French Bread Pizza, 3 Ways

5 from 1 vote

Throw toppings (like pesto and tomato, Alfredo and chicken, or Pepperoni and cheese) on some French bread, bake for a few minutes and you've got an easy back to school dinner!

Prep Time5

Cook Time14

Total Time19

Course: Bread

Cuisine: American

Servings: Servings

Calories: 516kcal

Author: The Food Charlatan

Ingredients

For the Tomato Pesto version:

1 half loaf French bread split horizontally
1/3 cup pesto
1/2 cup mozzarella
1 medium tomato sliced
1 tablespoon basil fresh, chopped (optional)
1 tablespoon Parmesan cheese shredded

For the Alfredo chicken version:

1 half loaf French bread split horizontally
1/2 cup Alfredo sauce
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
3/4 cup cooked chicken* chopped (more or less)
1/2 cup mozzarella shredded

For the Pepperoni:

1 half loaf French bread split horizontally
1/2 cup pizza sauce
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
3/4 cup mozzarella cheese shredded
10-15 slices pepperoni
2 tablespoons Parmesan cheese shredded

Instructions

Preheat your oven to 350 F.
Split your loaf of bread in half horizontally (see photos).
Add the toppings of whatever kind you are making (Alfredo, pesto, or pepperoni) in the order they appear listed above. Or use your own toppings! Sky's the limit.
Bake on a cookie sheet for 14-15 minutes. If it looks like it's getting browned on the edges but the cheese in the middle is not browning, turn on your broiler and move the oven rack to the top (closest to the heat). Heat for 1 minute or until cheese starts to brown. Don't walk away! It really only takes 1 minute or so.
Remove from oven, slice with a sharp serrated knife, and serve hot. With a big salad!

Notes

These toppings are just ideas. Any kind of pizza topping would be good!

*I used a rotisserie chicken, but you can use canned chicken too.

Storing and reheating French bread pizza:

Cover your pizza tightly so it doesn't dry out. A leftover dish or a ziplock are great options, but plastic wrap or tinfoil are fine too. When you heat it up, use the oven (at 350 for about 10 minutes) or the air fryer (same temp but likely less time) for the crispiest, least soggy results. The microwave is also totally acceptable if you just don't care (c'mon, we've all done it a million times).

You can also freeze it for later. Let it cool completely after baking, then make sure it's totally sealed so it doesn't get dried out or freezer burned. Let it thaw in the fridge before heating up in the oven or air fryer (or, once again, microwave).

Source: my cousin Amber

Nutrition