You can make Italian Bread Pizza in 30 minutes! You'll love this crunchy, three-cheese pizza bread for an easy dinner or appetizer! Use a store-bought loaf for convenience or make one of these Italian Bread Recipes.
Did you know you can turn a loaf of Italian bread into an easy pizza dinner in less time than it takes for delivery?
Top it with olive oil, marinara sauce, provolone, mozzarella and Parmesan, plus any toppings you desire. Bake until bubbly, then broil until browned. When it cools, you'll bite into the crunchiest, cheesiest, Italian Bread Pizza and wonder why you haven't done this sooner!
Recipe ingredients
Italian Bread - Buy a loaf of fresh, soft, uncut Italian bread at the grocery store. The crust will become crispy in the oven. Of course, you can make your own Italian bread.
Marinara: My easy pasta sauce tastes delicious, and I keep some of it frozen just to thaw and use for pizza. Make sure you love whatever sauce you use, because it plays a big role here!
Provolone - Provolone cheese has a more pronounced flavor than mozzarella and brings an extra somethin' somethin' to our pizza bread. And, placing a layer of provolone slices on top of the bread provides a barrier to prevent sogginess.
Mozzarella - Shred it yourself for the best melting results. Pre-shredded mozzarella has an anti-caking agent that inhibits melting. (But use what you have!)
Parmesan - This adds a nice, salty accent to our Italian Bread Pizza. Feel free to add more, if you wish.
Basil - Fresh, herbal basil leaves bring a fabulous, finishing touch to this pizza. Get a plant for your windowsill so you can grab some leaves any time!
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Split the loaf of bread with a serrated knife (affiliate link). Press down the middles to flatten them somewhat so the toppings won't slide off the surface when baking.
- Brush with olive oil, making sure to reach the edges. Bake for five minutes on a sheet pan (affiliate link).
- Top with a layer of provolone slices to cover the bread.
- Add the sauce, shredded mozzarella, and grated parmesan. Bake until the cheese is melted and the crust is crispy, then broil for two minutes to brown the cheese.
Recipe tips
- To make the crust crispy, brush olive oil on the bread halves and the crust edges, then par-bake for five minutes without toppings.
- Don't put the sauce directly on the surface of the bread, or it will make it soggy. Use a layer of cheese on the bottom instead.
Variations
We love this cheesy pizza bread with sauce, but feel free to add more toppings:
- Sliced black olives
- Pepperoni
- Cooked, crumbled sausage
- Chopped bell peppers
How to store leftovers
Store leftovers in a sealed container in the refrigerator for up to four days. Or, you can freeze any leftover slices in a zip-top freezer bag.
How to reheat bread pizza
I don't recommend reheating pizza in the microwave, because the thick crust crust will be too soft.
The best way to reheat any pizza is to place a few slices in an ungreased 10-inch or 12-inch frying pan. Cover the pan and place it over medium heat. For thick slices of Italian Bread Pizza, you'll probably need about 8 minutes, or until the cheese melts and the crust is heated and crispy.
If you have an air fryer or toaster oven, you could try one of those methods instead.
More recipes to try
- Italian Garlic Bread
- Italian Sausage Bread
- Beer Pizza Dough
- White Clam Pizza
- Dessert Pizza with Bananas and White Chocolate
Enjoy!
If you try this Italian Bread Pizza Recipe, please leave a comment and a rating!
Italian Bread Pizza
Ingredients
- 1 pound loaf of Italian bread (not sliced)
- 1 Tablespoon olive oil
- 8 ounces provolone cheese slices (10 slices)
- 1 cup marinara sauce
- 6 ounces mozzarella, shredded
- 2 Tablespoons grated Parmesan cheese
- 4 fresh basil leaves
Instructions
- Preheat the oven to 450 degrees F. Use a long, serrated knife to slice the loaf of Italian bread in half the long way. Place the halves on an ungreased sheet pan. Use your hands to press down the white part of the bread to flatten it as much as you can. Brush the olive oil on the two halves, covering the crust edges first to help them be crispy when baked.
- Bake uncovered for 5 minutes.
- Add five slices of provolone to each half of the loaf, overlapping as needed. Cover the bread as much as possible. Top each half with ½ cup (one standard ladle) of marinara sauce. Sprinkle on the mozzarella evenly on each half. Top each half with one tablespoon of Parmesan.
- Bake, uncovered, for 12-15 minutes. Then, broil the pizza bread for two minutes, watching it carefully so it doesn't burn.
- Top the finished pizza with torn basil leaves (or ribbons of basil). Transfer the pizza to a cutting board and let it cool for five minutes before slicing it into planks to serve.
- Store leftovers in a sealed container in the refrigerator for up to four days. Or, you can freeze any leftover slices in a zip-top freezer bag. See the notes for reheating suggestions.
Notes
- For a small amount, use a pan on the stove over medium heat. Place the thawed slices in the pan, crust side down. Cover and set a timer for 7-8 minutes for thick pieces.Â
- For a larger amount, reheat it in a 350-degree oven on a sheet pan or pizza stone for 10-15 minutes.
Nutrition
(Recipe Source: Cooking with Mamma C)
LS says
Making this tonight, but adding either ground beef or meatballs!
Mamma C says
Hi LS - Oooh, nice!