Fresh Milled Flour French Bread Pizza
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Fresh Milled Flour French Bread Pizza is topped with homemade pizza sauce and mozzarella, then baked until crisp, and the cheese is melty!
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Fresh Milled Flour French Bread Pizza is one of my favorite ways to turn a loaf of homemade, fresh-milled French bread into an easy dinner. The bread gets crisp around the edges while staying soft inside, then you top it with a simple homemade pizza sauce and plenty of thick shredded mozzarella cheese.
This is especially perfect when you have a loaf of Fresh Milled Flour French Bread leftover from dinner. Slice it lengthwise, pile on the toppings, and you have pizza in about 10-15 minutes.
I like using thick shredded mozzarella because you get those really good melted pockets of cheese instead of a super thin layer. I also sprinkle a little extra oregano over the cheese before baking because it gives the whole thing that classic pizza shop smell and flavor.
Quick Bites About This Recipe
Skill Level: Super easy, especially if your French bread is already baked.
Swaps: Use your favorite prepared pizza sauce instead of the homemade tomato sauce.
Make Ahead: Mix the pizza sauce up to 3 days ahead, refrigerate until needed, or freeze any leftovers.
Freezer Friendly: Assemble and freeze the French bread pizza before baking for up to 2 months.
Variations & Substitutions: Add pepperoni, cooked sausage, mushrooms, peppers, onions, or any of your favorite pizza toppings.
Fresh Milled Flour French Bread Pizza Ingredients
Fresh Milled Flour French Bread: Day-old bread works especially well because it holds up nicely under the sauce and cheese.
Crushed tomatoes: This is my favorite easy pizza sauce base. Crushed tomatoes give you plenty of fresh tomato flavor without cooking a separate sauce.
Dried basil: Basil adds that classic Italian pizza flavor and works perfectly with the crushed tomatoes.
Dried oregano: I use oregano in the sauce and sprinkle a little more over the cheese before baking.
Granulated garlic: This adds garlic flavor throughout the sauce without pieces that can burn.
Kosher salt: A little salt brings out the tomato flavor. Taste your crushed tomatoes first since some brands are saltier than others.
Mozzarella cheese: I love thick shredded mozzarella here because it melts into a thick cheesy topping. You can use part-skim or whole-milk mozzarella depending on what you prefer.
Pizza toppings: optional, but this recipe is easy to customize with pepperoni, vegetables, cooked sausage, or whatever everyone likes.
How to Make Fresh Milled Flour French Bread Pizza
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Slice the Fresh Milled Flour French Bread in half lengthwise. Place both halves cut side up on the baking sheet.
Mix the crushed tomatoes with the basil, oregano, granulated garlic, and kosher salt. Stir until fully combined.
Spread the pizza sauce evenly over the cut sides of the bread. I like enough sauce to cover the bread well without completely soaking it.
Top generously with thick shredded mozzarella cheese. Add any additional pizza toppings, then finish with a little extra dried oregano.
Bake at 400°F for about 8-12 minutes, until the cheese is fully melted and the bread edges are lightly crisp.
Let the French bread pizza sit for a couple of minutes before slicing and serving.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store leftover French bread pizza in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze assembled unbaked French bread pizza for up to 2 months. Wrap it well to prevent freezer burn.
Reheat: Reheat at 375°F until hot and the cheese is melted. Individual pieces also reheat really well in the air fryer.
Recipe Tips and Notes
- Day-old Fresh Milled Flour French Bread works well because it’s sturdier and less likely to get soggy.
- Do not overload the bread with sauce. You want enough for flavor without soaking the crumb.
- Whole milk mozzarella will generally melt richer and creamier than part-skim mozzarella.
- Add only cooked meat toppings before baking.
- Sprinkle a little extra oregano over the cheese right before or after baking.
- Start checking around 8 minutes. Depending on the thickness of your bread and amount of cheese, it may need closer to 12 minutes.
Fresh Milled Flour French Bread Pizza
Video
Ingredients
- 1 loaf Fresh Milled Flour French Bread
- 1 cup crushed tomatoes
- 1-2 teaspoons dried basil
- 1-2 teaspoons dried oregano plus more for topping
- 1-2 teaspoons granulated garlic
- 1/2 teaspoon kosher salt or to taste
- 2 cups shredded mozzarella cheese thick
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the Fresh Milled Flour French Bread in half lengthwise and place both halves cut side up on the baking sheet.1 loaf Fresh Milled Flour French Bread
- Combine the crushed tomatoes, dried basil, dried oregano, granulated garlic, and kosher salt. Stir until fully combined.1 cup crushed tomatoes, 1-2 teaspoons dried basil, 1-2 teaspoons dried oregano, 1-2 teaspoons granulated garlic, 1/2 teaspoon kosher salt
- Spread the pizza sauce evenly over both halves of the French bread. Avoid adding such a thick layer that the bread becomes saturated.
- Sprinkle the mozzarella evenly over the sauce, making sure the cheese reaches close to the edges.2 cups shredded mozzarella cheese
- Add any optional pizza toppings.
- Sprinkle a little additional dried oregano over the mozzarella.
- Bake at 400°F for 8-12 minutes, until the cheese is melted and bubbling and the edges of the bread are lightly crisp.
- Let rest for 2-3 minutes before slicing and serving.
Notes
- Substitutions: Use your favorite prepared pizza sauce instead of the crushed tomato mixture. Whole milk or part-skim mozzarella can be used. Add your favorite cooked pizza toppings.
- Storage: Refrigerate leftover French bread pizza in an airtight container for up to 3 days. Assemble and freeze unbaked pizza for up to 2 months.
- Reheat: Reheat at 375°F until hot and the cheese is melted. You can also reheat individual pieces in the air fryer until crisp and warmed through.
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Nutrition Information
Nutrition information is automatically calculated, so should only be used as an estimate.