French Bread Pizza Oven Baked (Print)

Crisp French bread with garlicky butter, sauce, and mozzarella, customizable with your favorite toppings.

# Ingredients:

→ Bread Base

01 - 1 loaf French bread (approximately 450 grams, 20–21 cm long)

→ Garlic Herb Spread

02 - 3 tablespoons olive oil
03 - 3 tablespoons unsalted butter
04 - 3 cloves fresh garlic, minced
05 - 1 teaspoon dried oregano
06 - 0.25 teaspoon fine salt
07 - 1/3 cup grated Parmesan cheese

→ Toppings

08 - 1.5 cups pizza sauce
09 - 2.5 cups shredded low-moisture, whole milk mozzarella cheese
10 - 25 pepperoni slices, or toppings of choice

# Steps:

01 - Set oven temperature to 220°C (425°F) to ensure even baking.
02 - Slice the French bread in half lengthwise, then cut each half crosswise to yield four large pieces. Arrange cut sides up on a large, light-colored baking sheet.
03 - In a small saucepan over medium heat, combine olive oil, butter, minced garlic, dried oregano, and salt. Stir continuously until butter melts and mixture is aromatic, about 2–3 minutes. Remove from heat as soon as the garlic is fragrant.
04 - Brush each bread slice thoroughly with the warm garlic herb mixture, ensuring edges are coated. Evenly sprinkle grated Parmesan cheese over the top.
05 - Transfer baking sheet to the oven and bake for 6–7 minutes, or until the surface is lightly golden.
06 - Remove bread from oven. Spread pizza sauce over each base, then top with shredded mozzarella and pepperoni or preferred toppings.
07 - Return assembled pizzas to the oven. Bake for 10–13 minutes until cheese is fully melted and edges are browned and crisp. Optionally broil at 230°C (450°F) for approximately 1 minute for a deeper golden finish, monitoring closely to prevent burning.
08 - Cut each French bread pizza into desired portions and serve warm.

# Additional Notes:

01 - Use a light, airy French bread loaf for optimal texture; avoid dense or extra-crusty breads.
02 - Shred mozzarella from a block for superior melt and texture; low-moisture whole milk mozzarella works best.
03 - Pre-packaged pepperoni can be stored in the freezer for convenience; add directly from frozen if preferred.
04 - Leftovers should be cooled completely before wrapping in foil or airtight packaging and refrigerated up to 2 days.
05 - To reheat, bake on a tray at 175°C (350°F) for 5–8 minutes, until cheese is melted.

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