📝 About This Recipe
Transform a humble loaf of bakery-fresh bread into a crispy, cheesy masterpiece that rivals any artisanal pizzeria. This recipe elevates the nostalgic snack by using a signature garlic-herb butter base and a custom blend of cheeses to prevent the bread from becoming soggy. It’s the perfect marriage of a crunchy baguette and a saucy, savory pizza that delivers a satisfying crunch in every bite.
🥗 Ingredients
The Foundation
- 1 loaf French Bread (large, soft-crust bakery loaf about 18 inches long)
Garlic Butter Base
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 3 cloves Garlic (minced very fine)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano
Sauce and Cheese
- 1.5 cups Marinara or Pizza Sauce (high-quality store-bought or homemade)
- 2.5 cups Low-Moisture Mozzarella (freshly shredded for better melting)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1/2 cup Provolone Cheese (shredded, for a sharp tang)
Toppings and Garnish
- 4 ounces Pepperoni (thinly sliced, standard or mini size)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
- 6-8 leaves Fresh Basil (torn or chiffonade)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
Slice the French bread loaf in half lengthwise, then cut each half crosswise to create four equal-sized sections.
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3
Using your hands, gently press down on the crumb (the soft white center) of each bread piece to create a slight indentation. This 'well' will hold the sauce and toppings securely.
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4
In a small bowl, combine the softened butter, minced garlic, chopped parsley, and dried oregano until smooth.
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5
Spread the garlic butter evenly over the cut side of each piece of bread, ensuring you reach the very edges to prevent burning.
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6
Place the buttered bread on the baking sheet and toast in the oven for 5-7 minutes. This 'pre-toast' creates a moisture barrier so the sauce doesn't make the bread soggy.
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7
Remove the bread from the oven. Spread about 3-4 tablespoons of pizza sauce over each piece, leaving a small border for the crust.
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8
Mix the mozzarella, provolone, and Parmigiano-Reggiano in a bowl, then sprinkle a generous layer over the sauce.
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9
Layer the pepperoni slices over the cheese. If using other toppings like peppers or onions, add them now.
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10
Return the pizzas to the oven and bake for 10-12 minutes, or until the cheese is bubbly and beginning to turn golden brown in spots.
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11
For an extra-crispy finish, turn the broiler on high for the last 60 seconds of cooking, watching closely to avoid burning.
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12
Remove from the oven and let rest for 2-3 minutes. This allows the cheese to set slightly so it doesn't slide off when you bite into it.
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13
Garnish with fresh basil, red pepper flakes, and a light drizzle of extra virgin olive oil before serving.
💡 Chef's Tips
Always use a serrated knife to cut the bread to avoid crushing the airy structure. Pre-toasting the bread with garlic butter is the secret to a crunchy crust and intense flavor. Shred your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. Don't overload the center with sauce, as the weight can make the bread collapse; focus on even distribution. If using watery toppings like mushrooms or spinach, sauté them briefly first to remove excess moisture.
🍽️ Serving Suggestions
Pair with a crisp Caesar salad with plenty of shaved parmesan. Serve with a side of warm marinara sauce or creamy garlic dip for the crusts. A cold glass of Italian pilsner or a light-bodied Chianti balances the richness beautifully. For a family-style meal, serve alongside roasted broccolini with lemon and red pepper flakes. Offer a variety of hot sauces or balsamic glaze on the side for guests to customize their slices.