French Bread Pizza
Make this easy French bread pizza for a quick, satisfying meal! The secret to avoiding a soggy French bread pizza starts with a simple layer of garlic butter.
Equipment
- baking sheet
- Small bowl
Ingredients
Ingredients
- 1 loaf French bread
- ¼ cup salted butter softened
- 1 clove garlic minced, or ½ teaspoon garlic powder
- 1 ½ cups pizza sauce
- ½ tsp dried oregano
- 2 cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- toppings as desired (pepperoni, smoked beef bacon, smoked turkey bacon, sausage, mushrooms, peppers, pineapple, etc.)
Instructions
Instructions
- Preheat oven to 450°F. Preheating to a high temperature like 450°F is critical. This intense heat helps evaporate any excess moisture quickly, leading to a crispier crust. This temperature also ensures the toppings cook through evenly and quickly, preventing the bread from becoming soggy while you wait.
- Cut the loaf of bread in half lengthwise.
- Combine butter and garlic in a small bowl. Spread over the bread. Place on a baking sheet, cut side up, and bake 5 minutes or until lightly browned and crisp on top.
- Remove from the oven and spread pizza sauce on the top. Sprinkle with oregano.
- Top with cheeses and toppings as desired. Bake 12-15 minutes or until browned and bubbly. Broil for 1-2 minutes if desired.
- Cool 5 minutes before slicing. The final bake time will vary depending on the toppings and your oven.
Notes
Tips for the Crispiest French Bread Pizza:
* Use a high-quality French bread loaf. After many trials, I've found that a denser loaf holds up better to the toppings and moisture. I look for a loaf with a firm crust and a tight crumb structure.
* Don't overload the toppings. It's tempting to pile on the toppings, but too many can weigh down the bread and prevent it from crisping. I aim for a balance of flavors without overwhelming the base.
* Consider using a pizza stone for even crispier results. I preheat my pizza stone along with the oven. This creates an intensely hot surface that helps the bottom crust crisp up beautifully.
* Make sure the garlic butter is spread evenly. An even layer of garlic butter ensures consistent browning and moisture protection across the entire surface of the bread. I use a pastry brush to distribute it thinly and uniformly.
* Sauté mushrooms before adding them to avoid excess moisture. Raw mushrooms release a lot of water during baking, which can lead to a soggy pizza. I sauté them in a dry pan until they've released their moisture and slightly browned. Taking this extra step will ensure your French bread pizza has a crisp texture.
Nutrition
Calories: 607kcalCarbohydrates: 63gProtein: 28gFat: 28gSodium: 1547mgFiber: 4gSugar: 7g
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