Easy, simple French Bread Pizza Recipe

In this video, I share my personal recipe for French bread pizza. It’s very simple, inexpensive, and delicious. Please enjoy!

welcome to my kitchen and why are we in my kitchen because today I want to share my recipe with you for French bread pizza and that’s why I have my hair in a ponytail so it doesn’t fall in the food as I’m making it so this recipe for a French bread pizza very simple very easy to prepare and pretty quick and minimal list of ingredients I like to do recipes with very few ingredients with them because I don’t have a fully stocked kitchen as you can see that’s the extent of my spice rack so I like to well cut Corners in certain ways and so again ingredients baguette sauce grated cheese and then possibly whatever toppings you want so let’s start with the bagette which as you might recognize this it’s a French style bread um which is notable because of how thin and long it is and that’s why I prefer to make my Brun spread pizzas with the bagette because I find it makes very good size slices and it’s easy to make the slices so how do you cut up the bagette before turning that into the crust for your pizza simply put you cut it in half twice the first time smack down the middle so it dissect it like that and of course I’m just using a regular bread knife serrated bread knife to cut the bread with and this is the same knife I’m going to use to cut the slices into smaller slies once the pizza is baked once it’s done so again first we cut the baguette and half this way and then for each side you’re going to want to cut it down the middle and all the way so make it two halves that way I’ll show you be careful not to cut yourself and while you’re doing it try to be careful to keep both sides um thick enough to be a decent pizza crust you don’t want either side to be way too thin because it will just be crispy almost nothing to the crust and so there we go now I turn the one half of a baguette into two little uh slices so I can start putting the pizza together and I’ll repeat the process for the other side again split it in half this way so then you can prepare the rest of the pizza right here the cutting board right next to each other and so once you have your ingredients together so the bagette cut up into four pieces just like I just did and pasta sauce I buy you know a jar or a can of whatever pasta sauce I’m feeling like whatever my tastes are for this one here is an urban garlic season sauce so that way I don’t have to use my own seasonings to do the sauce and um so on on top of the sauce we have grated Seas so your three necessary ingredients baguette pasta sauce grated seas and you could use whatever pasta sauce You’ like sometimes I use a vodka sauce to do it or sometimes I mix 3/4 Alfredo to one4 Mar that makes a nice pretty pink sauce anyway whatever sauce your taste desires and so I’ve got right here it’s half a pound of Fairly finely shredded mozzarella cheese but sometimes I make it with a mix of mozzarella and cheddar or mozzarella and Parmesan um depending on what sauce I’m using and what toppings and what I feel like and so once you have uh your sauce your grated cheese and your baguette already I also pre- sliced this pizza I want to do with pepperoni and mushrooms so I already sliced up the pepperoni ahead of time uh to apply right to the pizza and I already sliced up all the mushrooms um and so what do you do once you have all your ingredients together and cut up ready to prepare I suggest then is when you preheat the oven to 375 degrees Fahrenheit and that’s part of how this recipe is quick and easy because you can actually put the pizza together put the ingredients together to make the pizza while the oven is preheating so let’s start that now again 375 degrees fah so now the oven is preheating so once you have the oven preheating the first thing is you take your baguettes and you add the sauce and so I like to use a decent Siz spoon um to do the sauce uh and so you just sort of use the spoon to spoon the sauce onto the top of each slice and then you can use if you want the bottom of the spoon to spread it around a little better if you want to get it spread because I don’t like to leave too many open spots around the edges that have no sauce or cheese or anything so I go ahead and spread it like that so I won’t make you watch the other four I mean the other three so they’re magically going to be done and just a second and so now that I have all of the pieces nicely Sauced up now it’s time to Simply sprinkle the cheese onto them one at a time and that’s one thing too if you want different slices with different kind of cheese you can do it this way because the pizza is cooking in four separate pieces so toppings or cheeses or sauces on one piece is not going to at all affect the flavor of the others which is one thing I like about the French bread pizza because when you make a traditional Pizza uh you know um it’s all one round piece and even if you don’t put toppings a topping on both halves sometimes the pl The Taste bleeds through into it so I like this because well I’m just using the same cheese and sauce on all the slices but I can switch up the toppings a little so I’m just going to sprinkle generous amount of cheese on each of these pieces and I try not to over overdo it with the Seas on the first time because I like to also be able to add little cheese on top of the toppings if I’m adding toppings I would like to throw a little cheese onto that as well and so I will do the other two without making you want and so now that I’ve finished putting all the sauce and seas on I have used for the record about um five ounces of sauce four to five ounces of sauce and same amount four to five ounces of shredded cheese and so then when you have the sauce and the tees on then either if you don’t want any toppings I would recommend adding a little extra cheese or you can sprinkle your toppings on and so like I said you don’t have to make all the each quarter of the pizza in the same exact toppings or flavorings but um so what I want to do here is do two of these quarters is with both pepperoni and mushroom one and the quarter with only pepperoni but plenty of it and the other quarter with just mushrooms um and then they’re all going to get a little extra cheese at the end and so for the ones that I’m using pepperoni and mushrooms I’m leaving good amount of spacing between the pepperonis so that the mushrooms will not have to all be exactly right on top of them uh and of course the one that I’m going to make pepperoni alone is going to have a lot more pepperoni on it and now we have again two pepperoni and mushrooms the ones over here and then one just a lot of pepperoni and the other one lot of mushrooms and again I’m going to throw a little more cheese over the top but by the way while I had the ited um the oven just got to preheated so very good timing the oven will probably be pretty well preheated uh just before you’re ready to put the stuff in so it’s always good to have it preheated all the way and so some people so again we preheated the oven to 375 degrees and when I put the oven the pizza in I’m G to bake it for 15 minutes so 375° f for 15 minutes and it should be nice and done some people prefer putting the uh Pizza directly on the oven rack in order to get the crispiest crust possible but myself I prefer to use a baking seat for the convenience of of being able to get things in and out of the oven without hurting myself and also so as not to make my oven too messy so I’m just going to transfer the pizza that I prepared on the on the cutting board right to a little baking sheet and there you go it’s ready to go in the oven some people might prepare the pizzas ahead of time on the baking seat already but I like to do it on the cutting board so that extra cheese and toppings and stuff don’t spill on the baking seat and dirty it up so here we go I’m going to put the oven put the pizza in the oven so again it is on a baking seat for the convenience of keeping the the oven clean and me not injuring myself and so I’m going to set the kitchen timer right now for 15 minutes and so I would suggest not to R checking on the pizza because you know every time you open the oven door to look in all of a sudden you’re going to need to cook it a lot longer because the oven gets colder and um so if you are too curious I suggest if you have an OV oven light function that’s how I would do it I would just um turn on the oven light and look in the little door and see that um it’s not overdone and so yeah so that’s it it’s very simple easy preparation pretty quick in the time I was putting the pizza together from the ingredients I was also preheating the oven and so you’re talking you know minimal amount of work and um yeah and that’s it so other than that again use the oven rack directly if you want an extra crispy crust or uh use a baking seat if you want to well keep your oven cleaner and risk uh be less at risk of injury to yourself and so in order for this video not to take forever I’m going to pause the recording until so timer goes off and we will see the results so of course you might have noticed how I did not use any olive oil you know any oils or grease or Butters anything really fatty like that uh that’s because I like to make it it makes it very light piz very um very light uh and it’s also a way for me to rationalize not being feeling guilty about wanting to eat more pieces of pizza than I probably should um and yeah and that also keeps the list of ingredients super simple again baguette cut into four slices the way I showed earlier grated cheese which I always have at least half a pound of grated cheese ready in case I want to go overboard with it and today first I put on four or five ounces of cheese um before the toppings went down and then I threw down another 2 oz on top of the toppings so I used about six or seven ounces of cheese but I always make sure to have at least half a pound of grad already so I don’t run out while I’m making the recipe and um yeah so it’s that it’s that simple baguette your favorite pasta sauce grated Seas of your own choosing and then whatever toppings you like there’s no other ingredients necessary to remember or to buy or to have stocked in your kitchen that’s why I like this French bread pizza recipe because it’s kind of foolproof it’s um it’s pretty easy to remember that every Pizza needs a crust and sauce and cheese and that toppings are an option and so is that simple so again we preheated the oven to 375 fahit before putting the ingredients together and right about when the oven was preheated um right after it was preheated um like a minute or two after I got the pizzas in there and I’ve been being patient not opening the door just checking through the oven light and they’re already starting to look pretty good and the oven timer has just 45 seconds left on it now because I paused during some of it so um this recipe might take a long a little longer to make because of the cooking time is 15 minutes whereas in this video I paused the recording for several of those minutes and so as soon as I hear the kits and timer go off I will be ready to pull it out of the oven and check it out now again we cooked it at 375 and I used a baking seat for convenience factors um if you do it that way and you find out that there we go it’s ready to come out and you find out that the crusp that the crust isn’t crispy as you would like it if you would like it crispier you have an option of raising the heat from 375 after the 15 minutes if it’s not crispy enough raise it from from where is at 375 up to 400 or even 425 and put the pizza back in for a couple minutes whereas to me yeah that is feeling plenty crispy enough already so again 15 minutes at 375 and we’re all done and so don’t these look delicious I got the two pepperoni and mushroom all the way on this side and then mushroom only right here and pepperoni right in the tallest piece in the middle of it and I’m looking very much forward to tasting these so once you do pull it out of the oven you’re going to want to let it cool for about at least two minutes or so cool for a couple minutes before you can start slicing the bread again uh slicing the um um pizza and um so we I’ll show you these again so you can see we have four pretty long slice is trying not to tip this over and drop them of course so what I will do is I will actually turn them into eight slices each half the size by cutting each of these four in half half de side dissecting it so this baguette which was a little on the small side um but not tiny um ended up making an eight sliced pizza out of it and so while the uh Pizza is cooling down um I’m going to I guess decide which of the ones I want to eat do I want pepperoni and mushroom or just pepperoni or just mushroom like I said that’s a good feature of this recipe you can switch up toppings as you see fit so again I’m going to go ahead and cut the pepperoni only slice into two slices here and so pretty much I’m just going to cut it down the middle with the bread knife the same one I used to cut that bagette up with a while ago cut it down the middle with a little bit of an angle to it now have two slices of pepperoni pizza and I have half a dozen more slices to go and there you go so I hope you enjoyed the recipe please do hit the like button on this video and oh by the way I know if you’re thinking this is a little off brand for a channel that’s about language and culture um by the way Cuisine is a big part of culture and food is and I started making this French bread pizza recipe uh when I was 22 and moved to France and had all these amazing bakeries near me and all these good caeses and all that and I thought that’s an obvious thing I can learn to make French bread pizza so that’s it in part why it’s such a simple recipe but I also yeah wanted to keep it super easy voila so I don’t have that many recipes that I make I might share with you eventually my recipe for French toast which a key to that is also a good baguette just like the French bread pizza that I make and um and maybe even how I do my version of key uh it’s sort of a very Americanized version of key luren but anyway we’ll see um when I can yeah uh have time to do that I would like to sh those and otherwise I’ll get more back to language so thanks for sticking around for the video and watching till the very end I very much appreciate that and so I will see you around next time