Best French Bread Pizza

Satisfy your pizza cravings with French Bread Pizza! Buttery garlic crust, tangy sauce, pepperoni, and a trifecta of cheeses for mouthwatering flavor in every bite.

Why You’ll Love Homemade French Bread Pizza

Trade up to pizza perfection! A crunchy St. Louis-style French Bread Pizza with Provel cheese will forever change how you eat homemade pizza on bread.

• Only 10 minutes prep time
• Crunchy chewy crust
• Creamy three-cheese combo
• On the table in 30 minutes
• Lunch, dinner, or party/snack food
• Make your own flavor combos
• This fantastic weeknight meal idea is quick and easy with minimal cleanup.

Ingredients For Fabulous French Bread Pizza

I don’t know why le français (the French) get all the credit for bread pizza when most people usually make an “Italian bread pizza” recipe. Choose your pleasure- either type of loaf tastes fantastic slathered with buttery garlic and melty cheese.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Italian Bread – (or French bread) halved lengthwise and flattened. (see notes).
• Butter – is softened to spread easily and evenly on the pizza bread.
• Spices – Italian Seasoning, garlic powder, and a pinch of red pepper flakes.
• Provel Cheese – shredded. Feel free to use provolone, mozzarella, or a good-quality, bagged pizza blend that melts well if Provel isn’t available.
• Pizza Sauce – Use your favorite jarred or canned pizza sauce. 
• Mozzarella – low-moisture part-skim cheese shredded
• Pepperoni Slices  
• Parmesan – freshly grated.
• Optional Garnish: Fresh parsley or basil, minced.

What Is Provel Cheese?

Provel is a smooth, buttery, tangy combination cheese made for pizza with a “clean” bite (not stringy like mozzarella). Ask any Missourian originating from the St. Louis area, and you’ll get rave reviews. For those that grew up on this melty, cheesy goodness, if it doesn’t have Provel cheese, it ain’t “pizza!”

If Provel isn’t available in your area, make a request to your local grocer. Many will bring a new product to the area to test demand. Or, it’s perfectly fine to swap with Provolone or Mozzarella

How To Make Homemade Pizza On Bread

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

Preheat your oven and grab a rimmed baking sheet…..we’re making pizza!

1. Halve and flatten a loaf of Italian bread, placing it cut side up on a baking sheet. Spread butter and seasonings on each half and bake for 5 minutes until toasted.
2. Layer with shredded provel cheese and melt in the oven.* Spread with pizza sauce, add pepperoni, top with mozzarella, and bake 10-15 min, until bubbly.
3. Sprinkle with Parmesan cheese and fresh parsley or basil, and cool for a few minutes before cutting.

NOTE

• The melted cheese layer is the perfect barrier for a tender, garlic-infused crumb with a crispy crust. This layer keeps the sauce from making the pizza bread soggy.

Kitchen Notes + Tips

Want to know my #1 French bread pizza tip? Although it looks and smells like “heaven,” let it cool enough to save the roof of your mouth.

• Bread loaf should be about 18 inches long and 4 inches wide (usually labeled Italian Bread in local grocery stores). 
• An actual French bread or baguette is usually smaller than the Italian loaves, making the Italian loaf (not the crusty artisanal bakery kind) a better choice for pizza bread.
• While optional, flattening the bread halves prevents shrinkage and curling during toasting, and a nice smooth surface is ideal for toppings.
• Place both halves of the bread cut-side up on a clean work surface, pressing down gently on it using the bottom of a rimmed baking sheet. (Reduce the height by ~ ⅓.).
• Use a very sharp pizza wheel to cut the pizza as soon as it comes out of the oven.
• If you’re using a sharp chef knife to cut your bread pizza, rock the knife back and forth after the pizza has had a little time to cool down. This will prevent cheese from sticking to the knife, according to Food & Wine.

Leftovers?

Leftover foil-wrapped French bread pizza can be stored in the fridge for up to 3 days. Reheat in the oven or toaster oven at 350° F  for 4-6 minutes. Lay foil loosely over the toppings to keep them gooey and bubbly while the crust gets crispy.

Microwave Option – Although the crust may not be as crunchy, you can reheat the pizza bread in 30-60-second bursts until hot.

What can I use instead of Provel cheese for pizza bread?

Believe it or not, even living in St. Louis there are times I can’t find Provel cheese at the grocery store. No worries, I just use provolone or mozzarella in place of the Provel.

Serving Suggestions

Serve pizza with a tasty a Simple Italian Side Salad, fresh Grilled Corn & Zucchini Salad, or refreshing Feta, Peach, & Prosciutto Salad for an easy weeknight meal.

Why not enjoy Coffee Affogato With Vanilla Ice Cream, Honey Panna Cotta, Banana Pineapple Italian Ice for dessert.

French Bread Pizza

Yield: 12 slices (4-6 servings)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Satisfy your pizza cravings with French Bread Pizza! Buttery garlic crust, tangy sauce, pepperoni, and a trifecta of cheeses for mouthwatering flavor in every bite.

Ingredients

• 1 large loaf of Italian Bread (or french bread) *see notes
• 5-6 tablespoons butter, softened
• 1-2 teaspoons Italian Seasoning
• ½ teaspoon garlic powder
• pinch of red pepper flakes
• 1 cup Provel cheese (or provolone), shredded
• 14-15 ounces pizza sauce
• 1 cup mozzarella, shredded
• 6 ounces (~80 count slices) pepperoni slices
• 2-3 ounces grated Parmesan
• Optional Garnish: Fresh parsley or basil, minced

Instructions

1. Heat oven to 425° F. Slice bread loaf in half lengthwise.
2. Place both halves of the bread cut-side up on a clean work surface. Using the bottom of a rimmed baking sheet, gently press down on the bread until it's about two-thirds of its original height. Flip the sheet pan back over and transfer the flattened bread cut side up onto the baking sheet.
3. Spread both bread slices with butter and sprinkle with Italian seasoning, garlic powder, and red pepper flakes. Bake for about 5 minutes until toasted.
4. Top bread with provel (or provolone) cheese and bake just until cheese starts to melt (5-7 mins). 
5. Remove from oven and spread pizza sauce on top. Add pepperoni or any other additional toppings, if desired. 
6. Top with mozzarella cheese. Bake until cheese is melted and starting to turn golden brown and bubbly (10-15 mins).
7. Remove from oven and sprinkle with Parmesan and fresh parsley or basil. Cool a few minutes before slicing with a sharp knife.

Notes

If you can't get Provel cheese, you can replace the 1 cup Provel cheese with 1 cup Provalone, 1 additional cup of Mozzarella, or 1 cup of

• Bread loaf should be about 18 inches long and 4 inches wide (usually labeled Italian Bread in local grocery stores). 
• An actual French bread or baguette is usually smaller than the Italian loaves, making the Italian loaf (not the crusty artisanal bakery kind) a better choice for pizza bread.
• While optional, flattening the bread halves prevents shrinkage and curling during toasting, and a nice smooth surface is ideal for toppings.
• Place both halves of the bread cut-side up on a clean work surface, pressing down gently on it using the bottom of a rimmed baking sheet. (Reduce the height by ~ ⅓.).
• Use a very sharp pizza wheel to cut the pizza as soon as it comes out of the oven.
• If you're using a sharp chef knife to cut your bread pizza, rock the knife back and forth after the pizza has had a little time to cool down. This will prevent cheese from sticking to the knife.

Nutrition Information:

Yield: 12
Serving Size: 1 slice

Amount Per Serving: Calories: 221
Total Fat: 18g
Saturated Fat: 9g
Trans Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 45mg
Sodium: 599mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Protein: 9g