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When time is tight, nothing beats tossing together hot, crispy French bread pizza in the oven. Skip the dough drama and get right to the good stuff—yummy, garlicky butter and that crunchy bite everyone wants. You can load it up with whatever you like, and it works for a chill dinner or late snack with zero fuss.
When I first whipped this up, my husband downed almost half before anyone else even got a taste. Now, our kids beg for it every Friday night without fail.
Must-Have Ingredients
- French bread loaf: Grab a loaf around a pound. The fluffier, the better. Soaks up that garlicky butter and gets crisp all around.
- Olive oil: Makes everything richer and helps crisp things up. Extra virgin has the best flavor punch.
- Butter: Mix it with olive oil for spreading. Choose unsalted, so you’re in charge of the saltiness.
- Fresh garlic: Fresh cloves taste best, don’t bother with the jarred stuff. It can taste weirdly bitter.
- Dried oregano: Gives you that classic pizzeria flavor. Make sure yours hasn’t lost its smell.
- Salt: Just a bit sharpens up all the good flavors.
- Grated Parmesan cheese: For a nutty punch and helps crisp up the top. Buy it in a chunk and grate yourself for the best taste.
- Pizza sauce: Use what you like. Rao’s is a treat if you want to splurge. Make sure tomatoes are the first thing on the jar’s label.
- Shredded mozzarella cheese: Whole milk, low-moisture melts best. Skip pre-shredded and grate it from the block for melty, gooey pulls.
- Pepperoni slices: Buy pre-sliced and freeze leftovers for next time—or use anything else you love instead.
Simple Step-by-Step Directions
- Slice and Prep:
- Start by cutting your loaf in half the long way, then cut those pieces once across the middle. You’ll have four long pieces, perfect for hungry people.
- Mix the Garlic Butter:
- Toss olive oil, butter, minced garlic, oregano, and salt together in a saucepan. Warm it over medium heat, stirring for a few minutes until fragrant and melted. If you see it browning, drop the heat and take it off as soon as everything’s melted.
- Spread and Cheese It:
- Brush that garlic mix over every cut side and edge. Sprinkle Parmesan over them all. This locks in flavor and keeps the bread extra crispy under toppings.
- Prebake for Crunch:
- Put your bread pieces on a big, light baking sheet and bake at 425°F for 6–7 minutes. This helps the cheese and garlic set, so the bread starts crisping up.
- Top It Off:
- Take bread out, cover with sauce, then mozzarella, then pepperoni (or whatever you love).
- Bake 'til Bubbly:
- Pop the pizzas back in and bake 10–13 minutes until cheese is super melty and the edges look golden. Want it even crisper? Broil for one more minute (but keep an eye so it doesn’t burn).
- Cut and Enjoy:
- When they’re done, slice however you like and eat warm, straight from the pan. Tastes best right from the oven.
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My favorite? Always that golden cheese edge where the Parmesan bubbles up with garlicky butter. I’ve caught my kids grabbing the corners before I even call them—can’t really blame them.
Smart Storage
Let everything cool all the way down so it stays crispy before you wrap it up. Use foil or a sealed bag and chill for up to two days. Got extras? Freeze slices by themselves for longer keeping. When reheating, put them directly on a baking tray in a 350° oven for five to eight minutes. Cheese melts again and edges crisp up—just like fresh.
Swaps and Changes
Try Monterey Jack or provolone if you’re out of mozzarella—they melt nicely too. For gluten-free folks, use your favorite GF bread. Vegetarians can load up mushrooms or peppers instead of meat. Not into garlic? Toss on chives or green onion instead for something milder.
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Ways to Serve
Serve these with a zippy salad—just greens, oil, and vinegar—or some roasted veg to round things out. I’m a fan of setting out a couple of sauces, like ranch or pesto, for dunking. Make tiny versions for parties or as handy snacks on game day.
Fun Backstory
Folks started making French bread pizza at home back in the seventies. It was a shortcut to get pizza taste fast—no dough kneading needed. For lots of us, those frozen ones from the store were childhood favorites, but making it yourself is just as speedy and way tastier.
Recipe FAQs
- → Which type of bread should I get?
Pick a soft, lighter French loaf—around 20 to 21 inches. Skip anything really crusty or heavy so you get the best crunch.
- → How do I keep it nice and crisp on the bottom?
Brush the sliced bread with buttery garlic oil, bake them by themselves for a few minutes, and then add all the good stuff. That way the bottom stays sturdy.
- → Is it fine to use other cheese instead?
Absolutely! You can go with part-skim mozzarella, provolone, or toss on some Parmesan or any cheese you like that gets melty and tasty.
- → What pizza sauce should I go for?
Any jarred sauce is fine—Rao’s is rich and tasty, Ragu is easy on your wallet and still good. Pick whichever you like best.
- → What's the best way to handle leftovers?
Let your slices cool off, wrap them up tight, and keep in the fridge for up to two days. Warm them in a 350°F oven for 5 to 8 minutes and they’ll get crunchy again.
- → What else can I pile on top?
Go for mushrooms, sausage (already cooked), veggies, olives, or other meats—just skip anything super watery so you keep it crisp.