Garlic Bread Pepperoni Pizza
This recipe perfects the fusion of garlic bread and pepperoni pizza by building it on a split loaf of French bread. Creating the garlic butter from scratch and pre-toasting the bread are the keys to a flavorful, shatteringly crisp crust that stands up to the toppings without turning soggy.
Ingredients
- 1 (18-inch) loaf French bread
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 cup pizza sauce
- 2 1/2 cups (10 ounces) whole-milk, low-moisture mozzarella, shredded
- 3 ounces pepperoni
- 1/4 cup grated Parmesan cheese
Steps
- 1
Set an oven rack to the middle position and preheat the oven to 400°F.
- 2
Slice the loaf of French bread in half lengthwise.
- 3
In a small bowl, thoroughly combine the softened butter, minced garlic, Italian seasoning, and red pepper flakes.
- 4
Spread the garlic butter mixture evenly from edge to edge over the cut sides of both bread halves.
- 5
Place the bread halves on a baking sheet and bake for 8 to 10 minutes, until the edges are golden brown and the butter has melted.
- 6
Remove the baking sheet from the oven. Spread the pizza sauce over the bread, then top with the shredded mozzarella, pepperoni slices, and finally the grated Parmesan.
- 7
Return the baking sheet to the oven and bake for an additional 10 to 12 minutes, or until the cheese is fully melted and bubbling and the pepperoni is crisp.
- 8
Allow the pizza to cool on the baking sheet for 5 minutes before slicing and serving.
Pro tips
- Pre-baking the bread with the garlic butter is the most important step for a crisp crust that won’t get soggy.
- Use a high-quality, crusty French bread loaf. Softer breads will absorb too much moisture.
- For pepperoni that curls into crispy cups, choose a natural-casing variety.
- Shred your own mozzarella from a block. It melts far better than pre-shredded cheese, which contains anti-caking additives.