Ingredients
Method
Garlic Butter and First Bake
- Preheat your oven to 425°F and line a rimmed baking sheet with aluminum foil.
- Melt the butter in a small bowl in the microwave or on the stovetop, then stir in the garlic powder, dried parsley, and Italian seasoning until well combined.
- Slice the French bread in half crosswise, then slice each half lengthwise to create 4 pieces, each about 7-8 inches long and 3-4 inches wide.
- Brush the cut sides of the bread generously with the garlic butter mixture. Place the bread pieces cut-side up on the prepared baking sheet and bake for 6-8 minutes, until lightly golden.
- Remove the baking sheet from the oven and sprinkle a small amount of the mozzarella cheese over the bread. Return to the oven and bake for another 4-5 minutes, until the cheese is melted.
Finish the Pizzas
- While the bread is baking, for crispier pepperoni, arrange the pepperoni slices in a single layer on a microwave-safe plate and microwave for about 40 seconds. If you prefer softer pepperoni, skip this step.
- Take the baking sheet out of the oven. Spread the pizza sauce evenly over the bread, then top with the remaining mozzarella cheese, the partially cooked pepperoni, grated Parmesan cheese, and a sprinkle of pizza seasoning if using.
- Return the baking sheet to the oven and bake for 8-10 minutes, until the cheese is bubbly and starting to brown.
- If desired, drizzle any leftover garlic butter over the hot pizzas. Slice and serve immediately.
Nutrition
Notes
For a vegetarian version, skip the pepperoni and add sliced mushrooms, bell peppers, or olives. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a toaster oven or at 350°F for 5-7 minutes. You can make the garlic butter ahead and keep it in the fridge for up to a week. Avoid over-saucing the bread, as it can make the crust soggy. For extra flavor, use a good-quality pizza sauce or add a pinch of red pepper flakes.