I’ve had an old Italian loaf in my freezer for months. I made this back when I made my Homemade Italian Bread post in March. It had a little freezer burn, but over all it survived very well in my freezer for a month. Josh and I needed a quick dinner the other day and I had just mad more bread on Monday, so my starter was still maturing in the fridge. This is similar to my other pizza recipes as far as toppings and seasoning. You can add more toppings as you desire, but i’m reserving what I can because of the pandemic. I baked my bread an extra 10 minutes at the beginning to thaw it, but otherwise, I did the exact steps listed below.
- Heat an oven to 350 F
- Divide an Italian loaf (or french bread) in half by length and then cutting each half in half.
- Place the cut bread onto a baking sheet and bake for 15 minutes to toast your bread.
- Once toasted, top your bread with tomato sauce, a sprinkle of garlic powder, Italian seasoning, and marjoram. Top with a thick layer of shredded mozzarella, the sprinkle on some oregano.
- Bake for 10-15 minutes. Let cool for 10 minutes before serving.