This FAST and EASY pizza recipe incorporates a French bread crust. This handy shortcut saves you time on busy weeknights to make home-baked pizza a reality. Pizza is always a family FAVORITE and this thick and chewy variety will be a big hit!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Pizza
Cuisine: Italian
Keyword: french bread pepperoni pizza, french bread pizza cook time, homemade french bread pizza, how to make french bread pizza, how to make french bread pizza not soggy, oven baked french bread pizza
Servings: 6
Calories: 501kcal
Author: Averie Sunshine
Ingredients
1-poundloaf French breadI recommend store bought from your grocer's bakery
¼cupsalted buttersoftened
1teaspoonfresh basilminced
1teaspoonfresh parsleyminced
½teaspoongarlic powder
1cuppizza saucemarinara sauce may be substituted
2cupspizza cheeseusually a mixture of mozzarella, pecorino-romano, etc.
1teaspoondried oregano
½teaspoonred pepper flakes
Pepperoni slicesfor topping
Fresh basil leavesoptional for garnishing
Instructions
Preheat the oven to 425F.
Slice the French bread in half lengthwise top to bottom and place on a large baking sheet; set aside.
In a small bowl, mix together the softened butter, basil, parsley, and garlic powder until fully combined and use a rubber spatula to gently spread it over the top of the cut sides of bread.
Top each half of the bread evenly with pizza sauce* and then sprinkle the cheese evenly.
Sprinkle the oregano and red pepper flakes over the top of the cheese.
Top with pepperoni and bake for 12 to 25 minutes, or until the cheese has melted and is as golden browned as desired, and the bread is slightly crusty to the touch* (See Notes for tips for a crispier crust).
Optionally garnish with fresh basil leaves, slice, and serve. Pizza is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Notes
*If you prefer a crispier crust, you can bake the bread for 5 minutes after the herb butter has been put on it.Pull it out of the oven, add the rest of your toppings, and bake for 15 minutes.