Quick and easy French bread pizza celebrates the simple, nostalgic school-lunch favorite with a fresh, homemade twist.
Many of us discovered our love of pizza in elementary school when cafeterias served it regularly. For me, Friday French bread pizza—cheesy, saucy, and perfectly crunchy—was the highlight of the week.
As teens and adults, frozen varieties become convenient, but you can reproduce the same comforting flavors at home in minutes. This recipe uses a store-bought soft loaf—French or Italian bread works beautifully—or any soft bakery loaf you prefer.
This version is intentionally simple: about 5 minutes of prep and under 5 minutes to finish under the broiler. The broiler gives the bread a toasty edge and quick, bubbly cheese—perfect for weeknight dinners or a fast snack.
Use the oven’s broiler to get hot, bubbly, saucy French bread pizzas ready in minutes.
Ingredients and Components
Start with 1 pound (16 oz) of a soft loaf: French bread, Italian bread, or a similar bakery loaf. From there, pick the sauce, cheeses, and toppings you like.
Sauce options: tomato pizza sauce or marinara, basil pesto, or sun-dried tomato pesto.
Toppings:
- Cheeses: fresh mozzarella, shredded mozzarella, fontina, Swiss, pepper jack
- Protein: pepperoni, ham, turkey, crumbled sausage, grilled chicken
- Vegetables: tomato, mushroom, bell pepper, olives, zucchini, onion
Herb garnishes: fresh basil, thyme, or oregano.
How to Assemble
Assemble the pizzas in a few quick steps:
- Position an oven rack about 6 inches from the broiler and preheat the broiler.
- Slice the loaf into quarters by cutting it crosswise and then lengthwise so you have four pieces. Arrange cut-side up on a baking sheet and toast under the broiler for 30–45 seconds until lightly golden.
- Remove the toasted bread. Spread about 2 tablespoons of pizza sauce on each piece.
- Add roughly 1 oz shredded mozzarella per piece, top with sliced tomatoes and pepperoni, then crumble fresh mozzarella over the top and finish with a little more shredded mozzarella.
Pre-toasting the bread gives structure and crunch so you can pick up the slices without falling apart. Using fresh mozzarella creates those delightful pockets of gooey, melty cheese that elevate a basic French bread pizza.
Return the baking sheet to the broiler and heat 45–60 seconds per side, or rotate the pan and broil another 45–60 seconds, until the cheese melts and just begins to brown. Finish with crushed red pepper flakes if you like heat, and garnish with fresh basil. Serve immediately.
It’s a quick upgrade from frozen French bread pizzas and tastes far fresher.
While I enjoy more sophisticated pies like ricotta-and-vegetable or fig-and-prosciutto creations, pepperoni French bread pizza will always feel like that first, comforting love.
More Easy Pizza Recipes
- Summer Vegetable Pizza
- Homemade Bagel Bites
- Two Ingredient Pizza Dough
French Bread Pizza
Equipment
- oven broiler
Ingredients
- 16 oz (1 pound) soft loaf French bread or Italian bread
- 1/2 cup pizza sauce
- 1 medium tomato, thinly sliced
- 4 oz shredded mozzarella
- 3 oz fresh mozzarella, crumbled
- 2 oz pepperoni slices
- Crushed red pepper flakes, to top (optional)
- Fresh basil, to garnish
Instructions
- Position the oven rack about 6 inches from the broiler and set the oven to broil.
- Slice the loaf into four pieces (cut crosswise and lengthwise). Arrange cut-side up on a baking sheet and broil 30–45 seconds until lightly toasted.
- Remove from the oven. Spread about 2 tablespoons of sauce on each piece. Sprinkle shredded mozzarella, add sliced tomatoes and pepperoni, crumble fresh mozzarella over the top, and finish with remaining shredded mozzarella.
- Return to the broiler and heat 45–60 seconds, rotate the pan, and broil another 45–60 seconds until the cheese melts and begins to brown. Season with crushed red pepper flakes if desired, garnish with fresh basil, and serve immediately.
Notes
- Keep a close eye while broiling—the broiler is very hot and can brown quickly.
- Use a store-bought tomato or pizza sauce for convenience if you prefer.
All images and text ©The Little Epicurean
Nutrition
Nutrition information is an approximation.
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