Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil (for easy cleanup)
- Sharp serrated knife
- Cutting board
- Small bowls (for prepping toppings)
- Pastry brush or spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to a hot 425°F (220°C) and line my baking sheet. While it heats, I carefully slice the loaf in half lengthwise, then place it cut-side up on the sheet. Here’s my secret first step: I mix the olive oil with the garlic powder and lightly brush it over the exposed bread. I tried skipping this once, and the base lacked that essential savory depth. This quick baste creates a flavor barrier that keeps the bread from getting soggy and infuses every bite with garlicky goodness. I pop the naked, oiled bread into the oven for about 5-7 minutes just to get it lightly toasted and crisp—this is the non-negotiable trick for a crust that holds up.
Once the bread is lightly golden, I pull it out and begin the saucing. I use a spoon to spread a generous, even layer of my jazzed-up pizza sauce over each half. My early mistake was drowning the bread, which led to a sad, mushy middle. You want enough sauce for flavor, but you should still see some bread texture peeking through. Next comes the cheese: a hearty blanket of my hand-shredded mozzarella, followed by a proud shower of Parmesan. The Parmesan isn’t just for flavor; it creates a deliciously salty, slightly crisp top layer that I absolutely adore.
Now for the fun part—the toppings! I scatter on the pepperoni (which I always slightly overlap so they get delightfully cupped and crisp), followed by my pre-diced bell peppers, onions, mushrooms, and olives. The key here, I’ve found, is to not overburden it. More is not always better. A balanced scattering ensures every topping cooks properly and each bite has a bit of everything. If I’m adding delicate greens like spinach or fresh basil, I always add them after baking so they don’t wilt into nothingness.
Finally, I return the loaded masterpieces to the oven for 12-15 minutes. I don’t walk away! I watch for that magic moment when the cheese is fully melted, wildly bubbly, and speckled with gorgeous golden-brown spots, and the edges of the bread are deeply bronzed. The pepperoni should be curled and sizzling. I let it cool for just 2-3 minutes on the sheet—this resting time lets the structure set slightly, so it slices neatly instead of avalanching toppings everywhere. Then, I slice it into portions, garnish with fresh herbs if I have them, and serve immediately.(See the next page below to continue…)