If You’ve Never Made French Bread Pizza, You’re Seriously Missing Out
I’m not sure why, but French Bread pizza just hits different. Maybe it’s the crispy bits, maybe it’s the nostalgia—I remember my mom making this when she was too tired to deal with ‘real’ dinner (her words) and, honestly, I don’t blame her. She’d toss a loaf on the counter, raid the fridge, and somehow magic up gooey, bubbling pizza in like, 20 minutes. The first time I made it myself in college, I was so proud—even though I burned the bottoms a bit, oops! But that’s the thing: it’s impossible to mess up so badly it’s not at least pretty good. And if you’ve got kids, or, you know, just adults who can’t agree on toppings, this is magic. Oh, and have you noticed how actual pizza dough is way too much commitment sometimes? Anyway, enough babbling—let’s get to the good stuff.
Why You’ll Love This Absolutely Unfancy Pizza
I make French bread pizza when I want something hot and cheesy but don’t have it in me for rolling dough or, you know, patience. My family goes wild for it—probably because everyone gets to pick their own toppings (no more pepperoni battles). I also pull this out when we have odds and ends in the fridge that need using up (once I used leftover taco meat—wouldn’t really recommend unless you really like taco pizza, but hey, it worked). And there’s something so satisfying about pulling a crispy, melty, slightly messy pizza out of the oven; it looks homemade because it totally is, mistakes and all. Last time, my little one asked for pineapple and, well, who am I to judge?
Alright, Here’s What You’ll Need (Grab What You’ve Got)
- 1 large loaf of French bread (supermarket stuff is fine—no need for fancy bakery bread, unless you’re feeling posh)
- About 1 1/2 cups pizza sauce (I sometimes use marinara or, if desperate, that jar of tomato soup—don’t judge)
- 2 cups shredded mozzarella cheese (can sub cheddar, Monterey Jack, or whatever’s lurking in your cheese drawer—my grandma always used the pre-shredded kind, despite her protests that it’s not ‘real’ cheese)
- Toppings: pepperoni, cooked sausage, veggies (onions, mushrooms, peppers), olives, pineapple (if you’re into that), or whatever you’ve got—clean out that fridge!
- 2 tbsp olive oil (optional—I skip this if I’m feeling lazy but it does make the crust crispier)
- 1 tsp dried oregano or Italian seasoning (optional; sometimes I forget and nobody notices)
How To Make French Bread Pizza Without Fussing
- Preheat your oven to 400°F (that’s about 200°C for metric friends).
- Slice the French bread loaf in half horizontally, so you have two giant pieces. If you want, cut those again for smaller portions (I just hack them into whatever size looks right, no shame).
- Place bread cut side up on a baking sheet. If you’ve got parchment, whack it on there—but honestly, I usually don’t bother and everything’s fine.
- Brush bread with olive oil (or don’t), and stick it in the oven for 4–5 minutes. This is my grandma’s “don’t get soggy” trick, and it works, mostly.
- Take the bread out. Slather on the pizza sauce—don’t worry if it messes up the counter. I always use more than I think I should; you do you.
- Top with a mountain of shredded cheese. Like, more than you think. This is where I sneak a taste or five.
- Add your chosen toppings; go wild. Press them in a little—the cheese sorta holds it all together.
- Sprinkle with oregano or whatever’s handy, then bake for 10–15 minutes, until the cheese is bubbly and golden and maybe a bit brown in spots (my favorite bits!).
- Let it cool for a minute, or dive in and burn your mouth like I always do. Don’t worry if it’s messy; it always cleans up.
Stuff I Wish I’d Known Sooner
- If the bread seems a bit rock-hard afterwards, it’s probably just overbaked (been there). Next time, try checking 2 minutes earlier.
- Too much sauce = soggy pizza. But also, not enough sauce is just sad. I… haven’t found the perfect balance, tbh.
- Pre-shredded cheese is honestly fine. I used to grate my own but after a few scraped knuckles, convenience wins.
A Few Funky Variations (Good and Less Good…)
- White Pizza: Ditch the red sauce, use a little garlic butter and ricotta with mozzarella—my sister swears it’s the best.
- BBQ Chicken: Swap tomato sauce for BBQ sauce, pile on cooked chicken, onions, and cheddar. Actually, this was surprisingly tasty.
- Breakfast: Put scrambled eggs and bacon on top. I thought it was genius, but it got mixed reviews. Still, no one’s stopping you.
- Once I tried a pesto base with artichokes and that was…well, interesting. Not my thing, maybe it’s yours?
Equipment I Use—But Improv is Fine!
- Baking sheet (I mean, even an upside-down roasting pan will do—I’ve used a pizza stone before, but only because I felt fancy)
- Sharp bread knife (or, honestly, a steak knife if that’s all you’ve got)
- Nothing else essential; this doesn’t need mixers or weird gadgets. If your oven’s a bit off, just keep an eye on it.
How To Store Leftovers (If That Even Happens)
Wrap any slices in foil and stick in the fridge. They’re good for a day or two—but, honestly, in my house it never lasts that long. Reheat in the oven at 350°F (170°C) for about 10 minutes (microwaving makes it soggy, but if you’re in a rush—who am I to stop you?). And sometimes, I think it actually tastes better the next day, but maybe that’s just nostalgia. If you want freezing instructions, check out this guide.
How We Eat French Bread Pizza at My House
Mostly, we just cut it into wobbly slices and eat it right off the tray. Every now and then, someone demands ranch or hot sauce for dipping—can’t blame them. I serve with a simple green salad when I’m pretending to be healthy, or just chips if it’s a movie night. There’s no wrong way here. (And sometimes someone sneaks a piece for breakfast. Not naming names, but it’s me.)
Stuff I’ve Learned the Hard Way
- Don’t skip the toasting-the-bread-first step—it really does make it less soggy. I once skipped it and, well, pizza soup, anyone?
- Let it cool a couple minutes before slicing or everything just slides off. I always get impatient… but regret it.
- If you overload with toppings, it gets heavy and hard to eat. Sometimes less is more (but cheese is the exception, clearly).
Questions Real People Have Asked Me (Yes, Really)
- Can I use ciabatta instead of French bread?
- Sure—ciabatta, baguette, sourdough, whatever’s at the grocery. The texture will change a bit but it’s all good pizza. Actually, focaccia worked nicely once; a bit more chewy but yum.
- My cheese burned; what did I do wrong?
- Might have baked it a bit too long, or maybe the oven’s hotter near the top. Try moving the tray down a rack. Or, check the cheese type; some brown faster (Parmesan is especially quick).
- Do I need to peel the bread?
- Ha, nope! Just slice and go—peeling bread seems a bit extreme to me.
- What if I don’t have pizza sauce?
- I’ve used everything from pasta sauce to a can of tomato soup. Honestly, even ketchup in a pinch (I know, forgive me, but it happened. Once).
- How can I make it gluten-free?
- Gluten-free baguette is a thing these days (check the freezer section). Haven’t personally tried it, but I hear it works fine!
And, just so you know, if you’re new to baking at all, this is about as low-stress as it gets. Worst case, you end up with some weirdly-shaped pizza and, let’s be honest, that’s still pizza. If you want more pizza-ish inspo, Smitten Kitchen’s version is worth a look too.
Ingredients
- 1 loaf French bread
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup sliced black olives
- 1/2 cup sliced bell peppers
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Slice the French bread loaf in half lengthwise, then cut each half into two pieces for a total of four pieces.
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3Brush each piece of bread lightly with olive oil. Spread a generous layer of pizza sauce over the cut sides.
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4Sprinkle shredded mozzarella cheese evenly over the sauce, then add pepperoni, bell peppers, black olives, and Parmesan cheese.
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5Place the bread pizzas on the prepared baking sheet and bake for 12-15 minutes, or until the cheese is melted and bubbly.
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6Remove from the oven, let cool slightly, then slice and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
380 caloriescal
Protein:
16gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
44gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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