Pesto Garlic French Bread Pizza
A fun and classic French Bread Pizza is made in layers. The first is a garlicy pesto and cheese layer. Don't skip the steps, and you'll be guaranteed crispy bread, fluffy insides, and a kicky sauce and cheesy pizza. Perfect for last minutes crowds.
Ingredients
- 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
- 1 large loaf French or Italian bread see Notes, split half lengthwise and crosswise if needed to fit onto baking sheet(s)
- 1 1/2 cups (400 ml) or so of your favourite pizza sauce, room temperature (see Notes)
- 8 ounces (225g) freshly grated whole milk mozzarella cheese
- Favourite toppings see Notes
- 2 ounces (60g) grated Parmigiano-Reggiano
Instructions
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Adjust oven rack to upper position and preheat oven to 425°F (220°C).
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Place bread cut-side-up on the counter or cutting board. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Leave the baking sheet on top of the bread, weighing it down with heavy jars or cans. Set aside while you work on the pesto garlic butter.
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Heat butter and olive oil in a medium saucepan over medium-low heat until butter is melted. Add pesto, garlic, and pepper flakes, and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley and basil and a big pinch of salt. Remove from heat.
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Using a pastry brush, brush most of the garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and herbs. Set aside. Save about 1 tbsp or more as a final drizzle when ready to serve.
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Spread 1/4 of mozzarella evenly over surface of bread and transfer the baking sheet to oven. Cook until cheese is barely melted, about 8 minutes. Set aside while you prepare the remaining ingredients
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Chop or slice any toppings you want to use on your pizza. The smaller the pieces will ensure that they cook through in the oven, and the easier it will be to cut when ready to serve.
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Spread pizza sauce evenly over bread, then spread most of the remaining mozzarella on top of sauce. Scatter any toppings you want over the cheese. Finish with the remaining cheese.
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Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-Reggiano, remaining parsley and basil, and remaining tablespoon of garlic pesto butter. Allow to cool slightly, slice up with a serrated knife, and serve.
Recipe Notes
Use a grocery store 'Italian' or 'French' loaf. It should be oblong or oval, with a thin crust and dense fluffy interior. Do not try this with a French baguette or Italian Ciabatta. In both cases, the crust is too thick and dry, it will make for an unpleasant eating experience.
Here is my recipe for the best Pizza Sauce which can be made in advance and stored in the fridge till needed.
Toppings can include olives, mushrooms, red onions, pepperoni, hot banana peppers, artichoke hearts etc. In all cases, chop them small enough that they will cook through pleasantly, and will be easy to slice through when getting ready to serve up the pizza.