Go Back
Frozen French Bread Pizza: Easy Crispy Upgrade

Frozen French Bread Pizza: Easy Crispy Upgrade

Bake frozen French bread pizzas on a preheated surface with extra mozzarella, Parmesan, herbs, and optional pepperoni for a crisp, bubbling, flavorful dinner in about 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package, usually 2 individual pizzas Frozen French bread pizzas
Cheese and Seasoning
  • 1 teaspoon Olive oil
  • 1/2 cup, divided Shredded low-moisture mozzarella
  • 2 tablespoons Grated Parmesan
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon Garlic powder
Optional Toppings
  • 12-16 slices Pepperoni
  • 1 tablespoon Chopped fresh basil or parsley
  • As desired Red-pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 425°F, placing a baking sheet, pizza stone, or baking steel inside while it preheats for a crisp bottom.
  2. Remove the frozen French bread pizzas from their packaging, keeping them completely frozen. Brush the exposed crust edges lightly with olive oil.
  3. Sprinkle the mozzarella, Parmesan, Italian seasoning, and garlic powder over the existing cheese. Add pepperoni or other toppings sparingly so the center does not become soft.
  4. Carefully place the pizzas on the preheated baking surface. Bake for 12–16 minutes, or according to the package directions, until the cheese is fully melted and bubbling and the edges are crisp.
  5. For a more browned, bubbly top, broil the pizzas for 1–2 minutes while watching constantly. Remove them before the cheese or bread darkens too much.
  6. Let the pizzas rest for 2 minutes, then finish with chopped basil, parsley, or red-pepper flakes. Slice and serve hot.

Notes

Keep the pizzas frozen until they go into the oven. Brand sizes vary, so check early during the 12–16 minute baking range. Pat wet toppings dry or briefly sauté them first, and use a preheated baking surface for the crispest underside.