I’m sharing a quick and easy French Bread Pizza made with soft French bread, robust pizza sauce, two rich cheeses and your favorite toppings in a playful take on Pizza With Bread.

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I love taking a loaf of soft French bread and turning it into something unexpectedly bold. Imagine hot, gooey mozzarella stretching with every bite, flavors that feel like a late night craving made smarter.

I even have it filed under Pizza French Bread in my notes, sometimes labeled French Roll Pizza when I’m poking fun at myself. It looks simple but it surprises you, like pizza that showed up to the party in a better outfit.

I get annoyed when people call it basic, because its charm sneaks up on you and you wont stop thinking about it.

Ingredients

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French bread: airy carbs that give chewy crust, filling but not much protein or fiber.
pizza sauce: tomato rich in vitamin C and lycopene, slightly sweet and tangy flavor.
Mozzarella cheese: gooey, milky protein and calcium source, adds creamy mildness and stretch.
Olive oil or butter: add richness and crispness, heart healthy fats when used sparingly.
Garlic: pungent aromatics, tiny immune boost and savory depth, can be raw or roasted.
Pepperoni: spicy, greasy cured meat high in protein and sodium, adds smoky zip.
Bell pepper and mushrooms: veggies add fiber, vitamins and fresh crunch or earthy bite.

Ingredient Quantities

1 loaf about 12 inches soft French bread

1 to 1 1/2 cups robust pizza sauce or good jarred marinara

2 cups shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

1 tablespoon olive oil or melted butter, optional

1 garlic clove or 1/2 teaspoon garlic powder, optional

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes, optional

Salt and freshly ground black pepper, to taste

12 to 16 slices pepperoni or other cured meat like salami, optional

1/2 cup cooked Italian sausage, crumbled, optional

1/2 cup sliced mushrooms, optional

1/2 cup sliced bell pepper, optional

1/4 cup sliced red onion, optional

1/4 cup sliced black olives, optional

Small handful fresh basil leaves, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.

2. Slice the loaf in half lengthwise and, if you want less soggy bread, scoop out a little of the soft crumb from each cut side so you have a shallow trough for sauce.

3. If using a garlic clove, mince it and mix with 1 tablespoon olive oil or melted butter, brush that over the cut sides; if using garlic powder, sprinkle about 1/2 teaspoon over the oiled bread instead.

4. Spread 1 to 1 1/2 cups robust pizza sauce evenly over both halves, leaving a small border. Sprinkle 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes over the sauce, then season lightly with salt and freshly ground black pepper.

5. Sprinkle 2 cups shredded mozzarella and 1 cup shredded sharp cheddar evenly over the sauce on both halves.

6. Add toppings: arrange 12 to 16 slices pepperoni or salami, scatter 1/2 cup crumbled cooked Italian sausage, 1/2 cup sliced mushrooms, 1/2 cup sliced bell pepper, 1/4 cup sliced red onion, and 1/4 cup sliced black olives as you like. Tip: quickly sauté mushrooms and bell pepper until just softened if you want less moisture and more flavor.

7. Bake on the middle rack for 12 to 15 minutes, until cheese is melted and bubbly and the edges of the bread are golden. For a browned, slightly blistered top, switch to broil for 1 to 2 minutes but watch it closely so it does not burn.

8. Remove from oven and let cool for 2 to 3 minutes so the cheese sets a little, sprinkle a small handful of fresh basil leaves torn over the top.

9. Slice into portions with a sharp knife or pizza cutter and serve warm. Enjoy.

Equipment Needed

1. Baking sheet, lined with foil or parchment for easier cleanup
2. Serrated knife to slice the loaf lengthwise
3. Cutting board big enough for the loaf
4. Pastry brush or small spoon to spread garlic oil (or rub the garlic on)
5. Measuring cups and a teaspoon for sauce, cheese and spices
6. Cheese grater (unless you buy pre-shredded)
7. Skillet and spatula for quickly sautéing mushrooms and peppers, optional but makes it less soggy
8. Oven mitts or a kitchen towel for hot pans
9. Pizza cutter or a sharp chef knife to slice and serve

FAQ

How long should I bake the French bread pizza and what temp works best? Preheat the oven to 425 F, top the split loaf and bake for about 10 to 12 minutes until cheese is melted and edges are crisp. If you want extra browning, broil for 1 to 2 minutes but watch it closely so it dont burn.

How do I stop the bread from getting soggy? Toast the cut sides first for 5 to 7 minutes after you brush them with oil or butter, use a thinner layer of sauce, and pat any wet veggies dry. Cook high moisture toppings like mushrooms or sausage before adding them so they don’t dump water on the bread.

Can I prepare this ahead or freeze it? Yes. You can parbake the bread 5 minutes, cool, add toppings and freeze wrapped tightly for up to one month. Bake from frozen adding about 5 to 10 minutes to the time. If you freeze after baking, cool fully then wrap and reheat in a 350 F oven for 10 to 15 minutes.

What kind of bread should I use? A soft French loaf about 12 inch is ideal because it holds sauce and toppings without being too thick. A baguette works if you split it lengthwise, but very crusty artisan loaves may need extra toasting so they dont get soggy.

What cheese and topping combos are best? Mozzarella plus sharp cheddar is a classic and melts nicely. Try pepperoni and sausage for a meaty pie, or mushrooms, bell pepper and olives for veggie. Sprinkle fresh basil after baking for a bright finish.

How should I store and reheat leftovers? Wrap leftovers and refrigerate up to 3 days. Reheat in a 350 F oven or toaster oven for 8 to 12 minutes until warm and crisp. Microwaving works fast but makes the bread soggy, so only use it if you dont have another option.

French Bread Pizza Recipe Substitutions and Variations

French bread: swap with a baguette, split ciabatta loaf, hoagie roll, or thick-cut sourdough, they hold toppings well and toast up faster.
Pizza sauce / marinara: use crushed canned tomatoes seasoned with garlic and oregano, pesto for a herby twist, BBQ sauce for sweet-savory, or olive oil + roasted garlic if you want it lighter.
Mozzarella / cheddar: try provolone, fontina, Monterey Jack, or shredded smoked gouda, or use a vegan mozzarella if you need dairy-free — they melt nicely and change the flavor.
Pepperoni / sausage: swap for prosciutto, sliced ham, turkey pepperoni, crumbled chorizo, or a plant-based sausage; for a meatless riff pile on roasted peppers, mushrooms and onions, its simple and just as tasty.

Pro Tips

– Parbake the halved loaf for 4 to 6 minutes after brushing with oil or butter, then let it cool a minute before adding sauce. It helps seal the crumb so the bread doesnt go soggy, and gives you a crisper bottom without overbaking the cheese.

– Cut down topping moisture: quickly sauté mushrooms and peppers until most of the water cooks off, and pat any wet cheeses or veggies dry with a paper towel. Use low-moisture mozzarella or grate a block yourself for less liquid and way better melt.

– Layer smart: mix cheeses for flavor but save a little sharp cheddar or grated parm on top so it browns nicely. If you want extra blistered spots, switch to broil for just 30 to 90 seconds and stand right there watching it so it dont burn.

– Let it rest and reheat right: give the finished bread 2 to 3 minutes to set so the cheese doesnt slide off when you cut it, and reheat leftovers in a hot oven or skillet to keep the crust crisp — microwave will make it limp.

French Bread Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing a quick and easy French Bread Pizza made with soft French bread, robust pizza sauce, two rich cheeses and your favorite toppings in a playful take on Pizza With Bread.

Servings

servings

Calories

401

kcal

Equipment: 1. Baking sheet, lined with foil or parchment for easier cleanup
2. Serrated knife to slice the loaf lengthwise
3. Cutting board big enough for the loaf
4. Pastry brush or small spoon to spread garlic oil (or rub the garlic on)
5. Measuring cups and a teaspoon for sauce, cheese and spices
6. Cheese grater (unless you buy pre-shredded)
7. Skillet and spatula for quickly sautéing mushrooms and peppers, optional but makes it less soggy
8. Oven mitts or a kitchen towel for hot pans
9. Pizza cutter or a sharp chef knife to slice and serve

Ingredients

1 loaf about 12 inches soft French bread
1 to 1 1/2 cups robust pizza sauce or good jarred marinara
2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon olive oil or melted butter, optional
1 garlic clove or 1/2 teaspoon garlic powder, optional
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
12 to 16 slices pepperoni or other cured meat like salami, optional
1/2 cup cooked Italian sausage, crumbled, optional
1/2 cup sliced mushrooms, optional
1/2 cup sliced bell pepper, optional
1/4 cup sliced red onion, optional
1/4 cup sliced black olives, optional
Small handful fresh basil leaves, optional

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
Slice the loaf in half lengthwise and, if you want less soggy bread, scoop out a little of the soft crumb from each cut side so you have a shallow trough for sauce.
If using a garlic clove, mince it and mix with 1 tablespoon olive oil or melted butter, brush that over the cut sides; if using garlic powder, sprinkle about 1/2 teaspoon over the oiled bread instead.
Spread 1 to 1 1/2 cups robust pizza sauce evenly over both halves, leaving a small border. Sprinkle 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes over the sauce, then season lightly with salt and freshly ground black pepper.
Sprinkle 2 cups shredded mozzarella and 1 cup shredded sharp cheddar evenly over the sauce on both halves.
Add toppings: arrange 12 to 16 slices pepperoni or salami, scatter 1/2 cup crumbled cooked Italian sausage, 1/2 cup sliced mushrooms, 1/2 cup sliced bell pepper, 1/4 cup sliced red onion, and 1/4 cup sliced black olives as you like. Tip: quickly sauté mushrooms and bell pepper until just softened if you want less moisture and more flavor.
Bake on the middle rack for 12 to 15 minutes, until cheese is melted and bubbly and the edges of the bread are golden. For a browned, slightly blistered top, switch to broil for 1 to 2 minutes but watch it closely so it does not burn.
Remove from oven and let cool for 2 to 3 minutes so the cheese sets a little, sprinkle a small handful of fresh basil leaves torn over the top.
Slice into portions with a sharp knife or pizza cutter and serve warm. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.