The Best French Bread Pizza {Recipe}

I reimagined classic French Bread Pizza using just pantry staples and one unexpected topping you won’t guess.

I never expected this version of pizza to become my secret weapon, but there it is. I smear bright pizza sauce and heap on gooey mozzarella cheese, and dinner suddenly feels like a contest no one wants to lose.

My kids make ridiculous combos and the arguing about who gets the corner slice is kind of my favorite part. It somehow flips a boring Tuesday into something worth photographing, and you know you want to see why.

Dont be shocked when everyone asks for seconds. Make it for a Pizza Party and see who holds out the longest.

Ingredients

• Crusty loaf gives chewy inside and crunchy crust, great for soaking up sauce.
• Tomato based, tangy and slightly sweet, adds moisture and zesty flavor.
• Melty, creamy, mostly protein and fat, makes gooey stretchy bites.
• Salty umami boost, a little goes a long way, adds depth.
• Adds richness, helps crust brown, a small amount packs calories.
• Savory, fatty cured meat, gives spice and salty crisp edges when baked.
• Crunchy, sweet, adds vitamin C and fresh color, mild flavor.
• Bright herb, aromatic, adds freshness and slightly peppery sweet notes.

Ingredient Quantities

• 1 large French bread loaf (about 1 lb)
• 1 to 1 1/4 cups pizza sauce, storebought or homemade
• 3 cups shredded mozzarella cheese, more or less (about 12 oz)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil or melted butter
• 1/2 teaspoon garlic powder or 1 small garlic clove, minced
• 1 teaspoon dried Italian seasoning or dried oregano
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
• 20 to 30 slices pepperoni (about 3 to 4 oz)
• 1 cup sliced mushrooms (optional)
• 1 small bell pepper, thinly sliced (optional)
• 1/4 cup thinly sliced red onion (optional)
• 1/2 cup cooked Italian sausage crumbles (optional)
• Handful fresh basil leaves, torn (optional)
• Pinch red pepper flakes (optional)

How to Make this

1. Preheat oven to 425 F and move a rack to the middle position so the bread cooks evenly.

2. Slice the French bread loaf in half lengthwise, trim a little of the center if it’s super doughy so it’s not soggy later, and put the halves cut side up on a baking sheet.

3. Mix 2 tablespoons olive oil or melted butter with 1/2 teaspoon garlic powder or the minced garlic, then brush that over the cut sides; sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon dried Italian seasoning or dried oregano over both halves.

4. Toast the bread in the oven for 5 to 7 minutes until the edges are lightly golden, this helps keep the crust crisp when you add sauce.

5. While the bread toasts, if using sausage, mushrooms, bell pepper or red onion, cook the Italian sausage until browned and drain, and quickly sauté the mushrooms, peppers and onion until just softened; set aside.

6. Spread 1 to 1 1/4 cups pizza sauce evenly between the two toasted halves, don’t drown it, just a good even layer; then sprinkle about 3 cups shredded mozzarella (more or less to your liking) and the 1/4 cup grated Parmesan over the sauce.

7. Arrange 20 to 30 pepperoni slices on top and add the cooked sausage crumbles and sautéed veggies if using; a tip, if you hate curled pepperoni put a little cheese on top of each slice or tuck them under the cheese before baking.

8. Bake at 425 F for 8 to 12 minutes until the cheese is melted and bubbly; if you want browned spots on the cheese, switch to broil for 1 to 2 minutes but watch it the whole time because it burns fast.

9. Remove from the oven, let cool for 2 to 3 minutes, tear and scatter handfuls of fresh basil leaves and a pinch of red pepper flakes over the top if you like heat, then slice into pieces and serve while it’s still warm.

Equipment Needed

1. Oven (preheat to 425 F, use middle rack)
2. Rimmed baking sheet
3. Sharp chefs knife
4. Cutting board
5. Pastry brush or small spoon to brush the oil
6. Skillet or frying pan for sausage and veggies
7. Measuring cups and spoons
8. Spatula or tongs, plus oven mitts for safety

FAQ

The Best French Bread Pizza {Recipe} Substitutions and Variations

• French bread loaf
  • Baguette, use two smaller ones or one long, they crisp up faster
  • Ciabatta or Italian loaf, chewier crumb so the middle stays soft
  • Hoagie or hero roll, great for single-serving pizzas
  • Kaiser or large sandwich rolls, perfect for smaller, handheld bites
• Pizza sauce
  • Marinara, same idea just a bit chunkier sometimes
  • Crushed tomatoes mixed with garlic, oregano and a pinch of sugar if needed
  • Pesto (basil or sun dried tomato) for a different, bright flavor
  • Alfredo or garlic butter for a white pizza vibe
• Shredded mozzarella cheese
  • Provolone, melts smooth and gives a bit more flavor
  • Fontina or Monterey Jack, both melt really well and are mild
  • Cheddar (sharp or mild) mixed with mozzarella for more bite
  • Vegan shredded mozzarella if you want dairy free, use a brand that melts
• Pepperoni
  • Sliced salami, similar spice and texture
  • Cooked crumbled Italian sausage for a heartier topping
  • Cooked bacon or pancetta for smokier, salty flakes
  • Thin sliced ham or prosciutto, milder and less greasy

Pro Tips

1. Trim and toast the inside a bit before saucing. If the crumb is super doughy, cut out some of it and give the cut sides a quick toast so the crust stays crisp later, dont skip this or youll end up with a soggy bottom.

2. Dry your toppings well. Mushrooms, peppers, onions and even cooked sausage hold water, so saute and drain or pat them with a paper towel. Less moisture = crisper bread and cleaner slices.

3. Stop pepperoni from curling by putting a little cheese on top of each slice or tucking the pepperoni under the cheese. It sounds silly but it keeps them flat and gives you more even crisping.

4. Finish fast and rest. Bake until the cheese is bubbly then broil for 30–90 seconds if you want brown spots, but watch it the whole time cause it burns quick. Let it cool 2 to 3 minutes before slicing so the cheese sets and doesnt run everywhere.