French Bread Pizza
Get that crispy, cheesy pizza night feeling without the wait. This French bread pizza features a genius garlic butter base to guarantee a crunchy, non-soggy crust, all ready in about 25 minutes.
Equipment
- Baking Sheet
Ingredients
- 1 loaf French bread
- ¼ cup salted butter, softened
- 1 clove garlic, minced or ½ teaspoon garlic powder
- 1 ½ cups pizza sauce
- ½ teaspoon dried oregano
- 2 cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- toppings as desired (pepperoni, ham, sausage, mushrooms, peppers, pineapple, etc. )
Instructions
- Heat the oven to 450°F. The high temperature helps the bread crisp quickly and gets the cheese melted without a long bake.
- Slice the loaf in half lengthwise and place both halves cut side up on a baking sheet. Try to keep the halves as even as possible so they toast and bake at the same rate.
- Stir the softened butter with the garlic, then spread it over the cut sides of the bread and bake for 5 minutes. The bread should look lightly golden on top, feel drier to the touch, and smell garlicky as it toasts.
- Take the bread out and spread pizza sauce over the toasted surface, then sprinkle with oregano. Use an even layer rather than a heavy one so the sauce covers the bread without soaking into it.
- Add the mozzarella, Parmesan, and any toppings you want, then bake for 12 to 15 minutes and broil for 1 to 2 minutes if you want more color. The cheese should be bubbly and just starting to brown at the edges when it’s ready.
- Let the pizzas cool for 5 minutes before slicing. This short rest helps the cheese settle so the toppings stay in place instead of sliding off.
Notes
No Soggy Crust Tip: The key is to create a barrier. Toast the garlic-buttered bread for 5 minutes before adding any sauce. Also, use a thin, even layer of sauce.
Let It Rest: Let the pizza rest for 5 minutes before slicing. This helps the cheese set so the toppings don’t slide off.
Storage and Reheating: Store cooled leftovers in an airtight container in the refrigerator. Reheat in the oven or air fryer to bring back the crispiness; avoid the microwave if you can.
Freezing: For the best texture, freeze the pizza unbaked. Assemble the halves with sauce, cheese, and toppings, then wrap them tightly in plastic wrap and foil. Bake from frozen, adding extra time as needed.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.