0 from 12 votes
French Bread Pizza Recipe
This oven-baked French Bread Pizza recipe is easy to make with your favorite toppings! It has a secret buttery garlic herb spread and stays perfectly crispy and crunchy.
Prep Time
15 mins
Cook Time
15 mins
Total Time
28 mins
Servings: 4 Pizzas
Calories: 775 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 loaf French bread about 1lb, 20-21 inches long
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves fresh garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 1/3 cup grated Parmesan cheese
- 1 ½ cups Pizza Sauce
- 2 ½ cups shredded Mozzarella cheese see notes
- 25 pepperoni slices or toppings of choice
Instructions
- Preheat oven to 425° F.
- Cut the loaf of bread in half lengthwise, then cut each slice in half. Place on top of a large, light-colored baking sheet.
- Add the olive oil to a small saucepan over medium heat. Add the butter, garlic, oregano, and salt and heat through for 2-3 minutes, stirring continuously. Decrease heat slightly if needed. Remove from heat.
- Use a pastry brush to brush the top of each slice with the olive oil/butter mixture (be sure to get the edges), and sprinkle evenly with Parmesan cheese.
- Transfer to the oven and bake for 6-7 minutes.
- Remove from the oven and top with sauce, mozzarella cheese, and pepperoni or topping(s) of choice. Return to the oven and bake for 10-13 minutes, until the cheese is melted and the edges are brown and crisp. If desired, broil at 450° F for 1 minute or so to brown the top a little more, watch it closely during this time.
- Slice and serve warm!
Cup of Yum
Notes
- Pro Tips
- Storage
- Nutritional information is an estimate and is per pizza. This recipe makes 4 pizzas (each pizza is quite large, about 10-inches long).
- Bread: Choose a large, light and airy loaf that's nice and round vs. a crusty loaf. (See visual above.)
- Mozzarella: Use low moisture, whole milk mozzarella for this recipe. (Don't use fresh.) Shred it from a block vs. using packaged shredded cheese so that it melts well. I use Galbani or Dragone.
- Pepperoni: I keep packaged/sliced pepperoni in my freezer so that it stays good for a long time and I always have it on hand! You can take the slices out of the freezer when you start preparing your pizza.
- Sauce: You can't go wrong with Rao's Pizza Sauce, however Ragu is much cheaper and honestly, I love it.
- Let leftovers cool completely and wrap in foil or an airtight freezer bag. Refrigerate for up to 2 days.
- To reheat, bake on a baking sheet at 350° for 5-8 minutes, until the cheese is warm and melty again.
Nutrition Information
Calories
775kcal
(39%)
Carbohydrates
61g
(20%)
Protein
33g
(66%)
Fat
46g
(71%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
2033mg
(85%)
Potassium
511mg
(15%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1214IU
(24%)
Vitamin C
7mg
(8%)
Calcium
509mg
(51%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Pizzas
Amount Per Serving
Calories 775
% Daily Value*
| Calories | 775kcal | 39% |
| Carbohydrates | 61g | 20% |
| Protein | 33g | 66% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 2033mg | 85% |
| Potassium | 511mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 509mg | 51% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.