French Bread Pizza with Crispy Baguette and Curled Pepperoni
By Sloane Park
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
French bread pizza takes 25 minutes to get dinner on the table and feed four people with one 18-inch baguette. Bread slices should be prebaked before adding sauce. Broil the pizzas until the mozzarella cheese melts and the pepperoni starts to curl (my favorite part).
I use a serrated knife to slice the loaf in half. Lay the two halves, cut sides up, on a rimmed baking sheet. This will help the loaf halves stay flat, even if the original loaf was round. Brush with olive oil and sprinkle with garlic powder and a pinch of sea salt. Bake at 425°F (220°C) for 5-7 minutes or until the edges are just golden.
Thick marinara sauce doesn't run off the pizza crust. If using thin marinara sauce, I simmer it for 5 minutes and spread it nearly to the edge of the pizza. Shredded low-moisture mozzarella cheese is added on top of the marinara sauce. Thin pepperoni slices are placed next to each other, and oregano and half of the Parmesan cheese are sprinkled on top.
I put the pizzas back in the oven for 10 to 12 minutes, then broil them for 2 minutes or until the mozzarella cheese and pepperoni edges are browned and bubbly. Add the rest of the Parmesan cheese to the pizzas while they broil. Let the pizzas sit on a cutting board for 3 minutes to allow the cheese to set before slicing.
Why you'll love this recipe
- 1One baguette feeds four dinner guests and needs no dough mixing or waiting time.
- 2Double toasting keeps the bread crunchy under sauce when adding cheese and pepperoni toppings.
- 3Thin pepperoni slices curl and brown during the last 2 minutes of broiling.
- 4Serve it as a starter before beef stir-fry and garlic shrimp kebabs.
- 5A crunchy cabbage or Vietnamese noodle salad can complement the flavors of cheese and pepperoni.
- 6A rimmed baking sheet can be used to bake two halves of a baguette simultaneously without other pans.
- 7The Parmesan is served both as a topping and as a garnish.
Ingredients
- •1 loaf French baguette (about 18 inches (45 cm))
- •2 tbsp extra virgin olive oil
- •garlic powder (a pinch)
- •sea salt (a pinch)
- •1 cup thick tomato marinara sauce (low-moisture)
- •2 cups low-moisture, part-skim mozzarella cheese (freshly shredded)
- •4 oz pepperoni slices (thinly sliced)
- •1 tsp dried oregano
- •¼ cup grated Parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Slice the French baguette in half lengthwise with a serrated knife.
- 3
Set the baguette halves cut-side up on a large rimmed baking sheet.
- 4
Brush the cut sides generously with the olive oil.
- 5
Sprinkle the bread with the garlic powder and sea salt.
- 6
Bake for 5-7 minutes, until the edges begin turning pale gold.
- 7
If the marinara looks watery, simmer it for 5 minutes before using.
- 8
Spread the marinara in a thick, even layer over each toasted baguette half, reaching nearly to the edges.
- 9
Cover the sauce with the shredded mozzarella.
- 10
Arrange the pepperoni over the cheese, letting the slices overlap slightly.
- 11
Sprinkle the oregano and half of the Parmesan over the pizzas.
- 12
Return the pizzas to the oven for 10-12 minutes.
- 13
Switch the oven to broil for the final 2 minutes.
- 14
Remove the pizzas when the mozzarella has bubbling brown spots and the pepperoni edges are darkened and crisp.
- 15
Dust the pizzas with the remaining Parmesan while the cheese is still bubbling.
FAQ
Nutrition (per serving)
Calories
450
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