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Grilled French bread pizza is one of my favorite, quick, dishes to make. I love the crunchy bread, the melty cheese and the slight grilled flavor. I don’t go too crazy with the toppings, just a bit of cheese, some sausage or pepperoni, and maybe some onion or mushrooms. That’s all I need. You can load them up, though, if you want. The bread can handle it. If you’re worried about lifting them off the grill when they’re done, I recommend using a wide spatula or slide them to the edge of the grill and gently onto a baking sheet.
No Boring Pizzas Here
This grilled French bread pizza packs extra flavor thanks to the garlic butter and a bit of oregano. They’re really what make them special. Of course, in a pinch, you can make these yummies in the oven too. Just heat it to 400 F and then follow the directions below. If you want a little color on top, just toss the pizzas under the broiler for a little before slicing and serving.
Anyone can make these. They’re foolproof. I made them for years, but without what I think really amps them up, and that’s the simple addition of the garlic butter. I really wish I’d thought of that sooner!
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Get Shredded
Everyone wants the cheese on their pizzas to be ooey-gooey melted. Totally melted. Not sorta melted. To achieve proper cheese nirvana you should shred your own. Don’t skimp on it because you think you have to get out the hand shredder you inherited from your grandma and it’ll take 2 hours to get 1 cup of cheese. Get one of these countertop manual shredders and you can crank that cup of cheese out in mere seconds. And cleanup? Easy. Just disassemble and toss into the dishwasher.
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Also try my grilled stuffed Manicotti shells.
Grilled French Bread Pizza
Ingredients
- 1 loaf French bread halved lengthwise
- 2 tablespoons unsalted butter
- 2 teaspoons garlic salt
- ½ cup pizza sauce warmed if refrigerated
- ½ cup shredded cheese more or less
- Favorite pizza toppings I like pepperoni, cooked and lightly chopped Italian sausage, a bit of red onion and sometimes mushrooms… use whatever you want!
- 1 teaspoon dried oregano
Instructions
- Fire up your grill for indirect cooking. You want the temperature where you're going to cook to be around 400 F. Alternatively, you can use direct, low, heat.
- Melt the butter and stir in the garlic salt.
- Use a brush to spread the mixture on the cut sides of the bread.
- Transfer the bread to the grill and cook for 5 minutes or until slightly toasted. If you find that your grill is toasting one side but not another, rotate the slices in the grill halfway through.
- Remove the bread.
- Divide the sauce between the two pieces, spreading to the edges (to quote Jeff Mauro: Edge-to-edge is our pledge!).
- Add the cheese then the other toppings.
- Finally, sprinkle with the oregano.
- Return to the grill and continue baking until the cheese is melted. Again, if one side is cooking faster than other simply rotate the pieces as necessary.
- Remove and let cool slightly before slicing.
Notes
Nutrition
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