Classic French Bread Pizza
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Classic French Bread Pizza


For the pizza sauce:

  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 2 cloves garlic, chopped or grated

  • ½ teaspoon red pepper flakes

  • 1 teaspoon dried oregano

  • 1 teaspoon granulated onion

  • 1 tablespoon fresh or 1 teaspoon dried parsley

  • One 14-ounce can diced or crushed fire-roasted tomatoes

  • One 8-ounce can tomato sauce

  • A few leaves basil, torn

For the cheese blend:

  • 1½ to 2 cups shredded mozzarella (½ pound)

  • 1 cup shredded provolone cheese (4 ounces)

  • 1 cup grated Parmigiano-Reggiano cheese (2 ounces)

To serve:

  • 1 loaf French bread, halved lengthwise, then crosswise

  • Finely chopped parsley, granulated garlic, red pepper, and dried oregano to pass (like at the pizzeria!)


Serves: 4

For the sauce, heat EVOO over medium heat in small saucepot and add garlic, swirl a minute and add flakes, oregano, onion, parsley, swirl, add tomatoes and sauce and basil, bring to a bubble and thicken 15 minutes over low simmer. 

For the blend, combine cheeses in bowl. 

To serve, preheat oven to 400˚F with rack 1 above center. Line a baking sheet with parchment paper. Arrange the 4 planks of French bread and lightly toast 4 to 5 minutes. Top evenly with sauce and cheese blend and bake 12 to 15 minutes more to brown and bubbly, then top with parsley and pass toppings at table.   

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