Really Good French Bread Pizza with (with Sausage, Pepperoni, and Giardiniera) (Patreon)

French Bread Pizza is arguably not really pizza. It’s definitely not really made with any kind of bread found in France. That said, it’s unarguably delicious—at least when made well. I explored the ins and outs of French bread pizza in detail a few years ago over on Serious Eats. In that recipe, I used a regular home oven to bake the pizza. These days, however, I use a toaster oven. Because of its smaller volume and the proximity of the food to the heating elements, it cooks faster, melts cheese more efficiently, and creates a better contrast between the crisp exterior and tender interior that’s the hallmark of good French bread pizza.

What I like about this recipe:

• Bread Selection and Preparation: Instead of using a traditional, airy French baguette, I recommend a denser supermarket loaf, which provides a more stable base. I pre-toast the bread and flatten it slightly to give it better structure.

• Flavor Base: I add a seasoned garlic butter mixture to the bread, adding richness and depth of flavor beyond a simple tomato sauce.

• Cheese Layering: I use a strategic double layer of cheese. A first layer of mozzarella is placed directly on the garlic butter, creating a barrier against the sauce and preventing the bread from becoming soggy. A second layer of mozzarella, along with other desired cheeses, is added on top of the sauce.

• Sauce and Toppings: For this variant I use a Chicago-inspired combination of pepperoni, raw Italian sausage, and hot giardiniera.

Every recipe I publish here is personally tested, tasted, and approved.

YIELD: Serves 4

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

Notes: use supermarket style “French” or “Italian” bread. The kind that’s a little soft and squishy, rather than a crusty baguette or other firmer bread.

Ingredients

2 tablespoons (30 g) unsalted butter

2 tablespoons (30 ml) extra-virgin olive oil

3 cloves garlic, finely minced

1/2 teaspoon granulated garlic

Pinch red pepper flakes

1/2 teaspoon dried oregano

Kosher salt

1 large loaf French or Italian bread (see notes), about 18 inches long and 4 inches wide, split half lengthwise and crosswise

8 ounces (225 g) freshly grated whole milk mozzarella cheese

1 (14.5-ounce; 400 g) can crushed tomatoes or your favorite pizza sauce

Toppings

Sliced pepperoni

Raw mild or hot Italian sausage

Hot giardiniera (such as J.P. Graziano or Marconi

Grated parmesan cheese

Chopped fresh basil leaves

1. Heat the butter and olive oil in a medium saucepan over medium-low heat until the butter is melted. Add the fresh and granulated garlic, pepper flakes, oregano, and a pinch of salt and cook, stirring occasionally, until garlic is softened but not browned, about 1 minute. Remove from heat.

2. Place the bread cut-side-up on a clean work surface. Using a rimmed baking sheet (I use the sheet tray from my toaster oven), press down on the bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and herbs. Set aside.

3. Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine.

4. Spread a very thin layer of mozzarella evenly over surface of bread and transfer to toaster. Toast until cheese is barely melted, 3-5 minutes.

5. Spread a layer of sauce, then spread remaining mozzarella on top of sauce. Top with sliced pepperoni, bits of raw Italian sausage, and dollops of hot giardiniera. Sprinkle with parmesan. Transfer to toaster and bake until sausage is cooked and cheese is melted and just starting to brown, about 6-7 minutes. Remove from oven and immediately sprinkle with more parmesan and the chopped basil. Drizzle with a little olive oil. Serve.