Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil (for easy cleanup)
- Sharp serrated knife
- Small bowl (for the garlic oil)
- Pastry brush or spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, we set the stage. I preheat my oven to 400°F (200°C) and line my baking sheet with parchment paper. This is my cleanup lifesaver—no scrubbing baked-on cheese later. Then, I take my loaf of French bread and, using a gentle sawing motion with my serrated knife, slice it in half lengthwise. It feels so satisfying to reveal that soft, airy interior. I place both halves cut-side up on the prepared sheet, ready for their transformation.
Next comes the flavor base. In a little bowl, I mix the olive oil and minced garlic. If I’m in a hurry, garlic powder works, but the fragrance of fresh garlic toasting is worth the extra minute. Using a pastry brush, I generously paint this garlic oil all over the cut sides of the bread. This step is a game-changer—it creates a barrier against sogginess and toasts into the most incredible, fragrant crust. I learned this tip after a batch of slightly damp pizzas, and I’ve never skipped it since.
Now for the fun part: assembly. I spread a thin, even layer of pizza sauce over each half. Don’t overdo it! Too much sauce is the fastest route to a soggy mess. I’ve found that about 1/4 cup per half is the sweet spot. Then, a hearty blanket of mozzarella gets scattered over the sauce, followed by my pepperoni, olives, and bell peppers. I finish it with a snow-like sprinkle of Parmesan and a pinch of dried oregano. The key here is even distribution—you want a bit of everything in every bite.
Finally, into the oven it goes! I bake for 12-15 minutes, but I start watching like a hawk at the 10-minute mark. Ovens vary, and you’re waiting for that specific symphony of sight and sound: the cheese should be fully melted, bubbly, and just starting to get golden-brown spots, and the edges of the bread should be a deep, crunchy gold. When I see that, I pull it out. Letting it rest for 2-3 minutes is a torture I willingly endure—it allows the cheese to set slightly so it doesn’t all slide off on the first bite.(See the next page below to continue…)