Margherita French Bread Pizza
Margherita French Bread Pizza is quick, easy, and absolutely delicious! Crisp French bread is topped with tangy marinara, fresh mozzarella, juicy tomatoes, and fragrant basil, then baked to perfection.
Servings: 4 servings
Cost: $11.74
Equipment
- Sheet pan (15" x 10")
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup olive oil divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 3 cloves garlic finely minced
- Salt and pepper
- 1/2 cup fresh basil leaves divided
- 1 large loaf French bread about 18 inches long and 4 inches wide, split half lengthwise and crosswise
- 1 (14.5-ounce) can crushed peeled tomatoes
- 8 ounces Freshly shredded mozzarella cheese
- 2 roma tomatoes
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Add the butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat. Stir occasionally until the butter is melted, then add in the oregano, parsley, and minced garlic. Stir occasionally until garlic is softened (not browned), about 2 minutes, then remove from heat.
- Stir in a generous pinch of salt and 1/4 cup finely chopped basil leaves. Slice the French bread in even halves and press the bread down evenly to compress it to 2/3 the original height. Flip over the bread so the cut side is facing up and place on a parchment or foil lined sheet pan.
- Brush half the garlic herb butter evenly over both surfaces of bread. Place in the oven for 5 minutes, then remove and set aside.
- Meanwhile, return the remaining garlic herb butter to the stovetop and add in the tomatoes. Stir and increase heat to medium, bring to a simmer, then reduce heat to maintain a slow simmer. Cook, stirring occasionally, until reduced, about 10 minutes. Season to taste with salt and pepper.
- Spread sauce evenly over the two bread halves, then spread mozzarella on top. Add the thinly sliced roma tomatoes evenly to both halves. Bake for another 8–12 minutes or until cheese is melted and the bread is lightly browned at the edges.
- Remove from oven and sprinkle Parmesan evenly over the tomatoes. Add fresh basil (rip or add full leaves), some pepper, and drizzle the last tablespoon of olive oil over everything. Enjoy immediately.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutrition
Serving: 1serving | Calories: 528kcal | Carbohydrates: 46.4g | Protein: 30g | Fat: 26.1g | Cholesterol: 37.9mg | Sodium: 969.5mg | Fiber: 5.1g | Sugar: 7.6g