I reimagined Garlic French Bread Pizza with a single pantry swap that slashes prep time and delivers a surprising twist.

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I love anything that blurs lines between bread and pizza, and my Garlic Bread Pizza is exactly that kind of delicious contradiction. Imagine crusty loaf pulled into slices, a slather of garlicky goodness from fresh garlic cloves and a blanket of gooey mozzarella cheese that bubbles and browns in spots you don’t expect.

It started as a lazy Saturday experiment after scrolling through a dozen Garlic Flatbread Pizza and French Bread Ideas, and it stuck because, well, it hits every craving at once. I’m not promising fancy, just something dangerously easy and oddly impressive you’ll sneak more than once.

Ingredients

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Crusty loaf gives carbs for energy, some fiber if whole grain, adds chew.
Buttery fat lends richness and crisping, high calories, low in vitamins.
Olive oil brings healthy monounsaturated fats, flavor and helps browning.
Garlic adds sharp aroma, contains antioxidants, may help immunity a bit.
Mozzarella melts gooey, supplies protein and calcium but also saturated fat.
Tomato sauce gives tomato sweetness, acidity and lycopene, adds vitamin C.
Parmesan and herbs add salty umami, aromatic lift and savory depth.
Toppings vary, pepperoni brings protein and salt, veggies bring fiber and brightness.

Ingredient Quantities

1 large crusty French or Italian loaf (12–16 oz)

1/2 cup (1 stick) unsalted butter, softened

2 tbsp extra-virgin olive oil

4 large garlic cloves, minced (or 2 tbsp jarred minced garlic)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp fresh parsley, chopped (or 2 tsp dried parsley)

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

1 cup pizza sauce or marinara

1 tsp dried oregano

1/4 tsp red pepper flakes, optional

1 to 1 1/2 cups assorted toppings like pepperoni, sliced mushrooms, sliced black olives or halved cherry tomatoes (optional)

Fresh basil leaves for garnish, optional

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with foil or parchment for easy cleanup.

2. Slice the loaf in half lengthwise so you have two flat surfaces to work with, or cut into thick slices if you want individual pieces.

3. Make the garlic butter: in a bowl combine 1/2 cup softened unsalted butter, 2 tbsp olive oil, 4 minced garlic cloves (or 2 tbsp jarred), 1/2 tsp kosher salt, 1/4 tsp black pepper and 2 tbsp chopped parsley. Stir in about half the Parmesan (roughly 1/4 cup) so it mixes into the butter. If butter is too hard nuke 5 to 10 seconds to soften.

4. Spread the garlic butter evenly over the cut sides of the bread, press it into the nooks so every bite gets garlicky goodness.

5. Put the bread on the sheet cut side up and bake 6 to 8 minutes until the butter is melted and the edges just start to crisp but not burn.

6. Remove from oven and spread 1 cup pizza sauce evenly over the buttered bread, then top with 2 cups shredded mozzarella. Sprinkle the remaining Parmesan, 1 tsp dried oregano and 1/4 tsp red pepper flakes if you like heat.

7. Add 1 to 1 1/2 cups of toppings if using. Tip: use pre cooked mushrooms or quick-saute wet toppings and pat cherry tomatoes dry so the bread doesn’t get soggy. Stack toppings thinner rather than piling them up so cheese melts evenly.

8. Return to the oven and bake another 8 to 12 minutes until cheese is melted and bubbly. For a browned top, put it under the broiler 1 to 2 minutes but watch it closely because it can go from perfect to burned fast.

9. Let the garlic bread pizza rest 2 to 3 minutes so the cheese settles and doesn’t slide off, then scatter fresh basil leaves over the top if you want a bright finish.

10. Slice into pieces and serve hot. Leftovers reheat great in a toaster oven to keep the crust crispy.

Equipment Needed

1. Oven (preheat to 425°F)
2. Rimmed baking sheet lined with foil or parchment
3. Serrated knife
4. Cutting board
5. Medium mixing bowl
6. Measuring cups and measuring spoons
7. Rubber spatula or butter knife (for spreading garlic butter)
8. Cheese grater (for Parmesan)
9. Spoon or small ladle (for sauce) and oven mitts

FAQ

Q: Can I use a different kind of bread? A: Yes, any crusty French or Italian loaf works great. If you use a softer sandwich loaf it will get soggy faster, so toast or grill the slices first to help them hold up.

Q: How do I keep the bottom from getting soggy? A: Bake right on a preheated baking sheet or pizza stone, par-bake the buttered garlic bread 4 to 6 minutes before adding sauce and cheese, use a thin layer of sauce, and dont overload with wet toppings.

Q: Can I make this ahead or freeze it? A: Yep. Assemble up to the cheese stage, wrap tightly and freeze up to about 1 month. Bake from frozen at 375°F for 15 to 20 minutes, then broil 30 to 60 seconds to brown the top if needed.

Q: How do I get extra bubbly, golden cheese? A: Use low moisture mozzarella, pat wet toppings dry, and finish under the broiler 1 to 2 minutes while watching closely so it doesnt burn.

Q: Can I make it vegan or dairy free? A: Totally. Swap in vegan butter and a dairy free shredded cheese, and sprinkle some nutritional yeast or vegan parm for that savory hit. It wont be exactly the same but still tasty.

Q: What toppings work best and how much should I use? A: Keep toppings light, about 1 to 1 1/2 cups total as listed. Precook watery toppings like mushrooms, onions or sausage so they dont release too much moisture and make the bread soggy.

Garlic Bread Pizza Recipe Substitutions and Variations

Bread: swap the big French/Italian loaf for a ciabatta or sourdough boule of similar size, or use thick-cut baguette slices or split hoagie rolls for individual servings, pre-baked pizza crusts also work but cut the bake time down a bit
Unsalted butter: use vegan butter 1 to 1 for a dairy-free option, or replace with extra-virgin olive oil (use about 3 to 4 tbsp in the garlic mixture and skip some of the added salt)
Parmesan cheese: sub with Pecorino Romano, Grana Padano or aged Asiago for similar salty, nutty flavor, or use 2 to 3 tbsp nutritional yeast for a dairy-free “cheesy” vibe
Mozzarella: swap shredded mozzarella for provolone, fontina or Monterey Jack for melty stretchiness, or use a vegan shredded mozzarella alternative in the same volume

Pro Tips

1. Preheat something to get the bottom crisp, like a hot baking sheet or a pizza stone, then slide the loaf on for the last few minutes so the crust isnt floppy while the cheese melts.

2. Dry and precook wet toppings. Mushrooms, fresh tomatoes and even some pepperonis will release water, so a quick saute or patting dry stops soggy bread and keeps flavors bright.

3. Use low moisture mozzarella or shred a block yourself and squeeze a bit of the moisture out with a towel, and mix in a little grated Parmesan for flavor so you dont need a ton of sauce.

4. Finish fast under the broiler to brown the cheese but watch it the whole time, and let the bread rest a couple minutes before slicing so the cheese settles and wont slide off.

Garlic Bread Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I reimagined Garlic French Bread Pizza with a single pantry swap that slashes prep time and delivers a surprising twist.

Servings

servings

Calories

417

kcal

Equipment: 1. Oven (preheat to 425°F)
2. Rimmed baking sheet lined with foil or parchment
3. Serrated knife
4. Cutting board
5. Medium mixing bowl
6. Measuring cups and measuring spoons
7. Rubber spatula or butter knife (for spreading garlic butter)
8. Cheese grater (for Parmesan)
9. Spoon or small ladle (for sauce) and oven mitts

Ingredients

1 large crusty French or Italian loaf (12–16 oz)
1/2 cup (1 stick) unsalted butter, softened
2 tbsp extra-virgin olive oil
4 large garlic cloves, minced (or 2 tbsp jarred minced garlic)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp fresh parsley, chopped (or 2 tsp dried parsley)
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup pizza sauce or marinara
1 tsp dried oregano
1/4 tsp red pepper flakes, optional
1 to 1 1/2 cups assorted toppings like pepperoni, sliced mushrooms, sliced black olives or halved cherry tomatoes (optional)
Fresh basil leaves for garnish, optional

Directions

Preheat your oven to 425°F and line a baking sheet with foil or parchment for easy cleanup.
Slice the loaf in half lengthwise so you have two flat surfaces to work with, or cut into thick slices if you want individual pieces.
Make the garlic butter: in a bowl combine 1/2 cup softened unsalted butter, 2 tbsp olive oil, 4 minced garlic cloves (or 2 tbsp jarred), 1/2 tsp kosher salt, 1/4 tsp black pepper and 2 tbsp chopped parsley. Stir in about half the Parmesan (roughly 1/4 cup) so it mixes into the butter. If butter is too hard nuke 5 to 10 seconds to soften.
Spread the garlic butter evenly over the cut sides of the bread, press it into the nooks so every bite gets garlicky goodness.
Put the bread on the sheet cut side up and bake 6 to 8 minutes until the butter is melted and the edges just start to crisp but not burn.
Remove from oven and spread 1 cup pizza sauce evenly over the buttered bread, then top with 2 cups shredded mozzarella. Sprinkle the remaining Parmesan, 1 tsp dried oregano and 1/4 tsp red pepper flakes if you like heat.
Add 1 to 1 1/2 cups of toppings if using. Tip: use pre cooked mushrooms or quick-saute wet toppings and pat cherry tomatoes dry so the bread doesn't get soggy. Stack toppings thinner rather than piling them up so cheese melts evenly.
Return to the oven and bake another 8 to 12 minutes until cheese is melted and bubbly. For a browned top, put it under the broiler 1 to 2 minutes but watch it closely because it can go from perfect to burned fast.
Let the garlic bread pizza rest 2 to 3 minutes so the cheese settles and doesn't slide off, then scatter fresh basil leaves over the top if you want a bright finish.
Slice into pieces and serve hot. Leftovers reheat great in a toaster oven to keep the crust crispy.

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.