I am starting to teach cake classes out of my home in West Jordan. I am starting with a "beginner" class, and will add more advanced classes shortly, such as a rolled fondant class. The advanced classes will require that you take the beginner courses first. These are hands on classes!

The beginner class will be a 2 part class. The first class will teach you about professional cake pans and basics of baking a cake. You will then learn how to make chocolate mousse and learn how to layer and fill a cake. Then we will talk about cupcakes and you will learn how to fill cupcakes with chocolate mousse, and learn how to make American buttercream. You will get to fill with mousse and decorate 6 cupcakes to take home that night.

In the second class I will bring out the cake that you layered in the first class, and I will teach you how to make Italian buttercream. You will then learn how to frost a cake using a decorating turntable. You will learn some easy, fun, basic decorating ideas. You will get to take home your finished cake that night.

The beginner class (both parts) cost: $50

My first session will be Tuesday April 5th (part 1), and Tuesday April 12th (part 2). Both of these start at 7 p.m.

I also have a Saturday session on April 23rd (part 1), and April 30th (part 2). Both of these start at 9 a.m.

Class is available for ages 16 and up, and no children or babies please.

I only have 5 spots available for each session. You would need to be able to attend both consecutive classes. I will have all the supplies you need for the class - just bring an apron!

Feel free to call or email me with any questions, and please forward information on to anyone you know that would be interested. If you would like a special session and have a group of 5 people that can do that specific session, I am more than happy to accomodate your requested date, and make it a private session.

Please leave me a comment with your email address if you're interested and I will contact you.

If I have enough interest for classes in Phoenix, I would consider going down there :)

New recipes

Well, I gave you a few new recipes today. Sorry I haven't posted in so long, but frankly, I wasn't sure that anyone was even reading it, or even liked it.

I'm pregnant with my fourth, and life is just a little nutty. Based on a couple of comments I've received, both posted on the blog and from my sister-in-law, I decided to post some today. I'll try to do better and post more soon.

Thanks for reading and I love your comments!

Peanut Butter Balls

These are an absolute hit every time I make them. I typically make them at Christmas time, but they would make an oh so yummy Valentine's treat as well. They look like little truffles when they're done. Put some little heart sprinkles on top and voila!

Peanut Butter Balls
makes a ton

1/2 c. butter
1 lb. powdered sugar
2 c. crunchy peanut butter
3 c. Rice Krispies

Mix until well blended. Form into 1" balls. It will be kind of dry, so form it as best you can, then I like to chill them in the fridge so they hold their shape better before dipping.

Dip them in chocolate and put sprinkles on before the chocolate sets up.

I like to dip them in Guittard A'peels, which are a high quality dipping chocolate. It tastes great, much better than the almond bark you buy at the grocery store. As long as you don't overheat it while melting it, it won't get the white streaks like melted chocolate chips will. If you're in the Salt Lake area, you can buy them at Orson H. Gygi or Kitchen Kneads off of Redwood road.

Roasted Garlic Potatoes

I love to make these. They are so yummy, not too garlicky, and my kids absolutely gobble them up. There's 5 of us, and as a side dish I make just 1 batch. I love to serve them with kebabs. Another hit from Cook's Country (did I mention that's my favorite magazine?)

Roasted Garlic Potatoes
serves 4

2 lbs. large red potatoes, scrubbed, dried, and each cut into 8 wedges.
1 Tbsp. cornstarch
1/2 tsp. garlic powder
Table salt and black pepper to taste
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter, softened
1 large clove garlic, minced
1 tsp. minced fresh parsley leaves
1/8 tsp. grated lemon zest

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat to 450 degrees.

Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 tsp. salt, and 1/4 tsp. pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.

While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 minutes.

Transfer potatoes to bowl with butter mixture and toss until evenly coated. Season with salt and pepper. Serve.

Cheesy Broccoli and Rice Casserole

This is such a yummy dinner. You could toss in cooked, cubed chicken if you want. I like to make it in the morning and throw it in the fridge until dinnertime. I got this from my favorite recipe source Cook's Country.

Cheesy Broccoli and Rice Casserole
serves 8-10

2 slices hearty white sandwich bread, torn into pieces
3/4 c. grated Parmesan cheese
4 Tbsp. butter, melted; plus 2 Tbsp, chilled.
1 garlic clove, minced
2 lbs. broccoli, florets cut into 1" pieces, stems peeled & chopped. Keep separate! (2# is about 3-4 medium heads of broccoli)
1 onion, chopped fine
1 1/4 c. white rice
4 c. chicken broth
1 1/4 c. half-and-half
1 tsp. salt
2 c. shredded extra-sharp cheddar cheese
1/8 tsp. cayenne pepper

Prepare topping: Adjust oven rack to middle position and heat to 400 degrees. Grease 9"x13" baking dish. Pulse bread, 1/4 c. Parmesan, and melted butter in food processor until coarsely ground. Add garlic.

Make filling: Microwave broccoli florets, covered, in large bowl until bright green and tender, 2-4 minutes; set aside. Melt remaining butter in Dutch oven over medium heat. Cook onion and broccoli stems until softened, 8-10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20-25 minutes. Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.

Top and bake: Pour mixture into prepared baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Make ahead: Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.

German Pancakes

I love these because it's a meal I can make in a pinch, without having to go to the store, and everyone loves them. Also known as dutch babies, it makes a 9"x 13" pan that's all fluffy, then when you take it out of the oven the middle goes flat. It leaves these high crusty sides that are fabulous. Try them, especially with the buttermilk syrup - so yummy. The syrup is also great on the pumpkin pie waffles and regular pancakes as well.

German Pancakes
1 cup milk
1 cup flour
1/4 tsp. salt
6 eggs
6 Tbsp. butter

Heat oven to 450 degrees. Put the butter in a 9" x 13" pan. You can either put it in the oven while it's preheating, or melt it in the microwave. You just want the butter to be hot in the pan, without burning it, when you pour your batter in. Combine the remaining ingredients in a blender. Once butter is bubbling in the oven, pour blender ingredients in pan. Bake 20-25 minutes. Cut into 6 or 8 squares.

Buttermilk Syrup
4 oz. butter
1/2 c. buttermilk (or add 1 1/2 tsp. lemon juice to milk and wait a couple of minutes)
3/4 c. sugar

Bring to a boil, then remove from heat.
Add: 1 tsp. of baking soda
1/2 c. maple syrup

Serve warm. Store leftover syrup in the refrigerator.

Homemade Almond Joys or Brenda's Macaroons

I made this recipe twice in a 4 day period of time, and still could eat another 5 given the chance. LOVE THEM!

14 oz. bag of flaked coconut
1 1/2 c. plain almonds or macadamia nuts
1 can sweetened condensed milk
1 tsp. vanilla
2 egg whites
1 pinch salt

Spread coconut onto a parchment lined cookie sheet and toast for 13-15 minutes on 350. Spread whole almonds on cookie sheet and toast for 10-15 minutes. Once almonds are toasted, rough chop them. I prefer them pretty big, in 1/2's & 1/3's.

Whip 2 egg whites and a pinch of salt until stiff (not dry). Fold in coconut and nuts. Add sweetened condensed milk and vanilla. Drop onto parchment lined cookie sheets. Cook for about 14 minutes at 350, or until edges are golden brown.

Let cool completely. Dip in chocolate.

Chicken Pot Pie

Sauce:
4 Tbsp. butter
1/2 cup flour
1 can chicken broth
1 1/2 c. whole milk, half & half, or cream

Melt butter, add flour, and cook for 1 minute, whisking constantly. Slowly add broth, stirring constantly with a whisk. Add milk and season to taste with salt, pepper and parsley.

Pie:
1 1/2# chicken, cooked and cubed
2 Tbsp. butter
1 medium onion
2 small celery stalks, sliced 1/4" thick
12 oz. package of frozen peas and carrots
2 pie crusts (top and bottom layer)

Melt butter and saute onion and celery. Add sauce and peas and carrots. Cool.

Line a pie pan with bottom crust, add filling, and top crust. Seal edges with water and crimp closed.

Bake at 425 degrees for 40-50 minutes. Brush top with 1 yolk mixed with 1/8 tsp. water.

Watch the edges of the pie!

Pumpkin Pie Waffles

With fall here, I have to share an absolute favorite recipe. They are from Williams-Sonoma website.

5 Tbsp. butter
1 cup pumpkin puree (can use canned)
1/2 cup firmly packed dark brown sugar
1/4 cup sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 c. flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 cup milk
1/2 c. sour cream
2 eggs
2 Tbsp. dark rum (if you're all out of rum, add extra vanilla!)
1 tsp. vanilla extract
Vanilla ice cream and/or maple syrup for serving

Preheat waffle iron. If you want to hold the finished waffles until serving, preheat an oven to 200 degrees.

Melt the butter, set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don't try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Lightly spray or butter the griddle, because the batter is quite sticky. Brush or spray again only if waffles stick after the first one.

Makes 6 - 4 1/2" square Belgian waffles.

Broccoli Cheese Soup

This is a yummy recipe I got from my MIL. Love it!

1 cup butter
1 cup finely chopped onion
1 cup flour
2 cups chicken broth
8 cups milk
1# Velveeta cheese, cut into chunks
Cooked broccoli - chopped

Saute the onions in butter until transparent. Add flour and stir for 1 minute. Gradually add broth, milk, and cheese. Stir in broccoli.

Seven Layer Bars

I keep a file folder of recipes that I tear out of my recipe magazines. Periodically I go through and try a new recipe that caught my eye. This is definitely a keeper! If you like Eagle Brand Magic Cookie Bars, you MUST try these! This is a makeover of the classic and it is the best. I made these today, and was just drooling looking over the ingredient list. Not to mention when I tried them - to die for! I think I could eat the entire pan singlehandedly.

To get the best flavor, toast the coconut and pecans separately on a baking sheet. Bake at 350 degrees until golden - 5 minutes for the coconut, 8 minutes for the pecans.

1 cup Heath toffee bits
12 whole graham crackers
8 Tbsp (1 stick) butter, melted
8 oz. milk chocolate, chopped coarse or use chips
1 cup Rice Krispies
1 cup pecans, toasted and chopped coarse
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut, toasted
2 (14 oz.) cans sweetened condensed milk
1 Tbsp. vanilla extract

Adjust the oven rack to middle position and heat oven to 350 degrees. Line a 13"x9" baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.

Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.

Bake until golden brown, 25-30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 45 squares. (The bars can be stored in airtight container for up to 3 days.)

Upside Down German Chocolate Cake

1. Spread a greased 9 X 13 pan with 1 cup of coconut and 2 cups chopped pecans

2. Prepare a German chocolate cake mix according to directions and pour over uts and coconut.

3. Mix:
1 cup melted butter
1 pound powdered sugar
8 ounces cream cheese
Pour over cake batter and swirl with a knife

Bake at 350 degrees for 1 hour.

Icebox Oreo Cheesecake

This was pretty good when I made it. I only had a 10" springform pan, and I think I will buy a 9" and make it again. Next time I will make some fresh whipped cream to top it with and sprinkle crushed Oreos on top. You can substitute 1 1/3 cups of white chips for the 8 ounces of chopped white chocolate.

Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 Tbsp. unsalted butter, softened

Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 c. all purpose flour
8 oz. white chocolate, chopped (see note)
2 pounds cream cheese, cut into 1" chunks and softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1/8 tsp. salt
12 Oreo cookies, broken into rough pieces

1. For the Oreo cookie crust:
Process cookies and butter in food processor until finely ground. Press cookie mixture evenly into bottom and sides of 9" springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the cheesecake filling:
Heat 3/4 c. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in white chocolate until melted (you've just made pudding). Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium speed (or a Kitchenaid), beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour 1/4 of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)

Dad's Favorite Chocolate Chip Cookies

I found this recipe {after trying several} in the book "The search for the perfect chocolate chip cookie". I think it's a great thick, soft cookie. I love the different chips. I have listed the ingredients in the order they need to be added. There are certain recipes, mostly in baking, you will find that I am a extremely particular in how they are to be made. I have tried to explain why they must be done that way, so that you achieve the best possible result. Always, make sure you use BUTTER and REAL vanilla extract, it makes all the difference in the world!

Makes about 8 1/2 dozen cookies.

2 c. butter
1 c. sugar
2 1/2 c. brown sugar, firmly packed
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
2 Tbsp. vanilla extract
6 c. flour
3 c. semi-sweet chocolate chips
3 c. milk chocolate chips
2 c. chopped pecans {optional}

Cream butter, sugars, baking soda & salt until fluffy and butter is completely incorporated {no chunks}. Do not overmix - doing so at this point will make your cookies flat!
Add eggs & vanilla. Add flour and mix until all the flour is incorporated. Once again do not overmix - doing so at this point will make your cookies tough.
Add chips and nuts. Using a cookie scoop, make balls and gently flatten somewhat on the baking sheet. Bake at 350 degrees for 7-9 minutes. Bake until slightly brown around the edges and it looks "set".

Hawaiian Haystacks

Here's a classic dish, but the sauce is a bit richer than usual. I call it the "fancy" style! A definite favorite in our house.

4 c. cooked, diced chicken
2 c. cream of chicken soup
1 soup can full of milk
16 oz. sour cream
1 1/2 c. grated mozzarella cheese
2 Tbsp. celery salt
1 Tbsp. onion powder

Heat mixture through on medium low heat. Serve over white rice.

Top as desired:
Cheddar Cheese
Celery
Pineapple
Tomatoes
Sliced almonds
Chinese noodles
Coconut
Green onions
Black olives
Green bell pepper

Chicken Noodle Casserole

This is one that has been requested to post. It's a good one!

Note: the recipe calls for egg noodles. You can certainly purchase them, I like to make my own - which are simple but take a little more time (maybe 15-20 minutes). I use the recipe for egg noodles out of the Betty Crocker cookbook, and mix it on the Kitchenaid.

Topping:
2 Tbsp. unsalted butter, melted
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp. chopped fresh Parsley

Filling:
Salt
12 oz. egg noodles
6 Tbsp. unsalted butter
1/2 small onion, chopped fine
1 lb. white mushrooms, cleaned and sliced thin
Pepper
1/4 c. all-purpose flour
2 garlic cloves, minced
3 cups chicken broth
2 cups sour cream
4 cups cubed chicken
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
1/4 tsp. nutmeg

For the topping: Mix melted butter, bread crumbs, Parmesan, and parsley together in a bowl.

For the filling: Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in a large pot. Add 1 Tbsp. salt and noodles, and cook until nearly tender. Drain and set aside in colander.

Melt 2 Tbsp. butter over medium heat in your now-empty, large pot. Add onion and cook until lightly browned, about 5 minutes. Add mushrooms, 1/2 tsp salt, and 1/4 tsp. pepper, and cook until mushrooms begin to brown, about 7 minutes.

Stir in remaining 4 Tbsp. butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Gradually whisk in broth and sour cream, and cook - not letting mixture boil, until thickened, 5-7 minutes. Stir in chicken, noodles, parsley, thyme, and nutmeg and season with salt and pepper.

Transfer mixture to a 3 quart baking dish. Top with bread-crumb mixture and bake until browned and bubbly, about 30 minutes. Cool 5 minutes. Serve.

Super Soft Pretzels

This recipe is a version like "Auntie Anne's Pretzels" you see in the mall. Whether or not they taste like them, they are delicious! A hit every time I make them!

Makes 12 pretzels

1 3/4 c. + 2 Tbsp. warm water
1 Tbsp. + 1 1/2 tsp. yeast
5 2/3 c. All-purpose flour
1 1/3 c. powdered sugar
2 1/4 tsp. salt
1 Tbsp. vegetable oil

Bath:
4 cups warm water
1/2 c. baking soda

Cinnamon Sugar:
1 c. granulated sugar
1 Tbsp. + 1 tsp. cinnamon

or Pretzel Salt


Dissolve the yeast in the warm water. Let is sit for a few minutes.

In the Kitchenaid, with a paddle, combine the flour, powdered sugar, and salt in a large mixing bowl. Switch to a dough hook and add water with yeast and vegetable oil. Mix for 5 minutes on medium-low speed. Dough will be nice and smooth when done. Place dough ball in an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise in a warm place for about 45 minutes, or until double in size.

When dough has risen, preheat oven to 425 degrees.

Make a bath for the pretzels by combining 4 cups warm water with the baking soda. Stir until soda is mostly dissolved.

Remove the dough from the bowl and divide it into 12 even portions. Roll each portion on a flat, non-floured surface until it is about 2 1/2 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

Holding the pinched ends, dip each pretzel into the bath solution. Blot pretzel on a paper towel to remove excess liquid. Arrange pretzels on a baking sheet that is either lined with a Silpat mat, parchment paper, or sprayed with Pam. If you want salted pretzels sprinkle with Kosher or Pretzel salt.

Bake the pretzels for 4 minutes, then turn the baking sheet around, and cook for another 5 minutes.

For cinnamon sugar pretzels, immediately brush them with butter, and coat them in the cinnamon sugar mixture.

Beef Stroganoff

This is a favorite of mine, and has been since childhood. I love how quick and easy it is. This is my own recipe, adapted from one in "The Joy of Cooking".

3 Tablespoons butter
2 Tablespoons flour
2 cups beef stock, heated to a simmer

Melt butter in a small saucepan over medium heat, then whisk in the flour until smooth. Whisk constantly to prevent lumps for about 2-3 minutes. Slowly add beef stock, whisking constantly. Set aside and keep warm.


Melt 2 Tablespoons butter over medium-high heat in a large saute pan. Then add:

1 onion, thinly sliced
1 1/2 lbs. beef tenderloin, top loin, or roundsteak - trim fat and cut into strips

Cook quickly, stirring and shaking the pan, until evenly browned, 1-2 minutes. When browned, you can remove the onion if you desire. I like to leave it in.

Add the broth mixture to the meat - heating it to a boil, and stir until thickened.

Add to meat mixture:
1/3 cup of sour cream
2 tsp. Dijon mustard
Salt and pepper to taste

At this point I like to add a dash or two of heavy cream. I grew up having it served over white rice, therefore that is what I prefer. But it can be served over noodles as is traditional.

Guittard Chocolate Caramelitas

These are extremely rich and oh so decadent. One pan will go far, but make sure you are stocked up on milk!

14 oz. (50 pcs.) light candy caramels
1/2 c. evaporated milk
2 cups all purpose flour
2 cups quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups (12 oz) Guittard semisweet chocolate chips, divided
1 cup chopped pecans

Preheat oven to 350. Grease 9x13x2" pan.
Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
In a large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2" pan. Bake for 10 minutes at 350. Remove from oven and evenly sprinkle 1 1/2 cups of chocolate chips and all the pecans over the crust. Pour and spread caramel mixture to cover the chips and pecans. Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.

French Bread Pizza

I have been dying to try this recipe for a week now and finally did on Saturday - LOVE IT! It's a pretty quick one and once again was a hit with the whole fam.

6 Tbsp. extra-virgin olive oil
4 garlic cloves, minced
4 Tbsp. finely chopped fresh basil
1/8 tsp. red pepper flakes
1 (24") loaf french bread, halved lengthwise (use soft supermarket kind, not a baguette)
1/2 c. grated parmesan cheese
1 c. Contadina brand pizza sauce
2 c. shredded mozzarella cheese

Adjust oven rack to upper-middle position and heat oven to 475. Microwave oil, garlic, 2 Tbsp. basil, and pepper flakes on high power in a small microwave-safe bowl until fragrant, 30-60 seconds.

Brush half of oil mixture over OUTSIDE crust and edges of bread and arrange cut side up on foil-lined baking sheet. Sprinkle parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.

Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5-7 minutes. Serve.