30-Minute French Bread Pizza with Three Cheeses
Quick French bread pizzas with a triple-cheese blend and crispy toasted base. Garlic-rubbed bread gets topped with pizza sauce, mozzarella, asiago, and sharp provolone, then broiled until bubbly and golden. Perfect weeknight dinner or casual entertaining. This version uses three distinct cheeses for depth beyond standard mozzarella-only recipes.
Ingredients
- 1 loaf french bread, cut in half horizontally and vertically
- 2 tablespoons olive oil
- 1 clove garlic, cut in half
- 1 cup pizza sauce
- ½ cup mozzarella cheese, shredded
- ½ cup asiago cheese, shredded
- ½ cup sharp provolone cheese, shredded
Instructions
- 1
Preheat oven to 425F.
- 2
Brush cut sides of bread with olive oil and place cut side up directly on oven rack.
- 3
Toast bread until crisp, then transfer to baking sheet.
- 4
Toss shredded cheeses together in bowl and set aside.
- 5
Rub cut sides of bread with garlic clove halves and top each with pizza sauce.
- 6
Distribute cheese mixture evenly over sauce on all bread pieces.
- 7
Return to oven on baking sheet, switch to broiler on high, and melt cheese until golden and bubbly.
- 8
Serve immediately.
Tips
Toast bread first for crispness that holds toppings without becoming soggy under cheese.
Mix cheeses before topping so each piece gets balanced flavor from all three varieties.
Watch broiler carefully; cheese goes from bubbly to burnt quickly at high heat.
Good to Know
Unassembled components keep separately: bread (1 day, wrapped), sauce (3 days, refrigerated), cheese (5 days, refrigerated). Assembled but unbaked pizza freezes 2 months; broil from frozen, adding 2-3 minutes.
Prep all components separately, assemble and broil just before serving for best texture. Bread loses crispness if assembled more than 30 minutes ahead.
Serve immediately after broiling while cheese is still bubbly. Pair with simple salad or soup.
Common Mistakes
Skip toasting bread to avoid soggy, soft texture under wet toppings.
Don't skip garlic rub to avoid bland, one-dimensional flavor.
Watch broiler constantly to avoid burnt or overly dark cheese.
Substitutions
Dairy-Free Swaps
mozzarella can substitute all three
General Alternatives
FAQ
Can I make these ahead and reheat?
Yes. Assemble uncooked pizzas on baking sheet, cover, refrigerate up to 4 hours, then broil as directed, adding 1-2 minutes. Reheating baked pizzas at 350F for 5-7 minutes revives them but texture won't match fresh.
What if I don't have asiago or provolone?
Use 1.5 cups shredded mozzarella total. Any Italian melting cheese works: fontina, scamorza, or smoked gouda for variation. Texture and melt remain consistent.
How long will leftover pizza keep?
Refrigerate covered up to 2 days. Reheat at 350F until warmed through. Quality declines after day one due to bread staleness.