Best French Bread Pizza

This hearty French bread pizza has been my weeknight dinner savior for years. When time is tight but cravings are strong, this recipe delivers all the flavors of pizza with half the effort and none of the guilt of ordering takeout.

I first created this recipe when my children had friends over unexpectedly. The look of joy on their faces as they devoured these crispy yet chewy pizza boats convinced me this would become a regular in our rotation.

Ingredients

• French bread loaf: Choose a fresh bakery loaf with a slightly crisp exterior and soft interior for the perfect base
• Pizza sauce: Store bought works wonderfully but homemade adds extra flavor if you have time
• Mozzarella cheese: Freshly shredded melts more evenly than pre packaged varieties
• Pepperoni: The classic topping that adds savory depth and a touch of spice
• Bell peppers: Adds sweetness and crunch for textural contrast
• Black olives: Provides briny flavor that complements the rich cheese
• Olive oil: Helps create a barrier between sauce and bread while adding flavor
• Garlic powder: Infuses the bread with aromatic taste without burning like fresh garlic might
• Dried oregano: The quintessential pizza herb that elevates the entire dish
• Red pepper flakes: Optional but recommended for adults who enjoy a pleasant heat
• Fresh basil: The finishing touch that brightens the rich flavors with herbaceous notes

Step-by-Step Instructions

Prepare the Bread:

Cut your French bread loaf lengthwise into two equal halves using a serrated knife. Place them cut side up on a baking sheet lined with parchment paper for easy cleanup. The flat surface creates the perfect canvas for your toppings.

Create the Flavor Base:

Drizzle olive oil generously over the cut surface of both bread halves. Use a pastry brush to ensure even coverage all the way to the edges. This creates a moisture barrier that prevents soggy bread. Sprinkle garlic powder and dried oregano evenly across the oiled surface.

Build Your Pizza:

Spread a generous but not excessive layer of pizza sauce onto each bread half. Leave a small border around the edges for easy handling. Layer on a thick blanket of shredded mozzarella cheese covering the sauce completely. The cheese acts as a protective layer for your toppings.

Add the Toppings:

Distribute your pepperoni, diced bell peppers, and sliced olives evenly across the cheese layer. Press them in slightly so they adhere during baking. For family friendly variations, consider dividing the bread into sections with different topping combinations.

Bake to Perfection:

Place the baking sheet in your preheated 400°F oven and bake for exactly 12 minutes for perfectly melted cheese. For a more golden brown top, switch to broil for the final 1 to 2 minutes, watching carefully to prevent burning.

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The secret to this recipe lies in the quality of your bread. I discovered this accidentally when I splurged on an artisanal loaf from our local bakery instead of grabbing the supermarket version. The difference in flavor and texture was remarkable enough that my teenage son, who normally inhales food without comment, actually stopped to ask what I had done differently.

Make Ahead Options

These French bread pizzas work wonderfully as a make ahead meal. You can prepare them completely up to the baking stage, wrap tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, simply unwrap and bake as directed, adding an extra 2 to 3 minutes to the cooking time to account for the chilled temperature.

Creative Variations

Transform this basic recipe by exploring different flavor combinations. Try a white pizza with ricotta, mozzarella, and spinach for a vegetarian option. For meat lovers, layer on cooked Italian sausage, bacon bits, and ham. My family particularly enjoys a BBQ chicken version using barbecue sauce instead of pizza sauce, topped with cooked chicken, red onions, and a mix of mozzarella and cheddar cheese.

Serving Suggestions

These French bread pizzas make a complete meal on their own, but pairing them with a simple green salad dressed with olive oil and vinegar creates a balanced dinner. For casual entertaining, cut the pizzas into smaller pieces and serve alongside other finger foods like chicken wings and vegetable sticks with dip. My children particularly enjoy these on movie nights when we can eat casually in the living room.

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Trust me, this recipe will turn any busy weeknight into a flavorful escape—and the leftovers taste just as amazing the next day!

Frequently Asked Questions

→ Can I make French bread pizza ahead of time?

Yes! You can prepare French bread pizza up to the baking stage, then wrap tightly in plastic wrap and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding 2-3 minutes to the cooking time.

→ What's the best way to keep the bread from getting soggy?

Brush the cut sides with olive oil before adding sauce - this creates a barrier that helps prevent sogginess. You can also pre-toast the bread for 3-5 minutes before adding toppings for extra crispiness.

→ Can I freeze French bread pizza?

Absolutely! After assembling (before baking), freeze the pizzas on a baking sheet until solid, then wrap individually in foil and store in freezer bags for up to 3 months. Bake from frozen at 375°F for about 20-25 minutes.

→ What are some vegetarian topping alternatives?

Great vegetarian options include sliced mushrooms, artichoke hearts, spinach, roasted red peppers, caramelized onions, cherry tomatoes, and fresh herbs. You can also add plant-based protein like veggie crumbles or sliced plant-based sausage.

→ How can I make this French bread pizza healthier?

Use whole grain French bread, opt for part-skim mozzarella, load up on vegetables, and use lean proteins like turkey pepperoni or grilled chicken. You can also make your own pizza sauce to control the sodium and sugar content.

→ Can I use other types of bread?

While French bread provides the ideal crispy-chewy texture, you can substitute ciabatta, baguettes, or Italian bread with good results. Each will provide a slightly different texture but will work well with the toppings.