Easy French Bread Pizza

Name: Easy French Bread Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 loaf (280 g) soft French bread loaf, about 12 inches (30 cm) long, cut in half crosswise, then split each half horizontally into two pieces (4 pieces total); 1 tablespoon (15 ml) olive oil; ½ teaspoon (1½ g) garlic powder; ¾ cup (185 g) pizza sauce, at room temperature or cold, straight from the jar; 2 cups (200 g) low-moisture whole-milk mozzarella, coarsely shredded (about 8 oz / 225 g before shredding is not needed; use 200 g shredded); 2 ounces (57 g) sliced pepperoni, about 24 slices; 1 teaspoon (1 g) dried Italian seasoning; red pepper flakes, to taste, for serving (optional)

From the MyKitchenBank Kitchen

Crisp-edged, chewy French bread topped with zesty pizza sauce, melty mozzarella and crackly pepperoni. Ready in about 25 minutes with no dough to make, it's a dependable weeknight dinner that everyone can customize.

Prep: 10 min
Cook: 15 min
Wait: 3 min
Total: 28 min
Makes: 2 loaf halves... 4 servings (4 pieces, each about 6 inches long)

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Ingredients

4 servings

1 loaf (280 g) soft French bread loaf, about 12 inches (30 cm) long, cut in half crosswise, then split each half horizontally into two pieces (4 pieces total)
1 tablespoon (15 ml) olive oil
½ teaspoon (1.5 g) garlic powder
¾ cup (185 g) pizza sauce, at room temperature or cold, straight from the jar
2 cups (200 g) low-moisture whole-milk mozzarella, coarsely shredded (about 8 oz / 225 g before shredding is not needed; use 200 g shredded)
2 ounces (57 g) sliced pepperoni, about 24 slices
1 teaspoon (1 g) dried Italian seasoning
red pepper flakes, to taste, for serving (optional)

Equipment (5)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper or aluminum foil
Serrated bread knife
Small spoon or offset spatula for spreading sauce
Pastry brush (optional)

Steps

Before you start

Position an oven rack in the center and preheat the oven to 400°F (200°C) before you begin.
Choose a soft-crusted French loaf about 12 inches (30 cm) long and 3 inches (7.5 cm) wide; very hard, crusty baguettes are difficult to bite through.
Grate your own mozzarella from a block if you can, since it melts more smoothly than pre-shredded cheese.
Toasting the bread first keeps the pizza from getting soggy, so don't skip step 2.

1
Preheat and prepOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper or foil.
- Use a serrated knife to cut the loaf in half crosswise, then slice each half horizontally so you have 4 pieces, each with a cut side facing up.
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Ready when: Oven reaches 400°F (200°C) and the bread pieces sit cut side up on the sheet.
Tip: Slice with a gentle sawing motion so you don't crush the soft crumb.
2
Toast the breadOven 400°F / 205°C
- Stir the olive oil and garlic powder together in a small bowl.
- Brush or spoon it evenly over the cut sides of the bread.
- Bake for 4 minutes at 400°F (200°C) to dry and lightly firm the surface.
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Ready when: Cut surfaces look dry and just barely golden at the edges.
Tip: Don't let the bread brown deeply now; it will bake again with the toppings.
3
Shred the cheese
- While the bread toasts, shred the mozzarella on the large holes of a box grater if it isn't already shredded.
- Measure out about 2 cups (200 g) and keep it nearby.
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Ready when: You have about 2 loosely packed cups of shreds.
Tip: Chill the cheese for 10 minutes first if it's soft; it will grate more easily.
4
Add the sauce
- Remove the pan from the oven.
- Spoon about 3 tablespoons (45 g) of pizza sauce onto each piece and spread it to within ½ inch (1.25 cm) of the edges, using the back of the spoon.
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Ready when: Each piece has a thin, even layer of sauce with a narrow bare border.
Tip: Too much sauce makes the center soggy, so keep the layer thin.
5
Top with cheese
- Sprinkle about ½ cup (50 g) of mozzarella over each piece, covering the sauce and reaching the edges so the cheese seals the border as it melts.
- Sprinkle ¼ teaspoon of Italian seasoning over each piece.
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Ready when: Sauce is fully covered by an even blanket of cheese.
6
Add pepperoni
- Arrange about 6 slices of pepperoni on each piece, slightly overlapping so every bite has some.
- Keep them off the very edges so they don't burn.
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Ready when: Each piece holds about 6 evenly spaced slices.
7
Bake the pizzasOven 400°F / 205°C
- Bake on the center rack at 400°F (200°C) for 10 to 12 minutes.
- Check at 10 minutes.
- If you'd like extra browning, switch the oven to broil for the last 1 minute and watch closely.
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Ready when: Cheese is fully melted, bubbling, and spotted golden brown; pepperoni edges are curled and sizzling; bread edges are crisp.
Tip: Broilers work fast, so stay by the oven if you use it.
8
Rest and serve
- Let the pizzas rest on the pan for 3 minutes so the molten cheese sets slightly.
- Cut each piece in half crosswise if desired and sprinkle with red pepper flakes, if using.
- Serve warm.
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Ready when: Cheese stops bubbling and the pizza slices cleanly.
Tip: Use a sharp knife and press down firmly for neat cuts.

Good to know

Tips

Use soft French bread rather than a crusty artisan baguette so the pizza is easy to bite.
Pre-toasting the bread is the key to a crisp base.
Keep the sauce thin and cheese to the edges for the best texture.
Blot pepperoni with a paper towel before topping if you want less grease.

Make ahead

"Assemble the pizzas through step 6 up to 4 hours ahead, cover loosely with plastic wrap, and refrigerate on the baking sheet. Add 2 to 3 minutes to the baking time since they start cold."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat in a 375°F (190°C) oven for 8 to 10 minutes (15 minutes from frozen) until hot and crisp; avoid the microwave, which makes the bread chewy."

Substitutions

pizza sauce → marinara sauce or tomato sauce mixed with a pinch of salt and sugar. Use the same amount; thick marinara works best.
sliced pepperoni → cooked Italian sausage crumbles, sliced mushrooms, or chopped bell pepper. Pre-cook any watery vegetables or raw sausage before topping.
low-moisture whole-milk mozzarella → provolone or a mozzarella-provolone blend. Shred it and use the same weight.
dried Italian seasoning → dried oregano. Use ¾ teaspoon total.