When two classic comfort foods like garlic bread and pizza combine, the result is one of the most crave-worthy dinners imaginable. This garlic bread pizza with pepperoni is the ultimate Friday night meal or quick weeknight dinner. It costs pennies compared to ordering out and couldn’t be easier to make.
Admittedly, this is not a typical Running to the Kitchen recipe but if there’s one food in this world that would be on my last meal wishlist, it’s pizza.
It’s the meal I broke every “cut” with back in my macro counting days and to this day, I can’t think of anything better than a quality slice of NY pizza. Yes, I’m specifying NY style because that kind of thing is important. I don’t want burnt thin crust Connecticut stuff or some crappy chain pizza joint kind of thing. And yes, I realize the irony of saying that while Pizza Hut boasts a cheesy garlic bread option on their menu.
Variations on pizza, like prosciutto stromboli also rank high on this list and this garlic pizza bread would be another.
If you crave carby comfort in the form of garlic bread or cheesy pizza, this pizza bread recipe will be right up your alley. It’s the ultimate mash-up of both crave-worthy recipes and it can be ready quicker than you can call for take out.
Why you’ll love this garlic bread pizza recipe
- Melted cheesy goodness in each bite
- Use your favorite pizza toppings
- Kid-friendly
- Cheaper than ordering out
- A garlic buttery base that’s to die for
- Ready in 25 minutes
My Pro Tip
Recipe Tip
Drooling but sad because you’re gluten-free? I hear ya, but this can easily be made with any gluten-free bread or loaf you can find.
What you need to make pizza garlic bread
- 1 baguette or loaf of choice
- softened butter
- garlic
- parsley
- grated mozzarella cheese
- grated parmesan cheese
- pizza sauce
- pepperoni slices (optional)
My Pro Tip
Recipe Tip
Use fresh garlic cloves here instead of premade minced garlic. The flavor is much more pronounced making it perfect for garlic bread.
While you could make this recipe even easier by using store-bought frozen garlic bread, I prefer to make my own. It’s not hard at all and this way you can control the ingredient quality.
If you can’t find a French baguette, chose another bread option like ciabatta, a rustic Italian loaf or a boule. The bread needs to be sturdy enough to hold up to the toppings with a thick, crispy crust.
How to make garlic bread pizza
Preheat an oven to 400°F and line a baking sheet with parchment paper.
Slice a baguette lengthwise and place on the prepared baking sheet with the cut sides facing up.
Mix together the softened butter, minced garlic and parsley in a small bowl until well combined. Generously slather the bread with the garlic butter mixture then place in the oven for five minutes.
Remove the bread from the oven. Spread the pizza sauce on top of the semi-baked bread then layer on the mozzarella, parmesan and pepperoni slices. Return to the oven and bake for another 12-15 minutes. Broil for the last couple of minutes until the edges of the bread and pepperoni start to crisp and turn golden brown.
Turn off the oven, open the door a little bit and let the pizza bread rest for a couple of minutes. Remove from the oven, cut into squares and serve while warm.
Other toppings to try
Just like any pizza, garlic pizza bread can be topped however you like.
Everything from sliced mushrooms, onions, olives and peppers to crumbled sausage can be added on top of the bread. Our best advice is not to overload the bread with excessive toppings. Keep it to one or two and try different variations on each half of the baguette.
For a margherita bread pizza, add some slices of fresh basil before serving
How to serve
For simple pizza nights, I love pairing a carby comfort food like this garlic bread pizza with easy greens or a salad.
Utica greens are perfect alongside this meal or a light mizuna lettuce salad would also go well.
This easy 25 minute meal is great for Friday night dining, lazy weeknight cooking or any game day watching event. Garlic bread pizza might give marinated wings or carne asada nachos a run for their money when it comes to the perfect football food.
Storing, reheating and making ahead
To make ahead, you can premix the garlic butter and keep it refrigerated in an air-tight (this is important otherwise your refrigerator will reek of garlic) container until ready to bake everything off.
Store any leftovers in an air-tight container in the refrigerator for up to 5 days. This recipe doesn’t freeze well after it’s made. The cheese get’s weird and the bread will get mushy when thawed.
The best way to reheat pizza bread is in the oven on a baking sheet, in the toaster oven or even in the air-fryer until warmed through at 300°F.
More pizza recipes to try
While not as quick and easy as garlic pizza bread, skillet pizzas are another favorite for Friday night dinners. Try this whole wheat chorizo spinach skillet pizza or this summer-time favorite, zucchini pesto pizza.
For another “cheater” pizza option, give this naan pizza a try.
Garlic Pizza Bread
Ingredients
- 1 French bread baguette
- 2 tablespoons minced garlic
- ¼ cup softened butter
- 2 tablespoons chopped fresh parsley
- 2 cups grated mozzarella cheese
- ¼ cup grated parmesan cheese
- ½ cup pizza sauce
- 2 ounces pepperoni slices
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper. Cut the baguette lengthwise and place cut side up on the baking sheet.
- In a small bowl, combine the garlic, butter and parsley. Spread generously on the bread.
- Bake the bread for 5 minutes. Remove and spread the pizza sauce on each half. Top with both cheeses and pepperoni slices.
- Return the baking sheet to the oven and bake for another 15 minutes. Broil for 1-2 minutes at the end until edges are golden brown and cheese is bubbly.
- Shut off the oven, open the oven door and allow the garlic bread pizza to rest for 2 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Absolutely LOVED these! Making again very soon.