A loaf, not a dough
French bread pizza
French bread pizza: a split loaf, pizza sauce, mozzarella, and pepperoni, baked until the cheese browns. The weeknight pie that skips the dough.
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French bread pizza is a search because it skips the wait. No ferment. A supermarket loaf, sauce, cheese. The photo is a cheese pizza so you can see the topping, not the loaf. The loaf is the only part that changes.
What to buy
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Low-Moisture MozzarellaCheck Amazon.comToppings
Hormel PepperoniCheck Amazon.comToppings
Mutti Pizza SauceCheck Amazon.comTomatoes
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Do not soak the bread. Sauce in a thin coat or the crumb turns to wet sponge. Low-Moisture Mozzarella melts and browns. Fresh mozzarella dumps water into the loaf. Pepperoni on top. Ten minutes at 220°C (425°F) is usually enough. Broil for a minute at the end if the cheese is still pale.
Leftovers reheat better in a skillet or a 190°C (375°F) oven than in the microwave. The method is on How to reheat pizza.
Common questions
- How do you make French bread pizza?
- Split a loaf the long way. A thin layer of sauce — Cento Certified San Marzano Tomatoes crushed with salt, or Mutti Pizza Sauce. Low-Moisture Mozzarella, then Hormel Pepperoni. Bake at 220°C (425°F) for 10–12 minutes, until the cheese is bubbling and the cut side is hot.
- Do you need pizza dough for French bread pizza?
- No. That is the point. If you want a real crust, bake Classic Cheese Pizza. This is the night you already have a loaf.
Then bake
Also read Homemade pizza sauce, How to reheat pizza, Pizza toppings, All-purpose flour for pizza.