Let’s Whip Up Some French Bread Pizza (You’ll Thank Me Later)
Okay, so here’s the thing—I started making French Bread Pizza as a hangry college student who legitimately thought my oven was just for, you know, storing frying pans. Fast forward to today and, well, I’m still making it way more often than I care to admit, sometimes just for me, sometimes because my kids demand it (loudly). Once, I even tried to pass it off at a party as some fancy bruschetta—I almost got away with it until someone spotted the store brand French stick. Ah well, you live and learn.
And hey, if you find a chunk missing from one side? That was me, just stress-testing the quality (not stealing cheese, promise).
Why I Keep Coming Back to This French Bread Pizza
I make this when I’m short on time but still want something that feels like more than just an open-face sandwich. My family goes absolutely bonkers for it because, let’s be honest, it’s basically pizza meets garlic bread with a choose-your-own-topping adventure (sometimes I go full 90s kid and pile on pepperoni, other times it’s fridge clean-out night and peas or pickled jalapeños make an appearance). The best part? If someone’s mad you ate all the mozzarella, just pop over to Serious Eats and point them in another direction. Nobody stays grumpy for long with melty, crispy carbs in hand. Well, except my neighbor Todd, but he just doesn’t like fun.
What You’ll Need (But Don’t Stress About It)
- 1 French loaf (I use whatever’s cheapest at the local bakery—my gran always said to get one with a super crunchy crust, but honestly, they all work. Even supermarket ones marked down at 7pm!)
- About 1 cup pizza sauce (jarred is fine. Truth be told, ketchup with oregano once saved my skin)
- 2 cups shredded mozzarella (or whatever’s half-price. Monterey Jack works when I’m out. Vegan cheese if I’m feeling righteous, but it never melts right—maybe it’s just me?)
- Favorite toppings—pepperoni, onions, bell pepper, olives, leftover roast chicken, pineapple (calm down), or whatever dodgy veg you forgot in the bottom drawer
- A dab of olive oil (totally optional, but feels fancy)
- Garlic powder, chili flakes, Italian herbs (optional again—sometimes I don’t even bother)
How I Make It (With a Few Detours)
- Warm the oven. 220°C or about 425°F—unless your oven is like mine and heats up somewhere between immediate inferno and slow sunset. Let’s just say, preheat 10-15 minutes.
- Split your bread. Grab a serrated knife and saw the loaf in half lengthwise (I usually eat the end bits while I work, but you do you). Then cut those halves again if you want easy-to-hold pieces, or be a hero and keep them huge.
- Toast the bread first! This is where I changed my tune: pop the plain bread halves (cut side up) on a baking tray, slide into the oven for 3-5 minutes. This keeps it from getting soggy after the sauce. Skipping this almost always ends in a sad, floppy pizza disaster; you’ve been warned.
- Now sauce it up. Spread the pizza sauce evenly (or unevenly—honestly, it’s not an art show) over each bread half, right to the edge if you like those crispy bits.
- Cheese, then toppings. Sprinkle the cheese liberally. I pile it higher than I probably should. Add toppings as desired. This is where I usually sneak a taste of whatever’s going on—quality control, you know?
- Bake it. Back in the oven, 8-10 minutes or until the cheese is all bubbly and browned in spots (sometimes I broil it for an extra minute at the end if I want that browned cheese, but Tim says it gets too crispy. To each their own.)
- Let it sit (for a sec!) Oh, seriously, wait 2-3 minutes before you cut it. I always want to rush this, but scorching cheese tongue is a rookie mistake.
- Slice and dig in. Diagonal is fancy, straight is classic. Or just eat with your hands like we all do when nobody’s watching.
Stuff I’ve Discovered Making This Over and Over
- Go heavier on sauce if your bread seems dry; lighter if it’s still soft—otherwise you’ll get a mushy bottom (nobody’s favorite, trust me).
- If the cheese to bread ratio feels off, just add more cheese. There is no pizza police.
- Once, I overdid it with bacon bits thinking I was a genius. Turned out too greasy, so maybe skip the chopped-up rashers. Just, like, a light sprinkle!
- Don’t panic if the bottom gets extra crunchy, especially around the edges; some people (like me) prefer it that way.
The Experiments—Good, Bad, and a Bit Odd
- I tried using naan bread once instead of French loaf. Not terrible, but it begged for curry, not pizza toppings! Pita works better if you’re out of French bread.
- Barbecue sauce as the base makes a totally different vibe. My partner thinks it’s the best thing since, well, pizza.
- One time, sriracha as sauce was a mistake (unless your family loves living on the edge).
- No cheese at all—don’t do it. That’s just… toast with tomato.
What You Need (and What You Probably Already Have)
- Serrated bread knife—it’s kind of essential to cut that crust without squashing things. Actually, I find a steak knife works okay in a pinch, just mind your fingers.
- Baking tray—any old metal sheet will do. I once used a roasting pan upside down. No big deal.
- Something to spread sauce. Spoon, spatula, clean fingers if you’re in a hurry (don’t tell my mother-in-law).
Storing Leftovers—If That Ever Happens
Truth is, in my house, pizza leftovers are basically a myth. But if by some wild chance you’ve made too much, stick it in a covered container in the fridge; it reheats ok in the oven the next day (I think it tastes even better, but maybe that’s just me). Don’t microwave unless you love disappointing, rubbery crusts.
How I Like to Serve It
I usually pair my French Bread Pizza with a basic salad, nothing too fancy—maybe just lettuce and whatever is on its last legs in the crisper drawer. For a totally comfort-food night: tomato soup on the side (so midwestern, but so good). Someone in the comments at Food Network swears by pickles on the side—I haven’t tried it, maybe someday?
Lessons Learned (AKA Don’t Be Me)
- I once tried skipping the toasting step because I was in a rush. Don’t do it; your bread will be a soggy mop.
- Piling on too many toppings makes the middle never cook through. Keep it simple. If you want a loaded pizza, just make two.
- Let the cheese cool a minute. Seriously, nothing, and I mean nothing, is worth a burnt palate except maybe actual lasagna.
Real Questions I’ve Been Asked (And My Honest Answers)
- Can I freeze French Bread Pizza? I suppose you can—haven’t tried it, but if you wrap it well, it’ll probably work. Maybe toast it up again straight from the freezer so it stays crunchy. Let me know!
- Can I make it vegan? Sure thing. Use plant-based cheese and sauce. Actually, I find it works better if you choose a dairy-free cheese that gets nice and gooey (Violife is alright, but your mileage may vary).
- What about making it gluten-free? There are gluten-free baguettes out there. A bit pricier, but they do the trick!
- What’s the best sauce? It’s honestly down to taste. I love a homemade one but most nights I just use leftover marinara. Someone used pesto once in my comments—a bit wild but hey, whatever floats your boat.
- Can kids make this solo? With supervision on the knife and oven part, sure! My eldest made a batch (with, like, 90% cheese, 10% bread) and he felt like a wizard. Just teach them how not to napalm their tongue.
Bonus: Once, my dog snatched a whole piece off the counter. She looked so proud. Guess we’re not the only fans of French Bread Pizza in this house…
Ingredients
- 1 large French baguette
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup sliced black olives
- 1/4 cup diced green bell pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Slice the French baguette in half lengthwise, then cut each half into two pieces to make four portions.
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3Brush the cut sides lightly with olive oil. Spread pizza sauce evenly over each baguette half.
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4Sprinkle shredded mozzarella cheese over the sauce, then add pepperoni, black olives, and green bell pepper. Sprinkle with Parmesan cheese and dried oregano.
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5Bake for 12-15 minutes or until the cheese is melted and bubbly, and the edges of the bread are golden and crisp.
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6Cool slightly, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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