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Classic after-school snack also adult fare By Sarah Lemon Updated: Sep 09, 2022 09:23 AM A A Updating the lunchbox anchored our recent back-to-school food section . To that story, I’ll acknowledge the appeal of a classic after-school snack: French bread pizza. The American come-home-from-school-and-eat-it-in-front-of-the-TV fare was popularized by Stouffer’s. But school cafeterias, home economics classes (before the days of “culinary” curriculums) and thrifty households everywhere have their take on this easy, satisfying treat. Hot gooeyness atop a pleasingly shaped, light-and-crispy bread-torpedo — many happy latchkey moments were made of this, the Seattle Times wrote last year. With just a little extra care, this recipe for French bread pizza will live up to — or even surpass — any TV-watching childhood memories. The method of buttering and toasting the bread to crisp it a bit before saucing/topping is pretty much ubiquitous on the internet, but rather than bothering to melt the butter and brush it on, you can just spread it gently if it’s at room temperature. The amounts here have been left open-ended. For the “pretty quick pizza sauce,” don’t be afraid of the following recipe’s sugar. Stouffer’s sure isn’t — it’s their sauce’s third ingredient, just after water and tomato paste. Tribune News Service photo As Good as You Remember French Bread Pizza French bread (fancy or cheap, up to you, but lighter/airier is better) Butter (at room temperature) Kosher salt and freshly ground pepper, to taste Pizza sauce (extra credit if you make your own — see recipe) Pizza toppings of your choice (pepperoni is the Stouffer’s classic) Shredded whole-milk mozzarella (plus a little fresh mozzarella and/or cheddar if you like), as needed Grated Parmesan (Reggiano or other good quality), as needed Preheat oven to 400 F with rack in middle to upper-middle part. Split the bread lengthwise with a good serrated knife, place on a baking sheet cut-side up, spread with some of the butter and sprinkle lightly with some of the kosher salt and freshly ground pepper. Bake in preheated oven for about 8 minutes, until top of buttered bread has a little crispness to it. Remove from oven and let cool for a few minutes. OK, you know how to do this! Assemble your FBPs with sauce, one layer of toppings thin enough to absorb cheese-heat and plenty of cheese. (Things to keep in mind: You don’t want to sog your bread with sauce, but you do want a nice saucy amount — trust your instinct. Some say to lay a few toppings down before sauce for protection of bread integrity, but that seems like overkill.) Bake in preheated oven for another 8 to 10 minutes or until cheese is melty and bubbling. Then, for more molten cheese/blackened bread-edges, broil for a minute or three. (But monitor carefully!) Park yourself in front of TV and enjoy. Pretty Quick Pizza Sauce 1 (28-ounce) can of whole peeled San Marzano tomatoes 1 garlic clove, peeled and minced 1 teaspoon sugar 1 teaspoon kosher salt 1/2 teaspoon red wine or sherry vinegar A few fresh bay leaves or 1 dry leaf Stir all of the ingredients together in a medium saucepan and bring to a bubble over medium-high heat. Turn heat down to medium, rough-chop the tomatoes with your spoon, then reduce until sauce is somewhat thickened, for about 25 minutes, stirring occasionally. Fish out the bay leaves, then blend sauce with a hand blender or in a regular blender until pizza-sauce smoothness is attained. Add more sugar and/or vinegar to taste; it might need up to a teaspoon more sugar for a slight sweetness and up to a tablespoon of vinegar for brightening, depending on the flavor of your canned tomatoes. Let cool a bit before using; store extra in a jar in fridge and use within about a week.