15 Minute French Bread Pizza

Need more pizza inspiration? Try my Sicilian pizza, cast iron pizza, or crustless pizza next. When my family craves pizza but I can’t be bothered to make my homemade 2 ingredient pizza dough, I turn to French bread pizzas. Don’t let the convenience fool you–these pizzas do NOT feel like a compromise. The thick-cut French bread packs tons of flavor and holds onto an unholy amount of toppings. It’s just made in a fraction of the time as regular pizza.

Why I love this recipe

The easiest homemade pizza. You slice the bread, add the fillings, and pop it in the oven. How much simpler could it get? Fun to customize. Like any good pizza recipe, you can add your favorite toppings and everyone can customize their individual pizzas. Soft and hearty bread. French bread is known for its height and fluffy texture. When used as a pizza crust, it makes for a soft yet crisp pizza that’s never soggy. Works for one, two, or ten people. When it’s just me, I’ll make a half pizza, but when I have a hungry crew, I make a double batch and cut the slices smaller to make an appetizer.

Ingredients needed

French bread. Similar to a baguette but larger and rounder. I can find a loaf of French bread in the bakery aisle of my local grocery store, but if you can’t find it, use any soft, round bread loaf. Unsalted butter. Melted. Olive oil also works. Garlic. To be mixed with the butter to make garlic butter. Tomato sauce. My easy Pomodoro sauce is perfect for this baguette pizza. Otherwise, use your favorite bottle of store-bought marinara sauce or homemade pizza sauce. Mozzarella cheese. Shred the mozzarella yourself since pre-shredded cheese has anti-caking agents that prevent it from melting properly. Toppings. I used mini pepperoni slices, freshly grated parmesan cheese, and crushed red pepper flakes.

How to make French bread pizza

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat oven to 200C/400F and line a large baking sheet with parchment paper.

Arman’s recipe tips

Opt for day-old bread. I tested freshly baked bread and day-old bread, and I found the older bread had a sturdier crust that kept the toppings from spilling over. Always toast the bread twice. Lightly toasting the bread in the oven prevents it from becoming soggy when you add the toppings and do the second bake. Don’t have fresh garlic? I’ll let you in on a little secret: I use garlic powder instead of fresh garlic all the time, and it works!

Storage instructions

To store: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Follow the recipe to a tee, or put your own spin on it with any of these toppings:

Sauce. Alfredo sauce, garlic sauce, buffalo sauce, BBQ sauce, ranch dressing, or Caesar dressing. Meat. Diced BBQ chicken, crumbled Italian sausage, prosciutto, bacon, sautéed ground beef, leftover steak slices, or diced ham. Cheese. Cheddar, provolone, gouda, ricotta, pepper jack, or fontina. Vegetables. Red peppers, spinach, tomatoes, black olives, red onions, mushrooms, artichokes, or jalapenos. Extras. Fresh basil, sun-dried tomato pesto, hot honey sauce, arugula, or dried Italian seasonings.

To freeze: Let the pizza cool completely, wrap them in aluminum foil, store them in a freezer-safe container, and freeze them for up to three months. Reheating: Reheat in an oven or toaster oven until warm. I don’t recommend microwaving this pizza as it makes the bread too chewy.