French bread pizza
A split French loaf toasted under the broiler, then piled with marinara, bubbling mozzarella and crisp-edged pepperoni. Pizza night with no dough.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 780 kcal
Ingredients
Method
Set an oven rack about 6 inches below the broiler and heat the broiler to high. Cut the loaf in half crosswise, then split each piece lengthwise to make 4 long pieces. Brush the cut sides with oil and lay them cut side up on a foil-lined baking sheet.
Broil the bread until the cut sides are light golden and crisp at the edges. Watch it: broilers vary and this can take anywhere from 1 to 3 minutes. Rub the hot toast with the cut garlic if using.
Spread the marinara over the toasted sides, going right to the edges so they don't burn. Top with the mozzarella, then the pepperoni, and sprinkle with oregano.
Broil until the cheese is melted, bubbling and browned in spots and the pepperoni is curling and crisp at the edges, 3 to 5 minutes. Check after 2 minutes and rotate the pan if one side is browning faster.
Let it sit for 1 minute so the cheese sets a little, then sprinkle with pepper flakes and cut each piece in half or thirds.
Tips
- Don't skip toasting the bread first. It crisps the cut side so the sauce doesn't turn it soggy, and it's the difference between pizza and wet bread.
- Use low-moisture mozzarella from a block or bag. Fresh mozzarella releases water and makes the bread soggy under a broiler.
- No broiler? Bake at 450°F for 8 to 10 minutes instead (plus preheating), or toast and melt in an air fryer at 400°F for 4 to 5 minutes.
