1 large loaf french or italian bread, split half lengthwise and cross wise
1 (14.5 oz) can crushed tomatoes
8 oz freshly grated whole milk mozzarella cheese
2 oz grated parmesan
Adjust oven rack to upper position and preheat oven to 425°F. Heat
butter and 3 tablespoons olive oil in a medium saucepan over
medium-low heat until butter is melted. Add garlic, pepper flakes,
and oregano and cook, stirring occasionally, until garlic is softened
but not browned, about 2 minutes. Stir in half of parsley/basil and a
big pinch of salt. Remove from heat.
Place bread cut-side-up on a clean work surface. Using a rimmed
baking sheet, press down on bread evenly until compressed to
about 2/3rds of its original height. Place bread on top of rimmed
baking sheet. Using a pastry brush, brush half of garlic/butter/oil
mixture evenly over cut surfaces of bread, making sure to get plenty
of bits of garlic and aromatics. Set aside.
Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to
combine, increase heat to medium, bring to a simmer, then reduce
heat to maintain a bare simmer. Cook, stirring occasionally, until
rich and reduced, about 15 minutes. Season to taste with salt.
While sauce cooks, spread 1/4 of mozzarella evenly over surface of
bread and transfer to oven. Cook until cheese is barely melted,
about 8 minutes. Remove from oven and set aside until sauce is
Spread sauce evenly over bread, then spread remaining mozzarella
on top of sauce. Transfer to oven and bake until cheese is melted
and just starting to brown, about 10 minutes. Remove from oven
and immediately sprinkle with Parmigiano-reggiano, remaining
parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow
to cool slightly and serve.
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