The Best Recipe for a Crispy Pepperoni French Bread Pizza
The Best Recipe for a Crispy Pepperoni French Bread Pizza is a easy American recipe that serves 7. 350 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 27 min | Cook: 20 min | Total: 57 min
Cost: $10.36 total, $1.48 per serving
Ingredients
- 1 loaf French Bread Loaf (about 24 inches long and 4 inches wide, fresh bakery style)
- 1 tablespoon Extra Virgin Olive Oil (for brushing the exterior of the bread)
- 8 tablespoons Unsalted Butter (melted, cooled slightly before mixing with seasonings)
- 2 teaspoons Garlic Powder (granulated garlic for the butter spread)
- 0.5 teaspoon Salt (for the butter spread)
- 0.25 teaspoon Red Pepper Flakes (adds a hint of heat to the crumb)
- 1.5 cups Canned Crushed Tomatoes (no‑cook pizza sauce base)
- 1.5 teaspoons Italian Seasoning (blend of oregano, basil, fennel, etc.)
- 0.5 teaspoon Sugar (balances tomato acidity)
- 0.5 teaspoon Black Pepper (freshly ground if possible)
- 12 ounces Low‑Moisture Mozzarella Cheese (grated fresh for best melt)
- 1 ounce Parmesan Cheese (freshly grated for nutty flavor)
- 2 ounces Pepperoni (thinly sliced)
Instructions
Trim and Slice the Bread
Place the French loaf on a cutting board. Cut it lengthwise down the middle, then cut each half into roughly equal slices about 1‑inch thick. Trim any uneven ends so the pieces lie flat on a sheet pan.
Time: PT5M
Brush Exterior with Olive Oil
Using a pastry brush, lightly coat the outside of each bread slice with the tablespoon of extra‑virgin olive oil.
Time: PT2M
Prepare Garlic‑Butter Spread
Melt the 8 tablespoons of unsalted butter in a small saucepan over low heat. Remove from heat and stir in garlic powder, ½ teaspoon salt, and ¼ teaspoon red pepper flakes. Let cool just until it thickens slightly.
Time: PT3M
Butter the Crumb Side
Brush the melted garlic‑butter mixture onto the interior (crumb) side of each bread slice.
Time: PT2M
Pre‑Bake the Bread
Place the brushed bread slices on the sheet pan and bake in a pre‑heated 450°F oven for about 5 minutes, until the edges just begin to turn light brown.
Time: PT5M
Temperature: 450°F
Make the Quick No‑Cook Sauce
In a mixing bowl, combine 1½ cups crushed tomatoes, 1 tablespoon olive oil, 1½ teaspoons Italian seasoning, ½ teaspoon sugar, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Whisk until smooth.
Time: PT5M
Grate the Cheeses
Grate the 12 oz mozzarella and the 1 oz Parmesan using the large holes of the box grater.
Time: PT4M
Assemble the Pizza
Spread a thin layer of the tomato sauce on each pre‑baked bread slice. Sprinkle mozzarella evenly, then add the grated Parmesan. Top with thin slices of pepperoni, distributing them evenly.
Time: PT5M
Bake the Finished Pizza
Return the assembled slices to the 450°F oven and bake for 15 minutes, or until the cheese is melted, bubbly, and lightly browned. Check at the 10‑minute mark as ovens vary.
Time: PT15M
Temperature: 450°F
Cool and Serve
Remove the pizza from the oven and let it rest for 5 minutes before slicing and serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 35g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains pork, Contains dairy, Contains gluten
Allergens: Gluten, Dairy, Pork
Ingredient Substitutions
- Instead of French Bread Loaf: Italian ciabatta loaf, store‑bought French baguette (less ideal)
- Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: margarine, olive oil
- Instead of Garlic Powder: fresh minced garlic (1 clove)
- Instead of Salt: sea salt
- Instead of Red Pepper Flakes: cayenne pepper (pinch)
- Instead of Canned Crushed Tomatoes: tomato sauce, fresh diced tomatoes
- Instead of Italian Seasoning: dried oregano and basil mix
- Instead of Sugar: honey (tiny drizzle)
- Instead of Black Pepper: white pepper
- Instead of Low‑Moisture Mozzarella Cheese: part‑skim mozzarella, pre‑shredded mozzarella (may contain cellulose)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Pepperoni: salami, prosciutto
Equipment Needed
- Cutting Board
- Chef's Knife
- Sheet Pan
- Pastry Brush
- Mixing Bowl
- Whisk
- Box Grater
- Measuring Spoons
- Measuring Cups
- Spoon (for spreading sauce)
Critical Steps — Do Not Skip
- Brush the butter mixture onto the crumb side to waterproof the bread.
- Pre‑bake the bread for 5 minutes before adding toppings.
- Evenly spread sauce and toppings to avoid soggy spots.
- Final bake until cheese is melted and edges are golden.
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for the best flavor and crispness.
- Freshly grated Parmesan adds a nutty depth that pre‑grated cheese lacks.
- Add a pinch of smoked paprika to the butter spread for a subtle smoky note.
Troubleshooting
Crust becomes soggy after adding sauce.
Make sure the crumb side is well coated with the garlic‑butter spread and pre‑bake the bread before adding sauce.
Cheese burns before the crust is fully cooked.
Cover the pizza loosely with foil after 10 minutes, or lower oven temperature to 425°F for the final minutes.
Bread is too hard after baking.
Do not over‑bake the pre‑bake step; aim for a light golden edge, not a deep brown.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in a 375°F oven until hot.
Room temperature: Best enjoyed the same day; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Pre‑bake the bread slices up to 24 hours ahead and store in a sealed bag.
- Prepare the tomato sauce a day before; refrigerate and whisk before use.
- Grate cheeses ahead of time and keep covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of French Bread Pizza in American cuisine?
French Bread Pizza became popular in the 1970s as a convenient frozen snack, offering a quick way to enjoy pizza using a sliced French loaf as the crust. It reflects the American love for easy, handheld meals and the adaptation of Italian flavors to pantry‑friendly formats.
What are the traditional regional variations of French Bread Pizza in the United States?
While the basic version uses plain tomato sauce and mozzarella, regional twists include adding barbecue sauce in the South, using pepperoni or sausage in the Midwest, and topping with fresh herbs or jalapeños in the Southwest. Some families also add a layer of ricotta for extra creaminess.
How is French Bread Pizza traditionally served in American households?
It is usually served hot straight from the oven, cut into bite‑size slices, and enjoyed as a snack, quick lunch, or casual dinner. It’s often paired with a simple green salad or a side of marinara for dipping.
What occasions or celebrations is French Bread Pizza associated with in American culture?
French Bread Pizza is a go‑to for after‑school snacks, game‑day gatherings, casual parties, and quick weeknight meals. Its ease of preparation makes it popular for potlucks and family movie nights.
What makes French Bread Pizza special or unique in American comfort food cuisine?
Its uniqueness lies in using a pre‑baked French loaf as a sturdy yet tender crust, allowing a crisp exterior and a soft interior that holds sauce without becoming soggy. The garlic‑butter “waterproofing” step sets it apart from typical frozen versions.
What are the most common mistakes to avoid when making French Bread Pizza at home?
Common errors include over‑baking the pre‑bake step, which makes the crust hard; using too much sauce, leading to sogginess; and skipping the garlic‑butter spread, which helps keep the crumb dry. Also, avoid using a very crunchy artisan baguette, as it will become too rigid.
Why does this French Bread Pizza recipe use a garlic‑butter spread on the crumb instead of just oil?
The butter adds flavor and creates a fat barrier that penetrates the crumb, preventing the watery tomato sauce from soaking in. Olive oil alone would not provide the same richness or moisture‑blocking effect.
Can I make French Bread Pizza ahead of time and how should I store it?
Yes. You can pre‑bake the bread slices and store them sealed in the fridge for up to 24 hours. Assemble the pizza later, bake, and serve. Leftovers keep in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months.
What texture and appearance should I look for when the French Bread Pizza is done?
The crust should be golden‑brown and crisp on the outside while still tender inside. The cheese should be fully melted, bubbly, and lightly browned with a few caramelized spots. Pepperoni should be slightly crisp at the edges.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based recipes and cooking techniques, offering detailed explanations, product reviews, and step‑by‑step video tutorials to help home cooks achieve reliable results.
How does the YouTube channel America's Test Kitchen's approach to American comfort food differ from other cooking channels?
America's Test Kitchen focuses on methodical testing, precise measurements, and troubleshooting tips, whereas many other channels rely more on intuition or visual cues. This results in reproducible recipes with clear explanations of why each step matters.
Last updated: September 6, 2026
