
Base
- 1 french bread loaf, whole
White Sauce
- 30 g unsalted butter
- 2 garlic, minced
- 15 g all-purpose flour
- 120 ml whole milk, room temperature
- 2 g salt
- 1 g black pepper, freshly ground
Cheese Blend
- 100 g low-moisture mozzarella cheese, freshly shredded
- 80 g provolone cheese, freshly shredded
- 30 g pecorino romano cheese, finely grated
- 30 g parmesan cheese, finely grated
Garnish
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Preheat your oven to 200 C (400 F). Line a baking sheet with parchment paper or foil for easy cleanup.
Using a serrated knife, slice the French bread loaf in half horizontally. Place the halves cut-side up on the prepared baking sheet.
Melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and saute for 30 to 60 seconds until fragrant, being careful not to let it brown.
Sprinkle the all-purpose flour over the melted butter and garlic. Whisk continuously for 1 minute to cook the raw flour taste out, forming a light blonde roux.
Gradually pour in the whole milk while whisking constantly to prevent lumps. Simmer the mixture for 2 to 3 minutes until it thickens enough to coat the back of a spoon. Season with salt and black pepper, then remove from heat.
Spread the warm white sauce evenly over the cut surfaces of the French bread halves, going all the way to the edges to prevent the bread from burning.
In a bowl, toss the shredded mozzarella, provolone, pecorino, and parmesan together. Sprinkle the cheese blend generously and evenly over the sauced bread.
Bake in the preheated oven for 12 to 15 minutes, or until the cheeses are completely melted, bubbling, and starting to turn golden brown in spots.
Remove from the oven and let the pizza rest for 3 to 5 minutes before slicing. Garnish with chopped fresh parsley or dried oregano if desired.
Chef's Notes
- Toasting the bare bread halves for just 3 to 4 minutes before adding the sauce acts as an insurance policy against a soggy crust.
- Always buy block cheese and grate it yourself. The cellulose used in bagged, pre-shredded cheeses prevents them from clumping in the bag, but also prevents a smooth, cohesive melt in the oven.
- For additional flavor depth, rub a peeled, raw garlic clove over the toasted bread right before applying your white sauce.
- If you want to add a subtle kick of heat, add a pinch of red pepper flakes into the butter and garlic while making the sauce.
Storage
Refrigerator: 3 days — Wrap tightly in foil or place in an airtight container.
Freezer: 1 month — Freeze wrapped in foil and placed in a freezer-safe bag. Thaw in the refrigerator before reheating.
Reheating: Reheat in a 175 C (350 F) oven for 10 to 12 minutes until cheese is bubbly and crust is crispy again.
