School-lunch French bread pizza, with water brushed on the edges

Cut the loaf into big boats on a baking sheet and soak with plenty of olive oil, butter or margarine and some seasoning; without fat it ends up dry.

Toast the pieces in the oven a few minutes so the final pizza is not soggy.

Smooth on pizza sauce and top with cheese.

Right before it goes in the oven, liberally dab the exposed bread edges with water using a pastry brush, so the cheese can brown before the bread burns; not too far in advance or it soaks in.

Bake until the cheese is melted and browned; pinch off any charred spots.