Mohamed Shili Pioneer Woman French bread pizza is a quick weeknight dinner made with split deli rolls topped with marinara or pesto, mozzarella, caramelized onions, sausage, and any toppings you want, ready in about 30 minutes.
This recipe comes straight from Ree Drummond’s site at thepioneerwoman.com, where she designed it for nights when there is no time to make dough from scratch. Ree uses store-bought deli rolls instead of actual French bread because that is what her small-town grocery store carries, and she says any crusty roll works fine.
The technique that sets these apart is the two-rack bake. Starting on the lowest rack at 375F crisps the bread underneath without overcooking the toppings, then cranking the heat to 425F and moving to the top rack bubbles and browns the cheese in just 2 to 3 minutes. Skip this and you get soggy bread or burnt cheese.
Pioneer Woman French Bread Pizza
Description
Summary: Split rolls loaded with sauce, a thick layer of mozzarella, and whatever toppings you can grab from the fridge. The two-temperature bake method gives you crispy bread on the bottom and bubbly golden cheese on top every time.
Ingredients
For the Pizzas:
For the Toppings (choose any):
Instructions
- Heat the oven. Preheat to 375F (190C).
- Caramelize the onions. Melt the butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until golden and softened, 8 to 10 minutes. Transfer to a plate.
- Brown the sausage. Add the sausage to the same skillet. Cook, breaking it up with a wooden spoon, until no longer pink, 6 to 8 minutes. Drain and set aside.
- Build the pizzas. Lay the roll halves cut side up on a large baking sheet. Spread each half with a generous portion of marinara or pesto. Top with a thick layer of shredded mozzarella and parmesan if using. Add caramelized onions, sausage, and any other toppings you like.
- Bake low then high. Place the pan on the lowest oven rack and bake 8 to 10 minutes until the bread starts to crisp. Crank the heat to 425F (220C) and move the pan to the highest rack for 2 to 3 minutes, until the cheese bubbles and turns golden.
- Slice and serve. Remove from the oven and cut each pizza half across the middle for mini portions. Serve immediately.
Notes
- Storage: French bread pizza is best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a 375F oven for 5 to 7 minutes to re-crisp the bread.
FAQs
Why start on the lowest rack and finish on the highest?
The bottom rack puts the bread closest to the heat source, which crisps the cut side before the toppings overcook. Moving to the top rack for the final minutes directs heat down onto the cheese and toppings so they bubble and brown without drying out.
If you bake on one rack the entire time, either the bread stays soft underneath or the cheese burns before the base crisps. The two-position method solves both problems in under 12 minutes total.
Why does Ree use deli rolls instead of actual French bread?
Deli rolls are sturdier than a sliced baguette, so they hold up under heavy toppings without collapsing or getting soggy in the middle. They also come in individual portions, which means everyone can pick different toppings without arguing over a single loaf.
Any crusty roll with a firm crumb works here. Avoid soft hamburger buns or sandwich bread because they absorb the sauce and turn to mush before the cheese even melts.
Can you use pesto and marinara on the same pizza?
You can, but use them on separate halves rather than mixing them together on one piece. Pesto has enough oil that it keeps the bread from crisping if you layer too much, and marinara dilutes the basil flavor if the two blend.
Ree uses pesto as a standalone base topped with just cheese and sliced tomatoes or roasted red peppers. The marinara halves get the heavier toppings like sausage, pepperoni, and olives.
Why caramelize the onions separately instead of adding them raw?
Raw onion slices release water as they bake, which makes the cheese layer soggy and prevents it from browning properly. Cooking them first in butter for 8 to 10 minutes drives off that moisture and brings out their natural sweetness.
Caramelized onions also stick to the cheese as it melts, so they stay on the pizza when you pick it up. Raw slices slide off the moment you take a bite because there is nothing holding them to the surface.
How do you keep the bread from getting soggy with sauce?
Spread the sauce in a thin even layer rather than pooling it in the center. The bread only needs enough sauce to flavor each bite, not enough to soak through. If you are using a very watery marinara, let it simmer in a small saucepan for 5 minutes to thicken before spreading.
The low-rack start also helps because the direct bottom heat evaporates moisture from the bread surface faster than the sauce can soak in. That is why Ree is specific about starting on the lowest rack first.
