Homemade French Bread Pizza Recipe

Name: French Bread Pizza (In Oven)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 5 tablespoons unsalted butter; 1/4 cup basil pesto; 1 teaspoon dried oregano; 1/2 teaspoon garlic salt ((or ¼ tsp salt/garlic powder)); Pinch of red pepper flakes; 1 loaf French Bread (about 1lb, NOT a baguette); 1 1/4 cups pizza sauce (more or less, to taste); 2 packed cups (8 oz.) low-moisture freshly shredded mozzarella cheese (more or less, to taste); Toppings as desired: pepperoni, cooked Italian sausage, sautéed mushrooms, diced peppers, olives, etc.; 3 tablespoons freshly grated Parmesan cheese ((on micro planer))

This French Bread Pizza is crispy, cheesy, and downright irresistible! Brushed with garlic pesto butter and baked before adding toppings, the crust turns perfectly golden and never soggy. Pile it high with your favorite toppings—classic, white, or BBQ chicken (all variations included)—and you’ve got an easy, customizable meal, complete with step-by-step photos, helpful tips, and more variations.

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top view of French Bread Pizza on a cutting board, cutting it into slices

Why you’ll love This FrencH Bread PIzza

After trial and error, I’ve developed a few upgrades, such as pesto butter and microwaving the pepperoni, that elevate this recipe to the next level of perfection. Here’s why you’ll love it:

Flavor-packed pesto butter: Infuses every bite with rich, buttery, herby goodness that adds a delightful dimension of flavor.
Perfectly crispy crust: Baking the bread brushed with pesto butter before adding toppings creates a golden, crunchy base that stays crisp under the sauce.
Crispy, not greasy pepperoni: Microwaving the pepperoni first renders the fat so it stays perfectly crisp and keeps the pizza from turning soggy.
Just the right amount of sauce: Balanced coverage ensures every bite is flavorful without soaking the bread.
Three delicious variations: Choose from classic pepperoni, creamy pizza bianca, or smoky barbecue chicken — all foolproof and fabulous.

french bread pizza recipe with 3 different variations cut on a cutting board

Pizza Bread Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

French bread: Use a soft, fluffy loaf (not a baguette) that typically weighs about one pound for the perfect balance of a crisp exterior and a tender interior.
Pesto Butter: Melted butter is mixed with pesto, dried oregano, garlic salt, and red pepper flakes, creating a flavorful barrier for the pizza that prevents it from becoming soggy. If you don’t have pesto, you can substitute it with one teaspoon of dried basil and olive oil.
Pizza sauce: Use your favorite homemade pizza sauce or store-bought like Rao’s brand, or if you love spicy, try Rao’s Pizza Arrabbiata. If you don’t have pizza sauce on hand, use your favorite marinara.
Mozzarella cheese: Low-moisture mozzarella (the hard block, not the soft log) melts beautifully without excess moisture — shred it fresh for the best stretch and flavor.
Parmesan cheese: Freshly grated on a micro planer, please! Adds a nutty, salty layer of flavor — use more or less to taste.

Top view of French Bread Pizza ingredients: French bread, pizza sauce, mozzarella cheese, Parmesan cheese, spices, butter, pepperoni, sausage, bell peppers and olives

French Bread Pizza Toppings

Make the pizza your own and choose from a variety of toppings:

Meats (pre-cooked): Pepperoni, salami, Italian sausage, ham, Canadian bacon, grilled or shredded chicken, crispy bacon or pancetta
Classic Vegetables: Bell peppers, red onions, tomatoes, and mushrooms
Not As Traditional Vegetables: Broccoli, zucchini, caramelized onions, artichoke hearts, roasted red peppers
Greens: Spinach, kale, or arugula for a fresh, slightly bitter contrast
Pickled or Briny Additions: Kalamata or black olives, pickled jalapeños or pepperoncini for tangy heat, or capers for a briny punch
Peppers: Jalapeños or banana peppers for a touch of heat
Finishing Touches: Fresh basil, oregano, or thyme, crushed red pepper flakes or chili oil for a kick, or drizzles of balsamic glaze, pesto, or hot honey for a gourmet finish

pizza bread with pepperoni and sausage with pizza sauce sliced on a cutting board

How to Make French Bread Pizza

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Slice the bread. Slice the loaf in half lengthwise, then press the cut side down with your hands to flatten it and prevent it from mounding. This helps the cheese and toppings stay in place.
Step 2: Bake with Pesto Butter. Melt the butter in a microwave-safe bowl, then whisk in the remaining Pesto Butter ingredients. Use a pastry brush to coat the top of each slice with the Pesto Butter. Transfer to the oven and bake for 6 minutes.

a collage showing how to make French Bread Pizza by melting butter with pesto create pesto butter, then spreading it over the French Breads and baking

Step 3: Add Sauce and Cheese. Evenly top the pizzas with sauce and mozzarella cheese.

a collage showing how to make French Bread Pizza by spreading pizza sauce evenly over top, followed by covering in mozzarella cheese

Step 4: Add Toppings. Evenly top the pizzas with par-cooked pepperoni and any other desired toppings. You can even add different toppings to different sections of the bread. Finish by sprinkling with the Parmesan cheese.

showing how to make French Bread Pizza by adding toppings of choice: pepperoni, sausage, bell peppers and onions

Step 5: Bake. Bake for about 8-10 minutes, or until the cheese melts. Then broil on high (no need to move the pizzas) for 1-2 minutes to brown the top, keeping a close eye so they don’t burn.

showing how to make French Bread Pizza by baking on foil until the cheese is melted

How to make Pizza Bianca French Bread

This is my FAVORITE variation! The creamy white sauce is everything. To make, brush each slice with rich, herby pesto butter, then pop them in the oven to crisp up. While they bake, whip together a luscious ricotta mixture with cream cheese, thyme, lemon zest, and garlic salt. Spread it generously over the toasted bread, sprinkle on mozzarella, Parmesan, and your favorite toppings. Bake until bubbly, broil for a minute or two for that irresistible golden finish.

showing how to make bianca french bread pizza by spreading pesto butter over the bread, baking, then whisking together ricotta and spices and spreading over the bread, then adding toppings and baking

top view of how to make French Bread pizza bianca by baking until the cheese is melted

How to make BBQ Chicken Pizza French Bread

Brush each slice with flavorful pesto butter and bake until golden and crisp. Top with tangy barbecue sauce, juicy spiced chicken, melty cheeses, and red onion—plus pineapple and jalapeños if you love a sweet and spicy kick like me! Bake until the cheese is gooey, give it a quick broil for that bubbly finish, and sprinkle with fresh cilantro for the perfect final touch.

a collage showing how to make BBQ Chicken French Bread pizza by whisking together the garlic butter and brushing it over the French bread, baking the French bread, adding BBQ sauce to the bread, then combining the shredded chicken with spices, then adding to the pizza with cheese and red onions

showing how to make BBQ Chicken French bread pizza by baking until the cheese is melted, then topping with cilantro

Pizza Bread Recipe Tips

Toast before topping: Even if you don’t want to use the pesto butter, you should brush the cut sides with a combination of butter and olive oil and bake for about 6 minutes before adding toppings to create a crisp, sturdy base.
Don’t overload with sauce: Too much sauce makes the pizza soggy — spread just enough for full coverage without soaking the bread. You can always use your favorite sauce as a dip after the pizza is baked.
Pre-cook toppings: Sauté mushrooms, onions, or meats first so they’re flavorful and don’t release moisture onto the pizza.
Microwave pepperoni first: This renders the fat so it crisps up perfectly instead of turning soggy.
Customize: You can offer multiple variations on one half of French Bread by allowing individuals to add their own toppings to different sections.

supreme French Bread Pizza and classic French bread pizza with pepperoni being baked on a baking sheet with foil

MEal Prep

French Bread Pizza comes together pretty quickly, but you can make prep even quicker with of the following:

•Sauce: Portion pizza sauce into airtight containers or jars and refrigerate for up to a week, or freeze in small portions for longer storage.
•Cheese: Shred mozzarella and Parmesan ahead of time and store in resealable bags or airtight containers in the fridge — freshly shredded melts better than pre-packaged!
•Toppings: Slice, dice, or cook toppings like sausage, mushrooms, or onions in advance. Store each in a separate container so they stay fresh and easy to grab.
•Bread: Slice the French bread and store it in a sealed bag at room temperature for a day or two, or freeze it until ready to use.
•Assembly kits: For easy weeknight meals, prep individual “pizza kits” with measured sauce, cheese, and toppings — perfect for quick baking or family pizza nights.

French Bread pizza recipe on a cutting board

Pizza Bread variations

You can add ANYTHING to French Bread Pizza! Below are some more classic variations, but feel free to make your own, like Philly Cheesesteak, BBQ Pulled Pork, Thai Chicken, etc.

Hawaiian: Sweet and savory collide with ham, pineapple, and gooey mozzarella for a tropical, crowd-pleasing combo. I also like to add jalapenos!
Buffalo Chicken: Spicy shredded chicken tossed in buffalo sauce, topped with mozzarella, ranch drizzle, and green onions for bold, tangy flavor.
Veggie Supreme: Loaded with sautéed mushrooms, peppers, onions, olives, and spinach for a colorful, hearty, meatless option. These toppings can be added to either classic pizza sauce or white sauce.
Meat Lover’s: Packed with pepperoni, sausage, bacon, and ham layered over mozzarella and pizza sauce or white sauce.
Margherita: A fresh, classic combo of tomato sauce, mozzarella, and basil finished with a drizzle of olive oil for authentic Italian simplicity.

top view of homemade french bread pizza on a cutting board with three different variations (classic with pepperoni, and classic supreme, barbecue chicken pizza and white pizza)

How to serve French Bread PIzza

Here are some delicious ideas for what to serve with French Bread Pizza to make it a complete, crowd-pleasing meal:

Green salad: A crisp Caesar salad, Antipasto salad, or garden salad balances the richness with freshness and crunch.
Pasta salad: Serve with a zesty Italian pasta salad, refreshing orzo pasta salad, or creamy BLT pasta salad.
Roasted or air-fried veggies: Broccoli, zucchini, or Brussels sprouts make an easy, nutritious pairing.
Soup: Tomato basil soup, minestrone, or creamy broccoli soup complements the cheesy pizza beautifully.
Simple fruit salad: Light and refreshing — a great way to finish off a hearty meal.

pizza bread recipe showing how cheesy it is

HOW TO STORE and reheat

•Refrigerate: Let the pizza cool completely, then wrap slices tightly in foil or place in an airtight container. Store in the refrigerator for up to 3–4 days.
•Reheat: For the crispiest results, reheat in a 375°F oven or air fryer for 5–10 minutes until the crust is crisp and cheese is melted. Avoid microwaving — it makes the bread soggy.
•Freeze: Wrap each slice in plastic wrap, then foil, or place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
•Pro tip: Reheat frozen pizza directly in the air fryer or oven — no need to thaw if you’re short on time!

French Bread Pizza Recipe FAQs

What is the best French bread pizza cook time?

•For fresh (unbaked) French bread pizza:
Bake at 425°F (218°C) for 10–15 minutes, or until the cheese is melted, bubbly, and golden and the edges of the bread are crisp.

•For frozen French bread pizza:
Bake at 400°F (204°C) for 15–20 minutes, or until heated through and the cheese is melty and golden.

Tip: For the crispiest base, toast the bread plain for 5–6 minutes before adding toppings—this keeps it from getting soggy.

Why is my french bread pizza soggy?

If your French bread pizza is soggy, it’s usually because moisture from the sauce, cheese, or toppings soaked into the bread before it could crisp up. Here are the most common culprits — and how to fix them:

•You skipped toasting the bread first: Always pre-bake the halved French bread for 3–5 minutes at 425°F before adding toppings. This creates a barrier so it stays crisp.
•Too much sauce: Use a thin layer of pizza or marinara sauce—just enough to coat, not pool.
•Watery toppings: Pat dry any veggies (especially mushrooms or tomatoes) before adding them.
•Low oven temperature: Bake at a high temp (425°F) so the bread crisps before the cheese fully melts.
•Foil-lined pan: Baking directly on a baking sheet or pizza stone allows air circulation for a crisper crust—foil can trap steam and cause sogginess.

Pro tip: Brush the cut side of the bread lightly with olive oil or garlic butter before toasting—it adds flavor and creates a moisture barrier.

Can you air fry a french bread pizza?

Yes! You can absolutely air fry French bread pizza — it turns out extra crispy and melty in minutes. Here’s how:

1. Preheat the air fryer to 370–380°F (if your model requires preheating).
2. Prep the bread: Slice the French bread in half lengthwise and toast it in the air fryer for 3–4 minutes before adding toppings. This step prevents sogginess.
3. Add toppings: Spread on sauce, cheese, and toppings (don’t overload—it’s a small space!).
4. Air fry again: Cook for 5–7 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
5. Cool briefly before slicing—the cheese will be molten hot.

Pro tip: If your air fryer basket is small, cut the bread into smaller sections so air can circulate evenly for the crispiest crust.

picking up a slice of French bread pizza showing the toppings, cheese, and crispy crust

Looking for more Pizza Recipes?

Margherita Pizza
Pizza Pinwheels
Gyro Pizza
Greek Pizza
BBQ Chicken Pizza
Chicken French Bread Pizza
Taco Flatbread Pizza
Pear Gorgonzola Pizza
Philly Cheesesteak Pizza
Pulled Pork Pizza
Mini Hawaiian Pizzas
Thai Chicken Flatbread Pizza
Stromboli

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Total Time: 40

Prep Time: 25

Cook Time: 15

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Ingredients

Pesto Butter

5 tablespoons unsalted butter
1/4 cup basil pesto
1 teaspoon dried oregano
1/2 teaspoon garlic salt (or ¼ tsp salt/garlic powder)
Pinch of red pepper flakes

Pizza

1 loaf French Bread about 1lb, NOT a baguette
1 1/4 cups pizza sauce more or less, to taste
2 packed cups (8 oz.) low-moisture freshly shredded mozzarella cheese more or less, to taste
Toppings as desired: pepperoni, cooked Italian sausage, sautéed mushrooms, diced peppers, olives, etc.
3 tablespoons freshly grated Parmesan cheese (on micro planer)

Instructions

Prep: Preheat the oven to 425°F and line a large (15×21 inches) rimmed baking sheet with foil. Set aside.
Slice the Bread: Slice the loaf in half lengthwise, then press the cut side down with your hands to flatten it and prevent it from mounding. This helps the cheese and toppings stay in place.
Pesto Butter: Melt the butter in a microwave-safe bowl, then whisk in the remaining Pesto Butter ingredients. Use a pastry brush to coat the top of each slice with the Pesto Butter. Transfer to the oven and bake at 425°F for 6-7 minutes.
Crisp Pepperoni: While the pizzas are baking, spread the pepperoni on a paper towel-lined plate in a single layer. Microwave for about 40 seconds. This helps prevent a greasy pizza and makes the pepperoni crispier.
Add Toppings: Evenly top the pizzas with sauce, mozzarella cheese, par-cooked pepperoni, and any other toppings. Finish by sprinkling with the Parmesan cheese.
Second Bake: Bake for about 8-10 minutes, or until the cheese melts. Then broil on high (no need to move the pizzas) for 1-2 minutes to brown the top, keeping a close eye so they don’t burn.
Enjoy! Slice and serve warm, accompanied by extra red pepper flakes, Parmesan, and other desired toppings.

Notes

Barbecue Chicken Pizza

QUICK GARLIC BUTTER

6 tablespoons unsalted butter
3 tablespoons olive oil
¾ teaspoon garlic salt
½ tsp EACH dried parsley, dried basil

CHICKEN:

2 cups shredded cooked chicken or chicken breasts
1/2 tsp EACH smoked paprika, chili powder
¼ tsp EACH chipotle chili powder, onion powder, garlic powder, salt

PIZZA

1 loaf French Bread, about 1lb, NOT a baguette
1 cup barbecue sauce, divided
1 packed cup (4 oz.) freshly shredded smoked Gouda
1 packed cup (4 oz.) low-moisture freshly shredded mozzarella cheese
¼ sliced red onion
Other toppings of choice: pineapple, sliced jalapenos, diced bell peppers, etc.
1-2 tablespoons chopped cilantro

Prep: Preheat the oven to 425°F and line a large (15×21 inches) rimmed baking sheet with foil. Set aside.
Slice the Bread: Slice the loaf in half lengthwise, then press the cut side down with your hands to flatten it and prevent it from mounding. This helps the cheese and toppings stay in place.
Garlic Butter: Melt the butter in a microwave-safe bowl, then whisk in the remaining ingredients. Use a pastry brush to coat the top of each slice with the Garlic Butter. Transfer to the oven and bake at 425°F for 6-7 minutes.
Prep Chicken: While the pizzas are baking, toss the chicken in a large bowl with the chicken spices and ¼ cup barbecue sauce, then set aside.
Add Toppings: Remove the pizzas from the oven. Evenly top the pizzas with ¾ cup barbecue sauce, chicken, cheeses, red onions, and any other toppings (save the cilantro for after baking).
Second Bake: Bake for about 8-10 minutes, or until the cheese melts. Then broil on high (no need to move the pizzas) for 1-2 minutes to brown the top, keeping a close eye so they don’t burn.
Enjoy! Garnish with fresh cilantro, slice, and serve warm.

WHITE PIZZA (PIZZA BIANCA)

QUICK PESTO BUTTER

5 tablespoons unsalted butter
1/4 cup basil pesto

WHITE SAUCE

¾ cup whole milk ricotta cheese
4 ounces cream cheese
½ teaspoon lemon zest
1 teaspoon dried oregano
1/2 teaspoon garlic salt (or half garlic powder/salt)
¼ tsp EACH dried thyme, pepper

PIZZA

1 loaf French Bread, about 1lb, NOT a baguette
2 packed cups (8 oz.) low-moisture freshly shredded mozzarella cheese, more or less, to taste
1/3 cup freshly grated Parmesan cheese (on micro planer)
Toppings as desired: Roasted red bell peppers, artichoke hearts, sautéed mushrooms, olives, bell peppers, cooked sausage, etc.
Coarsely chopped or torn fresh basil leaves for topping (optional)
Fresh toppings such as arugula or spinach (optional, after baking)

Prep: Preheat the oven to 425°F and line a large (15×21 inches) rimmed baking sheet with foil. Set aside.
Slice the Bread: Slice the loaf in half lengthwise, then press the cut side down with your hands to flatten it and prevent it from mounding. This helps the cheese and toppings stay in place.
Pesto Butter: Melt the butter in a microwave-safe bowl, then whisk in the pesto. Use a pastry brush to coat the top of each slice with the Pesto Butter. Transfer to the oven and bake at 425°F for 6-7 minutes.
White Sauce: While the pizzas are baking, cube the cream cheese and microwave it on a plate for 30 seconds. Transfer to a bowl and whisk together with the White Sauce ingredients.
Add Toppings: Evenly top the pizzas with the White Sauce, mozzarella, Parmesan, and any other toppings.
Second Bake: Bake for about 8-10 minutes, or until the cheese melts. Then broil on high (no need to move the pizzas) for 1-2 minutes to brown the top, keeping a close eye so they don’t burn.
Enjoy! Top with fresh basil leaves and arugula or spinach if using. Slice and serve warm!

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4 Comments

Cat says

at

Hi Jen,
I imagine we could do this in the air fryer. I know you have to lower the temperature already but would you use the bake or the air fryer setting? I’d like to see more air fryer recipes as I don’t have an oven. Thanks!

- Jen says
  
  at
  
  Hi Cat, yes you can! Preheat your air fryer to 350°F and air fry for 3–4 minutes with pesto butter to crisp up the base. Add the toppings, then air fry
  again for 4–6 minutes. Enjoy!
  
Laura G. says

at

Made these last week, so easy to make, We made four different flavors. My favorite we made was white sauce, sausage, basil with red onion. Loved it!

- Jen says
  
  at
  
  I’m so glad you loved it Laura! Your white sauce version sounds fabulous – white sauce is my fav too!