How to Make French Bread Pizza at Home

It doesn't take much to take French bread pizza from good to great.

It's almost a cliché—everyone knows that kids like pizza. It's one of the few guaranteed winners in a parent's food arsenal.

But here's the thing. They might like pizza, but they love French bread pizza. Something about biting into that crunchy, but pillowy loaf of bread, covered in cheese and sauce, is even more captivating than the average slice. Even if most people get their French bread pizzas from the freezer aisle.

So with the new school year upon us, I came to assistant food editor Kat Sacks with a mission: To develop mind-bendingly good homemade French bread pizzas. Ones that go beyond frost-bitten pepperoni and stingy processed cheese.

The first thing she discovered during her investigation? The not-so-surprising fact that the best French bread pizza starts with the bread.

I'm all about first-class French breads—skinny, crusty baguettes and round boules of miche. But you don't want either of those when it comes to French bread pizza. Instead, look for a crackly, soft, wide-ish loaf usually labeled "French" or—and this is a bit strange given the circumstances—"Italian". No matter how your supermarket labels it, the bread you want will be soft enough to withstand the heat of your oven without becoming a brittle, mouth-shredding, crumbly mess.

But the real carb trick Kat unearthed in test kitchen? Before you even reach for the toppings, pop the split halves of your loaf in the oven for five minutes, until lightly toasted. Next, smash a clove of garlic and rub it across the bread. Suddenly, you've transformed a plain old loaf into a crispy, garlicky vehicle for the onslaught of delicious toppings to come.

Now, about those toppings.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks.

The Old School: PEPPERONI + BASIL

You can't have a French bread pizza without a smattering of sliced pepperoni, my 6-year-old self would definitely insist. My adult self doesn't disagree. This version builds upon the classic trio of shredded mozzarella, jarred tomato sauce, and pepperoni by swapping out the usual dried herb mix for fresh basil and adding a healthy doze of red-pepper flakes for heat. If your kids don't like it spicy, just skip the chile flakes.

The New Classic: BBQ CHICKEN

Why shredded rotisserie chicken tossed in barbecue sauce works as a pizza topping is one of life's great mysteries—surpassed only by the appeal of Canadian bacon and pineapple. Here, the BBQ chicken is paired with sweet caramelized onions, coarsely grated smoked mozzarella, and fresh cilantro for a homemade take on a restaurant classic.

The Italian: ROASTED TOMATO AND PESTO

Who says French bread pizza can't be seasonal? Use up your farmers market haul by roasting cherry tomatoes and studding them over your French bread. Fill in the blanks with a few dollops of creamy ricotta cheese and a handful of salty parmesan. Once everything's melted and out of the oven, drizzle a spoonful or two of store-bought pesto on top for a pop of green that even vegetable-averse kids will fall for.