Easy Homemade French Bread Pizza Recipe
When we’re craving cheesy, crispy comfort without the wait, our go-to is always French Bread Pizza. I’m not kidding, we’ve made this recipe dozens of times for busy weeknights, quick lunches, or when unexpected guests show up. Every single time, people are amazed that it’s homemade — and honestly, it’s so much better than anything frozen or store-bought.
The beauty is that it’s fast, flexible, and packed with real flavors. Plus, the crispy outside and gooey inside of this Homemade French Bread Pizza just hit differently when you make it yourself.
If you love fresh baking projects, definitely check out our cozy No Knead Bread recipe — it’s another lifesaver in our kitchen.
What Is French Bread Pizza?
French Bread Pizza became a hit in the 1960s as a genius shortcut for homemade pizza nights. Instead of rolling dough from scratch, people started slicing open loaves of French bread, layering them with sauce and cheese, and baking them until bubbly.
Today, we still love it for the same reasons: it’s fast, customizable, and totally satisfying. Plus, making a DIY French Bread Pizza at home means we can pile on the toppings exactly how we like them without waiting for delivery.
Choosing the Right Bread
Bread matters more than you think when it comes to French Bread Pizza. We always use soft supermarket-style French or Italian bread — the kind that feels pillowy and slightly squishy when you press it.
Stay away from hard baguettes. They crack, shatter, and end up too tough to bite into once baked. Soft bread gives the perfect balance of crisp exterior and chewy interior.
And if you’re all about making amazing bread from scratch too, don’t miss our Homemade White Bread — it’s pure kitchen magic.
Making the Pizza Sauce
If you ask me, the sauce makes or breaks your Homemade French Bread Pizza Recipes. We don’t just dump jarred sauce on top. We simmer crushed tomatoes with butter, olive oil, fresh garlic, oregano, a pinch of red pepper flakes, and parsley until it thickens into a rich, slightly sweet, flavorful sauce.
The best part? It only takes about 15 minutes, but tastes like it simmered all day. Trust me, it’s worth it.
How to Layer for Best Results
Layering matters more than you think. Here’s exactly how we build our perfect French Bread Pizza:
First, brush garlic butter right onto the cut bread.
Then add a thin layer of mozzarella. Yes, before the sauce — it keeps the bread from getting soggy.
Spoon a good layer of sauce on next.
Finish with a generous heap of mozzarella over the sauce.
That cheesy barrier trick is a lifesaver and guarantees you won’t end up with soggy slices.
By the way, if you’re loving easy bread recipes, you should absolutely try our Cottage Cheese Flatbread too — it’s simple, delicious, and packed with protein.
Pre-Toasting the Bread
We always flatten and pre-toast our bread before adding toppings. It’s the secret weapon for preventing curl-ups and soggy middles.
Here’s the move: after cutting your bread open, place it cut-side up on a baking sheet. Press it lightly with another baking sheet, then give it a quick pre-toast in the oven.
This tiny extra step gives your French Roll Pizza that perfect crispy base that holds all the cheesy goodness without falling apart.
Final Touches
Once the pizzas come out of the oven, we go big on finishing touches. A sprinkle of Parmigiano-Reggiano, a drizzle of olive oil, and a handful of fresh herbs like parsley or basil take our DIY Frozen French Bread Pizza from great to unforgettable.
I’m serious — don’t skip these tiny toppings. They add brightness, richness, and that final layer of flavor that feels super gourmet with almost zero extra effort.
Full Recipe
Ingredients:
3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, finely minced
Pinch red pepper flakes
1/2 teaspoon dried oregano
1/4 cup minced fresh parsley or basil
Kosher salt, to taste
1 large loaf soft French or Italian bread
1 (14.5-ounce) can crushed tomatoes
8 ounces freshly grated whole milk mozzarella
2 ounces grated Parmigiano-Reggiano
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Step 2: Make the Garlic Butter
Melt the butter and half the olive oil together. Stir in garlic, oregano, red pepper flakes, and salt. Let it gently infuse while you prep the bread.
Step 3: Prepare and Flatten the Bread
Slice the bread horizontally. Set it on a baking sheet cut-side up. Place another baking sheet on top and press lightly to flatten.
Brush the cut surfaces generously with the garlic butter.
Step 4: Make the Sauce
Pour the crushed tomatoes into the remaining garlic butter. Simmer over medium heat until slightly thickened and fragrant.
Step 5: First Bake
Sprinkle a thin layer of mozzarella over the garlic-buttered bread. Bake until just melted, about 3–4 minutes.
Step 6: Assemble the Pizza
Spread a good layer of the homemade sauce over the melted cheese. Top with the remaining mozzarella.
Step 7: Final Bake
Bake again until the cheese is melted, bubbly, and starting to brown — about 6 to 8 minutes.
Step 8: Garnish and Serve
Remove from oven. Sprinkle with Parmigiano-Reggiano, drizzle with olive oil, and add fresh herbs.
Slice and serve warm for maximum deliciousness.
FAQs
Can I use different bread types?
Yes, but we recommend soft French or Italian loaves for best results. Crusty baguettes dry out too fast.
How should I store leftovers?
Wrap cooled slices in foil and store them in the fridge. Reheat in the oven at 350°F until warmed through.
Can I add toppings?
Of course. Think pepperoni, mushrooms, olives, or even peppers — How To Make Pizza With Bread is all about flexibility.
What tools do I need?
Nothing fancy — just a baking sheet, pastry brush, saucepan, and a good cheese grater.
Recipe Pro-Tips
Always use freshly grated mozzarella for better melt and flavor.
Flatten and toast the bread first to avoid soggy slices.
Don’t overload your bread — too much sauce or toppings can make it messy.
For another easy baking project, try our super fluffy Condensed Milk Bread — it’s one of our favorite weekend treats.
Nutrition Breakdown
Each serving of French Bread Pizza clocks in around 320 calories, with about 15 grams of fat, 12 grams of protein, and 28 grams of carbs. It’s rich enough to satisfy but still easy enough to fit into a balanced meal.
Homemade French Bread Pizza
Ingredients
- 3 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil divided
- 4 cloves garlic finely minced
- Pinch red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 cup minced fresh parsley or basil
- Kosher salt to taste
- 1 large loaf soft French or Italian bread
- 1 14.5-ounce can crushed tomatoes
- 8 ounces freshly grated whole milk mozzarella
- 2 ounces grated Parmigiano-Reggiano
Instructions
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Make Garlic Butter:
- Melt butter with 2 tablespoons olive oil. Stir in garlic, oregano, red pepper flakes, and a pinch of salt. Let gently infuse.
Prepare Bread:
- Cut the loaf horizontally. Set cut-side up on a baking sheet, cover with another baking sheet, and gently press to flatten. Brush with garlic butter.
Make Sauce:
- Add crushed tomatoes to the remaining garlic butter. Simmer over medium heat until thickened.
First Bake:
- Sprinkle a thin layer of mozzarella over the bread. Bake for 3–4 minutes until cheese melts lightly.
Assemble Pizza:
- Spread thickened sauce over the melted cheese. Top with remaining mozzarella.
Final Bake:
- Return to the oven and bake until the cheese is melted, bubbly, and starting to brown, about 6–8 minutes.
Garnish and Serve:
- Finish with Parmigiano-Reggiano, a drizzle of olive oil, and fresh parsley or basil. Slice and serve hot.
We’d love it if you tried this easy French Bread Pizza and shared your results. Leave us a review or snap a pic — it totally makes our day to see your kitchen wins.
Make sure you save this recipe because once you try it, you’ll want to make it again and again. It’s the easiest way to enjoy French Toast Pizza Easy Recipes right from your own oven.
And if you’re wondering How To Make Pizza Bread even more awesome, just bookmark this one — it’s a keeper.
