French Bread Pizza 3 Ways

Say hello to your new favorite weeknight pie. We’re doing away with the notion that French bread pizza belongs solely in school cafeterias, or the freezer aisle of the grocery store. In fact, it couldn’t be easier to make at home—and we bet everyone in the family will go crazy for a slice. We elevated the dish by brushing the bread with a garlicky butter mixture, so you pretty much get garlic bread AND pizza in every bite. Then, we spread each slice with a homemade no-cook tomato sauce, and finish with plenty of cheese on top. The best part? Everyone can choose their toppings, whether they go for three cheese, pepperoni, or a classic margherita with basil.

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  • Serves 6-8
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Say hello to your new favorite weeknight pie. We’re doing away with the notion that French bread pizza belongs solely in school cafeterias, or the freezer aisle of the grocery store. In fact, it couldn’t be easier to make at home—and we bet everyone in the family will go crazy for a slice. We elevated the dish by brushing the bread with a garlicky butter mixture, so you pretty much get garlic bread AND pizza in every bite. Then, we spread each slice with a homemade no-cook tomato sauce, and finish with plenty of cheese on top. The best part? Everyone can choose their toppings, whether they go for three cheese, pepperoni, or a classic margherita with basil.

Ingredients

  1. Check 1 pound loaf soft French or Italian bread, split in thirds lengthwise
  2. Check 8 tablespoons (1 stick) unsalted butter
  3. Check 4 cloves garlic, finely chopped
  4. Check 3 tablespoons chopped fresh flat-leaf parsley leaves
  5. Check ¾ teaspoon dried oregano
  6. Check teaspoons teaspoons kosher salt, divided
  7. Check 1 28-oz. can diced tomatoes, drained
  8. Check 2 tablespoons extra virgin olive oil
  9. Check ½ teaspoon crushed red pepper flakes (optional)
  10. Check Freshly ground black pepper, to taste
  11. Check 12 ounces mozzarella cheese, grated
  12. Check 3 ounces Parmesan, grated

Directions

  1. Heat oven to 425°F. Place bread cut side up on a lightly oiled baking sheet.
  2. Melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes; let cool slightly. Add the parsley, oregano, and ½ teaspoon salt. Brush the butter mixture onto the bread. Bake until the edges of the bread are crisp, 6-7 minutes. Remove from the oven.
  3. Meanwhile, combine the tomatoes, olive oil, red pepper flakes, several grinds black pepper and remaining ¾ teaspoon salt in a blender or food processor and pulse until smooth.
  4. Spread tomato sauce on the toasted bread. Top with mozzarella and Parmesan. Broil on high until the cheese is golden brown and bubbly, 6-7 minutes.

 

For three cheese: Add 1 oz. Asiago per third before baking
For pepperoni: Add ⅓ cup chopped pepperoni per third before baking
For margherita: Add fresh basil after baking