In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly get together in person to cook up a nostalgic dish: French bread pizza. We share tips on choosing the right bread, how to prevent soggy crust, and explore creative toppings that turn a simple weeknight staple into something special.
In this episode, we talk about:
- Nostalgic comfort foods and how certain meals feel like a warm hug from childhood
- We also want to hear about the food from childhood that makes you want to gag!
- Comparing Italian bread versus traditional French bread for homemade pizza
- The secret to avoiding a soggy crust: broiling the bread with garlic butter first and putting cheese under the sauce
- Fun topping debates, including the verdict on if pineapple belongs on pizza
- What happens when you cook the pizza bread at 350 degrees
- Plus four elevated flavor combinations to take your French bread pizza way beyond basic pepperoni
Resources & Links
Three Rules for Crispiness (No Soggy Bread!)
1. The Garlic Butter "Moisture Barrier": Before adding any sauce, slice your loaf lengthwise and brush the cut side with garlic-infused butter or olive oil, then toast it under the broiler or in a hot oven for 3–5 minutes until light golden. This seals the bread so the tomato sauce doesn't sink in and make it gummy.
2. Cheese First, Then Sauce: Sprinkle a thin layer of shredded mozzarella directly onto the toasted garlic butter, add your sauce, and top with more cheese. The bottom cheese layer creates an extra shield against moisture.
3. Press It Down slightly: Gently compress the soft interior of the cut bread with the back of a spoon before buttering. It creates a sturdy "boat" to hold heavy toppings.
Baking Method
Bake on a sheet pan at 425 degrees for 10–12 minutes until the cheese is completely melted and bubbly, then switch to the broiler for 1–2 minutes to get those glorious brown, blistered cheese spots.
Elevated Flavor Combinations (Beyond Basic Pepperoni)
1. The "Hot Honey & Spicy Soppressata"
Base: Garlic butter + classic marinara
Toppings: Shredded low-moisture mozzarella, spicy soppressata (or cup-and-char pepperoni), and fresh ricotta dollops
The Finish: Drizzle with hot honey and fresh basil immediately out of the oven.
2. The "White Pizza" Spinach & Artichoke
Base: Olive oil, minced garlic, and ricotta or blended cottage cheese
Toppings: Chopped marinated artichoke hearts, wilted spinach, shredded mozzarella, and grated parmesan
The Finish: A squeeze of fresh lemon juice and red pepper flakes.
3. The "BBQ Chicken & Red Onion"
Base: Smoky BBQ sauce mixed with a touch of marinara (keeps it from being overly sweet)
Toppings: Shredded rotisserie chicken, thin-sliced red onion, mozzarella, and smoked provolone
The Finish: Fresh cilantro or green onions after baking.
4. The "Sausage & Pickled Pepper" (The Savory Classic)
Base: Rich tomato paste cooked down with garlic, oregano, and olive oil
Toppings: Browned Italian sausage, sliced pickled peppadew or banana peppers, and mozzarella
The Finish: Grated pecorino romano.
If there are recipes you want us to try or questions you want to ask, email us at everydaycooksrecipeclub@gmail.com
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Disclaimer
Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.
Credit
Original Music by Matthew J. Smith
Recipe Testers: Matt, Ryan, Matt, and Cameron