There are so many ways to satisfy pizza cravings: super-cheesy deep dish pies, crispy cauliflower versions, grilled and ranch-drizzled, or even saucy swirled breads. Honestly, I like them all. But the version I make most often is a little less traditional—French Bread Pizza—you know, the Stouffer’s frozen food.
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I loved eating French Bread Pizza (FBP for short) as a kid. The cheese-covered, tomato sauce-drenched open-faced loaf was like a fancified Hot Pocket with the convenience of a frozen pizza—a kid and busy parent’s dream meal. I still crave frozen FBP when I’m feeling nostalgic, but, nowadays, I turn to my homemade version. It’s faster than delivery, easier than traditional homemade ‘za, and just as comforting as my childhood classic.
Homemade FBP is easy-as-pie to make. Easier than shoving a frozen loaf into the toaster oven? Maybe not. But definitely simpler than making a pizza dough—no need to knead, roll it out on a floured surface, and wait for it to bake while you dust your kitchen clean. Just slice a loaf of French bread in half and then slice it open. Kapow! You instantly have a blank canvas to become a Pizza Picasso.
The topping possibilities are endless. Just open up the fridge and see what you have on hand. Any sliced vegetable, shredded cheese, and protein combo will do. If the fridge looks a little bare, try the pantry—canned olives, pickled pepperoncinis, and sundried tomatoes all do the trick. And don’t overlook leftovers. Last night’s roasted broccoli would pair perfectly with some browned sausage and pickled cherry peppers.
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I love a good helping of pepperoni and lots of mozzarella cheese, along with a few slices of provolone for stretchiness and Parmesan’s salty bite. If you’re a white pie fan, replace red sauce with a slather of ricotta cheese. Or make a substantial weekend breakfast and forgo the sauce all together. Top the bread with soft-scrambled eggs, a little shredded cheddar, and some crispy bacon.
It doesn’t take long for homemade FBP to bake—just 10 to 15 minutes, which is faster than any delivery I’ve ever ordered. When the hot, cheesy, pepperoni-studded loaf comes out of the oven, I like to top with with a little fresh basil if I’ve got it around. If I don’t, sprinkle crushed red pepper flakes, dried oregano, and some extra parmesan cheese, NY-pizzeria style.
What’s your favorite way to satisfy pizza cravings? Dish ’em all in the comments below!
