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.
I spread the garlic mixture on top and gave the bread a preliminary pit stop in the oven before adding my sauce and cheese. Compressing it pre-baking under a rimmed baking sheet tamed it just enough to get it to stay flat. It also made it much easier to top.
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