Baked French Bread Pizza Wedges with Mozzarella and Toppings

Why You’ll Love This Recipe

• Fast and satisfying: All the pizza vibes with a fraction of the time and effort.
• Super crisp edges: A quick pre-toast helps the bread stay crunchy under the sauce and cheese.
• Easy to customize: Swap toppings based on what’s in your fridge.
• Perfect for sharing: Cut into big wedges and let everyone grab one.

Grocery List

• Produce: 1 cup (4 oz) mushrooms; fresh basil or parsley (optional)
• Dairy: 2 cups (8 oz) shredded low-moisture mozzarella; grated Parmesan (optional)
• Pantry: 1 large baguette (12–16 oz); 3/4 cup pizza sauce or marinara; olive oil; dried oregano (optional); sliced black olives (1/3 cup)
• Deli/Meat: pepperoni slices (2 oz)

Full Ingredients

Bread & Sauce

• 1 large baguette (12–16 oz), split lengthwise
• 1 tbsp olive oil
• 3/4 cup pizza sauce (or marinara), room temperature if possible (spreads easier)

Cheese

• 2 cups (8 oz) shredded low-moisture mozzarella
• 2 tbsp grated Parmesan (optional, for extra savory flavor)

Toppings

• 2 oz pepperoni slices (about 40 small slices)
• 1 cup (4 oz) mushrooms, thinly sliced
• 1/3 cup sliced black olives, drained

Finishing (Optional)

• 1 tsp dried oregano
• 1 tbsp chopped fresh basil or parsley
• Crushed red pepper flakes, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Arrange an oven rack in the upper-middle position. Preheat the oven to 450°F (232°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup.

Step 2: Split the baguette and pre-crisp it

Split 1 large baguette lengthwise (like you’re making a sandwich). Place both halves cut-side up on the baking sheet. Brush the cut surfaces with 1 tbsp olive oil.

Bake for 3–4 minutes to lightly toast the bread. This quick pre-toast helps the baguette stay crisp once the sauce and toppings go on.

Step 3: Add sauce and cheese (in the right order)

Remove the pan from the oven. Spread 3/4 cup pizza sauce evenly over both toasted halves, leaving a small border at the edges.

Sprinkle on 2 cups (8 oz) shredded mozzarella in an even layer. If using, add 2 tbsp grated Parmesan and 1 tsp dried oregano now for extra flavor.

Step 4: Pile on the toppings

Distribute the toppings evenly over the cheese: 2 oz pepperoni, 1 cup sliced mushrooms, and 1/3 cup sliced black olives. Aim for good coverage so every wedge gets a bit of everything, but don’t overload the bread so it stays crisp.

Step 5: Bake until bubbling and crisp

Return the baking sheet to the oven and bake at 450°F (232°C) for 10–12 minutes, or until the cheese is fully melted and bubbling and the bread edges are crisp and golden.

If you like more browning on top, broil for 1–2 minutes at the end. Keep a close eye during broiling; the difference between perfectly browned and too dark can happen fast.

Step 6: Rest briefly, then cut into big wedges

Let the pizzas rest on the pan for 2 minutes so the cheese sets slightly (this makes cleaner slices). Transfer to a cutting board and cut each baguette half into 4 big wedges (or smaller pieces if you prefer).

Step 7: Finish and serve

Sprinkle with fresh basil or parsley if using, and add crushed red pepper flakes for heat. Serve immediately while the bread is crisp and the cheese is stretchy.

Pro Tips

• Pre-toast = crispy success: Those 3–4 minutes before topping make a big difference, especially if your sauce is on the wetter side.
• Use low-moisture mozzarella: Fresh mozzarella releases more water and can soften the bread. Low-moisture shreds melt smoothly and keep things crisp.
• Slice mushrooms thin: Thin slices cook through quickly in the short bake time. If your mushrooms are thick, consider a quick sauté (3–4 minutes) first.
• Don’t over-sauce: A thin, even layer is plenty. Too much sauce can make the baguette soggy.
• Broil carefully: If you broil, stay nearby and watch constantly for even browning.

Variations

• Veggie Supreme: Skip pepperoni and add 1/2 cup diced bell pepper and 1/4 cup thinly sliced red onion (keep slices thin so they soften in time).
• Meat Lovers: Add 1/2 cup cooked crumbled Italian sausage and swap black olives for 1/4 cup sliced pickled jalapeños.
• Garlic Bread Pizza: After pre-toasting, rub the cut side with 1 peeled garlic clove, then add sauce and toppings as directed.

Storage & Make-Ahead

To store: Cool leftovers completely, then wrap tightly or place in an airtight container. Refrigerate for up to 3 days.

To reheat (best for crispness): Bake on a sheet at 400°F (204°C) for 8–10 minutes, or until hot and crisp. A toaster oven also works well. Avoid the microwave if you want the bread to stay crunchy.

Make-ahead tips: Slice mushrooms and olives up to 24 hours ahead and refrigerate. You can also split the baguette in advance; keep it well wrapped at room temperature.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 22 g fat, 55 g carbohydrates, 24 g protein, 1,100 mg sodium, 3 g fiber, 6 g sugars.