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On those crazy weeknights when you’re craving pizza but can’t be bothered with dough, French Bread Pizza from the oven really saves the day. It’s all about that rich garlic butter slathered on the bread for a crunchy, herby bite. You get to top it with whatever you’re hungry for, so it works for everyone at the table—even as a fun snack way past dinner.
The very first batch I whipped up nearly vanished because my husband couldn’t stop snacking—they disappeared before I even set the pan out. Now, it’s all the kids ask for on Fridays.
Tasty Ingredients
- Pepperoni slices: Keep a pack of pre-cut pepperoni in your freezer so you’re always ready, or mix it up with any toppings you like
- Shredded mozzarella cheese: Block mozzarella works best—grate it yourself for that melt and stretch we all love
- Pizza sauce: Any jarred pizza sauce you love will work, but Rao’s is a fun splurge—just peek at the label for tomatoes first on the list
- Grated Parmesan cheese: Go for a chunk so you can grate it fresh at home—the nutty flavor and golden spots can’t be beat
- Salt: A small pinch wakes up all the flavors
- Dried oregano: If your oregano still smells amazing, it’ll bring those classic pizza shop flavors
- Fresh garlic: Please use cloves you smash or mince yourself—the flavor is so much better than pre-chopped!
- Butter: For the best spread, real unsalted butter mixed with your olive oil gives you control on saltiness
- Olive oil: Extra virgin works magic here for both flavor and crisp edges
- French bread loaf: One loaf (about a pound) should be light and airy—soaks up all that garlic butter and crisps up lovely
Irresistible Steps
- Slice and Serve:
- Take your fresh-from-the-oven pizzas, cut them into slices—big or small, up to you. Dig in while everything's hot and the cheese pulls look incredible.
- Bake and Brown:
- Pop the topped bread back in your oven. Let it bake around ten to thirteen minutes till it’s gooey and edges are super brown and crispy. If you want it extra toasty, slide it under your broiler for a minute—just watch close so nothing burns!
- Add Toppings:
- Spread a thick layer of pizza sauce over the just-baked bread, sprinkle mozzarella, and arrange pepperoni or whatever toppings you’ve got.
- Prebake the Bread:
- Set the bread slices (garlic side up) on a big, light pan. Bake at 425 F for about six or seven minutes. This sets the buttery cheese layer and gives you that base crunch.
- Brush and Cheese:
- Use a brush or spoon to slather garlic butter mix on all the cut sides and edges. Shower with shredded Parmesan so your toppings don’t make the bread soggy.
- Make the Garlic Herb Spread:
- Warm olive oil and butter together in a small pot with minced garlic, oregano, and salt. Stir the whole time so the butter melts and your kitchen smells amazing—just two minutes or so—don’t let it brown. Pull off the heat right away.
- Slice the Bread:
- Grab your loaf and slice lengthwise in half, then across, so you get four big, long pieces—one for every hungry person.
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The corner piece with those cheesy, crackly edges where the garlic butter gets all golden is what I always go for. My kids are sneaky and grab those before anyone else’s even sitting down—honestly, I can’t blame them.
Keeping It Fresh
Let leftovers cool totally—that keeps things from getting soggy in the fridge. Wrap slices tight in foil or airtight bags and they’ll stay good for two days chilled. Need to store longer? Freeze the pieces on their own. To warm them up, set the cold slices right on a baking pan and bake at 350 F for five to eight minutes—they’ll be crispy and bubbly again.
Swap Options
If you’ve got provolone or Monterey Jack, use those instead of mozzarella—they melt like a dream too. Gluten free bread works great for anyone avoiding gluten. Skipping meat? Crown your pizza with veggies—mushrooms, peppers, or olives all work. No garlic? Try chives or green onions—they’re milder but still tasty.
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How to Serve
Toss together a crisp green salad with a splash of olive oil and vinegar, or roast up some veggies and serve alongside for a chill meal. You really can’t go wrong with little cups of ranch, marinara, or pesto for dipping, either. Or make mini versions—it’s a huge hit on game nights or at parties.
Fun Backstory
French Bread Pizza took off in the US during the seventies as a clever shortcut to pizza without the whole dough-making hassle. Lots of us grew up on the frozen store version, but home-baked is honestly just as fast, and it’s so much tastier plus crispier too.
Frequently Asked Questions
- → Which bread gives that crunch?
Pillowy French loaves about 20 inches long will stay crunchy. Skip heavy or tough bread so you don’t bite into cardboard.
- → Got tips for keeping it crisp?
Brush on that garlic butter and bake briefly before you add the sauce or cheese. Your bread stays toasty, not mushy.
- → Can I swap in other cheeses?
Absolutely. Try provolone, Parmesan, or any cheese you like that melts well. Mozzarella is just the start.
- → Sauce recommendations?
Both cheap and fancy jarred sauces work fine—Rao's gives deep flavor, but a basic Ragu totally does the trick if you want to save money.
- → How do I store and reheat leftovers?
Let your pizza cool, wrap it tight, and pop it in the fridge for up to two days. Heat it at 350°F for 5–8 minutes to make it crisp again.
- → What toppings can I toss on?
Load up with anything—cooked sausage, mushrooms, peppers, olives, or your favorite meats. Just skip anything too wet, and you’re golden.