There’s a certain kind of magic that happens in my kitchen on Friday nights, a tradition born from hectic weeks and the deep craving for something deliciously effortless. The scent is the first thing that gets me every single time: the warm, yeasty aroma of toasting bread giving way to the tangy perfume of tomato sauce, finally surrendering to the glorious, nutty fragrance of bubbling, golden cheese. This isn’t just pizza; it’s my go-to French Bread Pizza, a recipe that feels less like cooking and more like crafting a plateful of pure, unadulterated comfort. It’s the meal that turns an ordinary evening into a mini-celebration, and I can’t wait to share exactly how I make it with you.
Ingredients
- 1 large loaf of French or Italian bread (about 16-18 inches long)
- 1 (15 oz) jar of good-quality pizza sauce or marinara
- 2 cups shredded low-moisture mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pepperoni slices (optional)
- 1/4 cup black olives, sliced
- 1/2 cup bell peppers, diced
- 1/2 cup sliced mushrooms
- 1/2 cup diced red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Fresh basil or parsley for garnish (optional)
- Red pepper flakes for serving
Don’t let this list limit you—these are just my classic combo. The real hero here is the bread. I’ve learned the hard way that a soft, supermarket baguette can turn soggy. Seek out a crusty, sturdy loaf with a tight crumb; it’s the essential foundation. For the sauce, I’m adamant: taste it straight from the jar first. If it’s bland, your pizza will be bland. I often doctor mine with a pinch of salt, a crack of black pepper, and a half-teaspoon of dried basil to wake it up. And please, for the love of crispy cheese edges, don’t use pre-shredded mozzarella if you can help it. The anti-caking agents prevent it from melting as beautifully as a block you shred yourself. This one tip makes a monumental difference.(See the next page below to continue…)