French Bread Pizza

Making French Bread Pizza Ahead

Best eaten straight away. Keeps in the fridge for 1 day; reheat at 200°C for 8 minutes.

French Bread Pizza: The Method

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Split the baguette lengthways and pull out a little soft crumb. Toast, cut side up, on a tray for 3 minutes.

   Mark done Start 3 min timer

2. Heat the oil in a pan, cook the garlic for 30 seconds, then add the tomatoes, oregano and salt. Simmer for 8 minutes until thick.

   Mark done Start 30 sec timer

3. Spread the sauce over both halves, add the pepperoni and cover with the cheese.

   Mark done

4. Bake for 10 minutes until the cheese is bubbling and golden. Cut each half in two.

   Mark done Start 10 min timer

Tips for Success

• Simmer the sauce until thick to avoid soggy bread.
• Toast the baguette first for crispness.
• Add peppers or mushrooms for variety.

Good Alongside

Green salad · Soup · Garlic dip

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About French Bread Pizza

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.