french bread pizza

Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.

The Best French Bread Pizza Recipe

butter

olive oil, divided

garlic, finely minced

red pepper flakes

oregano

parsley

Kosher salt

(14.5 ounce) can crushed tomatoes

mozzarella cheese

Parmigiano-reggiano

Adjust oven rack to upper position and preheat oven to 425°F. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.

Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.

Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.

While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.

Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.

The easiest way to make pizza at home, and it&#039;s ready in no time! Made with soft yet hearty French bread, robust, garlicky and herby pizza sauce, two types of rich cheese and all your favorite toppings! 

French Bread Pizza

(14 oz) loaf French bread ((about 17-inches long, 4-inches wide*))

olive oil

parmesan cheese

Desired toppings ((see notes for ideas))

Move oven rack up one level and preheat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil for easier clean up if desired.

Cut french bread in half evenly through the length, to create two long portions. Cut each portion in half (creating four pieces total) and place them on baking sheet.

Brush both sides with olive oil. Turn upright and bake in preheated oven 4 minutes.

Spread pizza sauce over each piece, sprinkle evenly with mozzarella and parmesan cheeses, then finish with desired toppings.

Bake in preheated oven until cheese is fully melted, about 10- 13 minutes. If you&#039;d like it more browned then broil during the last 1 minute or so (keep a close eye on it!).

Serve warm.

Julia Child&#039;s French Bread is the ultimate in crusty artist bread. A wonderful loaf, simplified to the essentials to get it done with less fuss. While speed was not a goal, it was a total of 5 hours from the start to the cooling rack.

Julia Child's French Bread - Simplified

flour

salt

water (at 105 degree)

pack yeast

water

Preheat stand mixer bowl with warm water. Dry bowl and add 3 1/2 cups AP flour and 2 1/4 teaspoon salt. Mix well.

Combine 1 1/2 cup 105° water with yeast and mix well. Wait for the yeast to &quot;proof.&quot; Those bubbles prove your yeast is good.

Add yeast mixture to the mixer and uses one additional tablespoon of water to rinse the measuring cup and add that water to the mixer.  With the dough hook, mix on &quot;2&quot;. Continue to mix until a ball forms. Be sure to scrape the sides and bottom. The dough should pull away from the sides and have about 2 inches sticking in the bottom. Add flour 1 tablespoons at a time if needed, Time: about 2 minutes.

Stop the mixer and allow the dough to rest for 2 minutes, then restart kneading on 2. At 5 minutes into kneading, stop the mixer and check for &quot;spring&quot; by pressing your finger on the dough. It is done when this springs back. Keep checking every 2 minutes of kneading. It will usually take 5-7 minutes total.

While the dough is kneading, measure 10 1/2 cups very warm water into the large bowl with straight sides. Mark the top of the water for reference and pour out the water, dry bowl, and spray lightly with Pam or oil or butter.

Place on a floured surface and hand knead for 2 minutes. Place dough in the bowl. Cover with plastic and towel. Place in a warm spot until raise to your mark. About 2-3 hours.

With a rubber spatula sprayed with Pam, turn dough onto a lightly floured surface. If the dough seems very wet, then sprinkle with a tablespoon of flour. Press to somewhat flatten and form an about 12-inch square. Fold lower-left corner to the upper right.

Lower right to the upper left. Fold on itself several more folds. Then form into a rounded ball with the folds underneath and the top rounded like a cushion. Re-spray the large mixing bowl with Pam and place dough in and cover again with plastic wrap and towel. Place in a warm spot to rise to about triple in size. About 1 hour.

Turn dough onto a lightly floured surface again. Flatten slightly and gently into a round. Start turning edges underneath, forming a rounded ball stretching the &quot;skin&quot; to form a firmer ball of dough but not deflating the rise completely.

Place a square of parchment paper on a large wooden peel or a cookie sheet with no edge. Place dough in center and cover (I used the bowl I used for raising after you spray it again with Pam to prevent any sticking if it happens to touch the dough). Allow to rise until approximately triple in size again.

Preheat oven to 450° (not convection) with a baking stone on the middle rack and pan for water on the bottom rack for at least 30 minutes.

Score top of dough about 1/4 inch deep with three cuts. Brush top liberally with water. Transfer on parchment paper to the baking stone.

At 3, 6, and 9 minutes, brush dough liberally with water. Add 1 more cup of water to the pan at 6 minutes.  Continue to bake until the top is browned and internal temp 200°-205°. About 25-30 minutes in total.

Remove from oven and cool on a rack for 2 hours before cutting.

This pizza recipe from Delish.com just proves that even pizza is better cooked over an open flame.

Grilled Pizza Bread

loaf,

pizza sauce

c. mozzarella

pepperoni

c. black olives

red onion,

Green Bell Pepper, chopped

https://streaming.hearstdigitalstudios.com/b64077a6-6f79-4199-9f28-fee9133d42c6/video_rover_16x9_1080p_hd_1560463064_22371.mp4

Just because your camping, doesn't mean you can't have pizza.

The Best Way To Cook Pizza Bread Over A Campfire

Delicious quick and easy French bread pizza is perfect for that quick evening meal or a party. And at only 20 minutes, it&#039;s faster than a speeding pizza dude. 

Quick French Bread Pizza

French bread (9 inch for two servings)

choice.

Preheat oven to 375° convection or 400° conventional.

Slice a loaf of French bread horizontally. I used a 9-inch baguette, but any length should be fine. A sub bun would work ok also. But the quality of the bread will determine the final taste.

Prep toppings. I browned 1/2 pound of Italian sausage and cut some pepperoni in half.

Top with sauce. It took about 1/2 cup for two halves. Add toppings. Add mozzarella cheese.

Bake on middle rack until nicely browned. About 10 minutes.

These super easy Spinach Mushroom French Bread Pizzas combine homemade garlic bread with a cheesy spinach mushroom topping.

Spinach Mushroom French Bread Pizzas

mushrooms (2.79)

olive oil (0.16)

garlic, minced (0.08)

salt (0.01)

tsp black pepper (0.01)

frozen spinach (1.00)

Tbsp butter, room temperature (0.20)

olive oil (0.32)

garlic, minced (0.16)

garlic powder (0.10)

bread

cheese* (1.25)

red pepper (0.02)

Preheat the oven to 350ºF. Slice the mushrooms, then add them to a skillet with 1 Tbsp olive oil, 1 clove minced garlic, ⅛ tsp salt, and ⅛ tsp pepper. Sauté the mushrooms over medium heat until they have softened and all of the water has evaporated out of the skillet.

Add the frozen spinach to the skillet with the mushrooms and continue to sauté until the spinach is heated through and most of the moisture has evaporated (there should be no water pooling in the skillet). Transfer the mushrooms and spinach to a bowl to cool.

To make the garlic butter, combine the butter, olive oil, minced garlic, garlic powder, and salt in a small bowl. Stir well to create a soft garlic butter mixture.

Cut a loaf of French bread in half length-wise, then slice each half-open. Place the pieces of bread on a parchment-lined baking sheet, cut sides up. Spread the garlic butter mixture over the surface of each piece of bread.

Add half of the shredded cheese, the remaining ⅛ tsp cracked black pepper, and crushed red pepper to the bowl with the slightly cooled spinach and mushrooms. Stir to combine.

Divide the spinach mushroom mixture between the four pieces of bread and spread it over the surface of the bread. Top with the remaining cheese.

Bake the pizzas in the preheated 350ºF oven for about 15 minutes, or until the cheese is melted and slightly browned on top. Enjoy hot.

BBQ Chicken French Bread Pizza is a great recipe for a busy day or game day gathering. It has tons of flavor and is ready in no time at all. Kids love it, adults love it, big kids love it, everyone loves it!

BBQ Chicken French Bread Pizza

butter (softened)

garlic salt

BBQ sauce

chicken

cheddar cheese

red onion (thinly sliced)

cilantro

Preheat the oven to 350˚F.

Slice the french bread in half. Butter each half of the bread and then sprinkle on the garlic salt. Bake for 5-8 minutes or until the top is toasty and the edges are golden brown.

Spread the BBQ sauce on each side of the bread. Top each half with 1/4 of the cheese, then the chicken then sprinkle on the rest of the cheese. Add the sliced red onion over the top.

Bake for 12-15 minutes, or until the cheese is melted and the toppings are heated through. Top with freshly chopped cilantro and serve immediately.

French bread pizza is a simple 4 ingredient meal that is always a hit. Crusty French bread, tangy marinara, melty cheese, &amp; savory pepperoni!

spaghetti sauce (about ½ a standard jar)

mozzarella cheese (about 2 cups)

Slice French loaf in half first lengthwise and then widthwise. This should give you four “pizza” bases.

Spread sauce evenly on each slice, then cheese, then top with pepperoni (or other desired toppings).

Place on a baking sheet (ideally parchment or silpat lined for easy cleanup) and bake at 425F for 10 - 15 minutes until bread is toasty, cheese is bubbly, and pepperoni is starting to crisp on the edges.

https://www.youtube.com/watch?v=aLFOwYm0xYo

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FRENCH BREAD PIZZA

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Top 8 french bread pizza recipes from across the web

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Top Tags

The Best French Bread Pizza Recipe

French Bread Pizza

Julia Child's French Bread - Simpli...

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BBQ Chicken French Bread Pizza

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The most viewed french bread pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine