Classic French bread pizza gets upgraded with a heavy dose of garlicky butter, two types of cheese, and fresh herbs.
these days when I don't feel like making a full-blown cooked sauce. But with French bread pizza, that intensely flavored sauce is part of its basic flavor profile.
With a good sauce, the right bread, and some quality fresh Mozzarella, I figured it's as easy as layering it all together and baking it. But I wasn't particularly happy with those results.When you throw sauce directly on top of the soft bread, is soaks in, turning the whole thing unpleasantly mushy and soggy.
The pre-toasting helped in both the flavor and sogginess departments—my best pizza yet—but there was still some amount of sogginess occurring, along with another problem: As for handling the remainder of the sogginess issues? Turned out to be simple enough: I added a preliminary layer of cheese that wasthick enough to prevent too much sauce from seeping in, but not so thick that it formed a completely impenetrable barrier—after all, I wanted a bit of that soft, doughy texture at the sauce-bread interface. Par-baking it helped it to spread evenly across the surface.
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