Description
A delicious and easy-to-make Pesto Garlic French Bread Pizza combining crispy, buttery bread with flavorful pesto, garlic, fresh herbs, and melty mozzarella cheese. This recipe uses a classic French or Italian loaf as the base, layered with pizza sauce, your favorite toppings, and finished with a sprinkle of Parmigiano-Reggiano for an irresistible pizza experience.
Ingredients
Pesto Garlic Butter
- 3 tbsp (45g) unsalted butter
- 2 tbsp (30ml) extra-virgin olive oil
- 3 tbsp (45 ml) pesto sauce, homemade or store bought
- 2 medium cloves garlic, minced
- Pinch red pepper flakes
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped basil
- Kosher salt, to taste
Bread and Toppings
- 1 large loaf French or Italian bread, split half lengthwise and crosswise if needed
- 1 1/2 cups (400 ml) pizza sauce, room temperature
- 8 ounces (225g) freshly grated whole milk mozzarella cheese
- Your favorite pizza toppings, chopped or sliced (olives, mushrooms, red onions, pepperoni, hot banana peppers, artichoke hearts, etc.)
- 2 ounces (60g) grated Parmigiano-Reggiano
Instructions
- Prepare Oven and Bread: Adjust oven rack to the upper position and preheat oven to 425°F (220°C). Place the bread cut-side up on a cutting board. Using a rimmed baking sheet, press down evenly on the bread until compressed to about two-thirds of its original height. Leave the baking sheet on top, weighing it down with heavy jars or cans, and set aside.
- Make Pesto Garlic Butter: In a medium saucepan over medium-low heat, melt butter with olive oil. Add pesto, minced garlic, and red pepper flakes. Cook, stirring occasionally, until garlic softens but does not brown, about 2 minutes. Stir in half the chopped parsley and basil, and a pinch of kosher salt. Remove from heat.
- Brush Bread with Pesto Garlic Butter: Using a pastry brush, coat most of the garlic butter mixture evenly over the cut surfaces of the compressed bread, ensuring garlic and herbs are well distributed. Reserve about 1 tablespoon for drizzling later. Set bread aside.
- Melt Initial Layer of Cheese: Evenly spread one-quarter of the mozzarella over the bread’s surface. Transfer the baking sheet with bread to the preheated oven and bake until cheese is just melted, about 8 minutes. Remove and set aside.
- Prepare Toppings: Chop or slice your chosen toppings into small pieces to ensure they cook through and are easy to cut later.
- Assemble Pizza: Spread pizza sauce evenly over the bread, then evenly distribute most of the remaining mozzarella on top of the sauce. Scatter your prepared toppings over the cheese and finish with the remaining mozzarella.
- Bake Pizza: Return the assembled bread pizza to the oven and bake until the cheese is melted and starting to brown, about 10 minutes.
- Finish and Serve: Remove from oven and immediately sprinkle with grated Parmigiano-Reggiano, remaining parsley and basil, and drizzle with the reserved garlic pesto butter. Allow to cool slightly. Slice with a serrated knife and serve warm.
Notes
- Use an oblong or oval grocery store French or Italian loaf with a thin crust and dense, fluffy interior. Avoid French baguette or Italian ciabatta due to their thick, dry crusts.
- Make pizza sauce in advance for best flavor and convenient assembly. Homemade or store-bought can be used.
- Toppings can include olives, mushrooms, red onions, pepperoni, hot banana peppers, artichoke hearts, etc. Chop toppings small to ensure even cooking and easy slicing.
