Garlic French Bread Pizza

Ingredients

• 1 loafFrench bread (or Italian loaf)
• 113 g (½ cup)salted butter, softened
• 10 ml (2 teaspoons)garlic powder
• 2.5 ml (½ teaspoon)dried oregano
• 25 g (¼ cup)grated Parmesan cheese
• 360–480 ml (1½–2 cups)pizza sauce
• 225 g (2 cups)shredded mozzarella cheese
• 113 g (4 ounces)pepperoni slices (or toppings as desired)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 232°C (450°F).

2. 2

   Split the bread

   With a serrated knife, cut the loaf in half lengthways. Set both halves cut-side up on a large baking sheet.

3. 3

   Mix the butter

   In a bowl, use a fork to combine the softened 113 g butter, 10 ml garlic powder and 2.5 ml dried oregano until smooth.

4. 4

   Add Parmesan

   Spread the butter mixture evenly over the cut sides of the bread, then scatter over 25 g grated Parmesan.

5. 5

   Bake the bread

   Bake for 5 minutes, until the surface is lightly browned.

6. 6

   Spread the sauce

   Take the bread out of the oven and spread 360–480 ml pizza sauce evenly over the two halves.

7. 7

   Add the toppings

   Cover with 225 g shredded mozzarella, then add 113 g pepperoni slices or other toppings as desired.

8. 8

   Bake until bubbly

   Return the bread to the oven for 10–12 minutes, until the cheese has melted, bubbled and browned lightly.

9. 9

   Slice and serve

   Leave the pizza to cool slightly, then cut it into pieces and serve warm.

What is French bread pizza?

French bread pizza is a casual American take on pizza, using a split loaf in place of a dough base. It makes a sturdy, shareable canvas for sauce, cheese and toppings.

Here, garlic, oregano and Parmesan go onto the bread before the sauce and mozzarella. That first bake toasts the buttered surface before the wetter toppings are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 673 calories, 20g protein, 30g carbs, 53g fat.

The bread and pizza sauce provide most of the carbohydrates, while butter and mozzarella contribute much of the fat. Pepperoni, mozzarella and Parmesan supply protein, with additional fat from the butter and pepperoni. Pair a portion with salad or vegetables for a more balanced plate.

Why butter the bread first?

Garlic butter: softened butter is easy to spread over the cut sides, and the garlic powder and oregano season the bread throughout.

Parmesan: added before the first bake, it sits directly against the buttered surface. Keep the layer even so the bread toasts consistently.

Getting the texture right

First bake: look for light browning after 5 minutes; the bread should be toasted at the surface but not deeply browned.

Final bake: the pizza is ready when the mozzarella is melted and bubbly with a little colour. Let it cool briefly before slicing so the toppings settle slightly.

Choosing the sauce and toppings

Sauce: the recipe allows 360–480 ml for both halves. Use the amount that suits your preferred topping-to-bread balance, spreading it evenly.

Toppings: pepperoni gives the stated version its savoury finish, while the recipe also allows other toppings. Avoid piling them on too thickly if you want the cheese to heat through evenly.

Timing and serving

The loaf is baked in two stages: 5 minutes with the garlic butter and Parmesan, then 10–12 minutes after the sauce, mozzarella and toppings go on. Keep an eye on the final bake for melted, lightly browned cheese.

Serve the pieces warm as a casual main or shareable meal. A green salad or a simple vegetable side adds freshness alongside the rich, cheesy bread.

Slicing and sharing

Cut each bread half into manageable pieces after it has cooled slightly. A serrated knife helps cut through the crust without pressing down too hard on the toppings.

For more even pieces, cut across both halves once the cheese has had a moment to settle. Serve straight away while the cheese is warm.

Recipe notes & tips

• Use softened butter so it spreads easily over the cut bread.
• Keep the bread cut-side up on the baking sheet for both oven stages.
• Spread the sauce right to the edges for an even topping on each half.
• Watch the bread during the first 5-minute bake and aim for light browning.
• Let the pizza cool briefly before cutting to help the toppings stay in place.

Variations

• Change the toppings: use other toppings in place of pepperoni, as desired.
• Use an Italian loaf: swap it for the French bread listed in the recipe.
• Adjust the sauce: use 360 ml for a lighter layer or up to 480 ml for more sauce.
• Add herbs: increase the oregano slightly for a more pronounced herbal flavour.
• Make smaller pieces: slice the halves into bite-sized portions for sharing.

Common mistakes to avoid

• Butter still firm: soften it first so the garlic mixture spreads without tearing the bread.
• Bread browns too much: check it at 5 minutes and take it out once lightly browned.
• Uneven sauce: spread it across both halves so every piece gets a consistent layer.
• Cheese not fully melted: return the pizza to the oven and use the recipe’s bubbly, lightly browned cue.
• Slicing straight away: let the bread cool slightly first so the toppings settle.

How to store

Refrigerate leftover slices in a covered container and eat within 3 days. Reheat in an oven until warmed through and the cheese is melted; the bread may soften somewhat after storage.

Frequently asked questions