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This fast French Bread Pizza recipe is a classic Budget Byte because it’s super fast, ridiculously easy, customizable, and inexpensive! In just 20 minutes, a loaf of French bread turns into four crispy, cheesy pizzas with golden edges, tomatoey sauce, and all your favorite toppings. But one of my favorite reasons for making these French bread pizzas is that they’re a great way to use up the leftovers in your fridge. You can top these pizzas with just about anything, so dive into your refrigerator and find some creative pizza toppings! 😊
“LOVE this recipe! I usually eat it fresh the first night, and while the few slices I need are baking, I assemble the rest and freeze them. Fantastic for the nights when even though you’ve meal planned, you get home late and are starving! I use the pizza sauce recipe from the website also – and I prefer fresh mozz.”
Julie
An Easy Way to do Pizza Night
Don’t get me wrong, I think a homemade pizza made with fresh pizza dough is absolutely worth the effort when I have the time (I did work at a pizza counter many moons ago, after all!!). But on those extra busy nights when everyone is hungry now, this French bread pizza is the shortcut I come back to all the time. The bread already gives you a sturdy, ready-to-go base, so all you have to do is add sauce, cheese, and toppings before baking. You get crispy edges, melty cheese, and all the flavors of pizza night with a fraction of the work.
I skip any extra prep and add the toppings directly to the bread before baking here. The crust still turns out crisp around the edges while the inside stays soft and chewy. This easy French bread pizza is also a great recipe for using small amounts of leftover vegetables, cooked meats, cheeses, and sauces that might otherwise get forgotten in the fridge. Sometimes the most creative pizzas start with whatever needs using up!
Recipe Success Tips
- Choose the right bread. A soft French bread loaf works best for this recipe because it crisps around the edges while staying slightly chewy in the center. I think very crusty artisan loaves or baguettes become a little too hard once baked with toppings. Other breads I’ve tried and loved for making quickie pizzas are naan, English muffins, pitas, and even tortillas!
- Don’t overload the toppings. Too many toppings can make the bread soggy and stop the cheese from browning properly. I try to keep toppings in a fairly even layer so every bite gets plenty of flavor without weighing down the bread.
- Watch high-moisture ingredients. Fresh mushrooms, tomatoes, spinach, and other vegetables release water as they cook. If you’re using lots of fresh vegetables, pat them dry first or use them sparingly to help keep the bread crisp.
- Go for a thick pizza sauce. I LOVE using my homemade pizza sauce here. It’s thick and rich, and doesn’t make the bread soggy. A store-bought pizza sauce would also work great. I’d avoid using a pasta sauce or marinara, just because they’re more watery and can make the French bread soggy.
- Use what you’ve got, or hit the salad bar! One of my favorite ways to have fun with pizza toppings without spending a lot is to hit the salad bar at the grocery store. You can get a small handful of several different items to top your pizza, without having a lot of leftovers. Just remember to get less than you’d think. A little goes a long way, and salad bars are priced by weight! I’ve shared some of my favorite pizza toppings below!
Easy French Bread Pizza
Cost $2.85 recipe / $0.71 serving
Ingredients
- 1 French loaf (about 12-16 inches long, $1.47)
- ½ cup pizza sauce ($0.43)
- 4 oz. mozzarella cheese (shredded, (1 cup, 100g) $0.95*)
- toppings of your choice (variable)
Instructions
- Gather and prepare all ingredients.
- Preheat the oven to 400ºF. Cut the French loaf in half lengthwise, then cut each half open into two pieces. Place the pieces of French Bread, cut side up, on a large baking sheet.
- Top each piece of bread with about 2 Tbsp pizza sauce and 1 oz. (or 1/4 cup shredded) mozzarella. Add any additional toppings you desire.
- Bake the pizzas in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the bread is slightly brown and crispy on the edges. Serve hot.
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make French Bread Pizza Step-by-Step Photos
Gather all of your ingredients.
Prep the bread: Start by preheating your oven to 400ºF. You’ll need one loaf of French bread, about 12-16 inches long. French bread is perfect for pizza because it’s crispy on the outside and soft on the inside. YUM!
Cut the loaf of French Bread in half lengthwise, then cut each half open. Place the pieces of French Bread on a large baking sheet, cut sides facing up.
Add the sauce: Now spread about 2 Tbsp pizza sauce over top of each piece of French bread.
Sprinkle over some cheese: Add about ¼ cup shredded mozzarella to each piece of French Bread. You’ll need 4 oz. mozzarella total.
Add your toppings: You can bake these French bread pizzas as-is, or add some toppings! I added some shredded cheddar to one, pepperoni to the next, diced green bell pepper and red onion to the third, and pepperoni and black olives to the last. Use what you’ve got and love!
Once your pizzas are topped, you can either bake them right away, or freeze them. To freeze them, press the toppings down into the bread slightly to help them stick, then freeze them for an hour or so on the baking sheet, or until they’re solid. Once solid, transfer to a gallon-sized freezer bag for longer storage. Bake the frozen pizzas just as you would the fresh pizzas, with a few extra minutes of baking time added.
Bake: If you’re ready to enjoy these pizzas now, bake them in the preheated oven for 10-15 minutes, or until the cheese is melted and the edges of the bread are brown and crispy. Serve hot! Sometimes I like to add a pinch or two of crushed red pepper flakes, too. 😉
Topping Ideas
The best part about French bread pizza is that you can keep it classic or turn it into a fridge clean-out dinner! Here are some easy topping combos to try:
- Spinach, mushroom, Swiss (I also love swapping out the Swiss for feta)
- Pepperoni, diced pepperocini, onion
- Artichoke hearts, olives, roasted peppers
- Pepperoni, salami, or other cold cured meats
- Shredded chicken, broccoli, and shredded cheddar
- Ham and canned pineapple
- Pesto drizzled over top after baking
- Caramelized onions, goat cheese, and spinach
- Ricotta, mozzarella, garlic, and spinach
- Buffalo chicken, mozzarella, and a drizzle of ranch (add the ranch after baking)
- Cooked sausage, bell pepper, and onion
- Taco-seasoned ground beef or beans, cheddar, and sliced jalapeños
Serving Suggestions
These shortcut pizzas are delicious on their own, but they’re also easy to build into a full pizza-night dinner! One loaf of French bread makes 4 pizzas, and you can easily make more or less by buying another loaf or using only what you need from one. I like to time a batch of air fryer French fries so they cook at the same time as the pizzas, then everything hits the table hot and crispy together. For something fresh on the side, Caesar salad is always a classic pizza pairing, and my creamy cucumber salad is great for a cool, crunchy side with almost no extra effort.
French bread pizzas are also SO fun for parties, game day, or casual family nights at home. Set out the sauce, cheese, and a few toppings in small bowls, then let everyone decorate their own pizza before baking. It keeps dinner easy, customizable, and a little more fun without spending takeout money.
Storage & Reheating
Store any leftovers, once cooled, in an airtight container in the fridge for 3-4 days. To reheat, place the pizzas on a wire rack set over a baking sheet and bake at 350ºF until the cheese is melted again and the edges feel crisp. The wire rack helps air circulate underneath so the bread reheats without getting too soft on the bottom.
To freeze your French bread pizzas (before baking), just top them as usual, press the toppings into the bread a bit to help them stay in place, and freeze them on the baking sheet for an hour or so, or until solid. Once solid, transfer them into a gallon-sized freezer bag. They’ll keep for a up to 3 months and you can bake them as usual, straight from the freezer, adding just a few extra minutes of baking time.
Try These Other ShortCut Pizza Recipes Next:
- These Pizza Melts give you the comfort of pizza and grilled cheese in one skillet, which is exactly the shortcut dinner energy I need sometimes.
- Pizza Roll Ups are a fun homemade swap for frozen pizza rolls, with tortillas, pepperoni, mozzarella sticks, and sauce for dipping!
- My Pizzadillas are perfect when you want pizza flavor fast, but with the golden, crispy edges of a stovetop quesadilla.
More Easy Pizza Recipes
Our French Bread Pizza recipe was originally published 11/29/10. We have updated it to be the best it can be and republished 6/10/26.
As written, this recipe makes for soggy bread. Some people don’t mind that, but I find it revolting. It can be solved by toasting the bread first, then adding the sauce and toppings.
I had leftover French bread and this is what I used it for. I’m so glad I did. It was great. I will definitely make this again. So much cheaper than pre-made.
Thanks
I call this one of your magical recipes. As I make it over and over, it became different according to my taste, as you say. I use slices of sourdough and butter them first. The pizza sauce with butter is so delicious. The salad bar idea is genius. I’ve been able to buy pizza sauce in a jar, so it’s handy in the fridge. Thanks again Beth!
LOVE this recipe! I usually eat it fresh the first night, and while the few slices I need are baking, I assemble the rest and freeze them. Fantastic for the nights when even though you’ve meal planned, you get home late and are starving! I use the pizza sauce recipe from the website also – and I prefer fresh mozz.
need advise on breads for sandwiches
Kris, the recipe calls for French Bread but also take a look at the section of the blog post called “Use a Different Bread” for some other suggestions! — Marion :)
So I am sitting here, a newly enrolled PhD student, living on a very small stipend, starving, debating ordering $16 worth of Chinese food for dinner. Instead, I check your site, I throw together this recipe in two minutes, and I now have a lovely pizza browning in the oven and I couldn’t be happier. Thank you for this. So simple. So good. So cheap. It’s everything.
That makes me SO happy to hear! :)
I put butter, garlic, and herbs on the bread before adding toppings just to add some extra flavor, then I put some oregano on the cheese. Love it.
We loved these french bread pizzas and they are so much cheaper and fresher then the frozen ones. Like that the amount of sauce and toppings can be adjusted for personal taste and everyone does not have to eat the same thing on their slice. I had sausage, green pepper, and chopped tomato on mine and the hubby made his favorite sausage, mushroom, and pineapple. Kids would have fun helping chop toppings if old enough but definitely making their own. Next time we want pizza this is what we will be making. Made and reviewed for the Alphabet Tag Game.
Happy to hear it Lori!
Keep it simple guys! This is a quick meal and I love that it tastes way better than any frozen pizza you can buy.
Pizza is my husband’s number one food. I have made many different types of french bread, English muffin, tortilla and bagel pizzas. My current favorite is to go to Aldi and get the garlic naan bread as our base. I would advise to oil the pan and cook until just crisp but not too much because it gets a little dry, but the garlic flavor is excellent!
I’ve made so many of your recipes and they have all turned out to be wonderful — popular with my family and added to my dinner repertoire — however this recipe… hmmm. Not so popular. But I can’t wait to make that cauliflower potato cheese soup next week! Thanks for all the great recipes!!
mb
I think this is such a great idea for a budget dinner party or gathering. A lot of people feel like they can’t cook well or are too busy and can’t afford to invite people over but these would be so easy and low pressure. I have seen community potlucks where everyone brings a salad topping and they make a giant salad bar, people could even bring their favorite pizza toppings to add on. I wish I thought of these when I was in college!
I love that idea!
I know this comment might get deleted, but I just want to say that I’ve been kind of disappointed in your recipe posts as of late. I started following you because you had original ideas, but lately you’ve just been recycling your old ideas into “new” recipes. Also, you don’t update as often as you used to. I know inspiration gets a little dry at times but I’d expect some innovation at least, instead of the “I’m out of ideas so here’s something I haven’t done in a while.” Especially disappointing after purchasing your app which I think was the beginning of your downfall as a blogger. Just my honest opinion, take it or leave it.
I’m not going to delete your comment. :) I appreciate all insight. I am focusing about 50/50 on updating old recipes and creating new recipes now because with almost ten years of recipes, there are a LOT of old recipes that are good but don’t get the attention they deserve because I didn’t do such a good job the first time around (with either the writing, photography, or maybe even with the recipe itself). Rather than rushing to push out 3 new recipes per week, I’d rather do one or two that are better thought out and developed. This still might be a disappointment to you, but I wanted to explain the reasons behind the shift. It’s not because I’m running out of ideas. :)
Amber’s opinion is valid, but I wanted to offer a counter point! I am loving the revamped old recipes – I just make the tikka masala and really enjoyed it, whereas previously I was put off by the bad reviews and would always try something else. Additionally, I have been LOVING the meal prep series! I know that these use older recipes sometimes, but I find it so helpful when planning meals! As far as frequency… do people really cook a new recipe three times a week?? Just speaking for myself, I keep a steady rotation of tried and true meals, and then throw in one or two wild cards, so two new posts a week is plenty!
Not trying to say anyone is wrong, just that you can’t please everyone!
Beth, you are a ray of goodness in the abyss of the internet.
Great tips on how to freeze them! I always love a French bread pizza, but it’s almost like I forget about them and need reminded, lol. I love that you suggest using up leftovers in your fridge, and I will definitely check out your pizza sauce recipe. Thank you so much for the recipe !
Delicious. In Spain we call this type of pizza “paninis” this afternoon I ate one of this a cafe.