Caprese French Bread Pizza with Epice Oil

Ingredients

1/3 cup balsamic vinegar

1 large loaf French bread (soft, not a baguette)

1 cloves garlic, pressed or finely minced

1/2 teaspoon salt, plus additional

Freshly ground black pepper, to taste

1/2 cup Epice Oil

16-ounce log fresh mozzarella cheese, sliced

2 large tomatoes, thinly sliced

1 small bunch basil (such as from a 2/3-ounce package), washed, dried, & sliced in a chiffonade

Directions:

Place rack in center position of oven and

preheat to 400°F. Slice French bread in half lengthwise (so that there's a top half and a bottom half). Place pieces cut-side-up on a baking sheet (if the top half is too rounded, you may slice off a thin piece so that it sits flat). All topping ingredients will be evenly divided between the two halves of the loaf.

In a small bowl, combine the pressed garlic, 1/2 teaspoon salt, pepper, and Epice Oil and stir to combine. Brush the oil mixture on the cut surface of each bread half, using a spoon to make sure all of the little pieces of garlic are evenly distributed. Evenly cover the bread halves with mozzarella slices and then tomato slices. Sprinkle with salt (I like using kosher salt here) and pepper. Bake for 10 to 15 minutes, until the cheese is melted and just starting to brown around the edges and the pizza is heated through. Sprinkle with ribbons of basil. Slice into wedges and serve hot.