When my husband is away on business, I confess I develop a borderline shameful obsession with pizza—particularly frozen French bread pizzas. He enjoys pizza too, but he tires of it sooner than I do. I never reach a point where I think, “Meh—let’s have something else.” So while he’s off doing his thing, I indulge. Moderation? Not today.
I love many styles of pizza, but my favorites are thin-crust and French bread pizzas. There’s something irresistible about long, soft loaves of French-style bread topped with sauce, cheese, and any toppings you like.
Note: I’m not talking about crusty, chewy baguettes but the soft, airy loaves you often find in grocery stores—more like an oversized sub roll. They’re perfect for this recipe.
I’ve been guilty of loading my cart with frozen French bread pizzas, but there are a couple of downsides. Freezer space is limited, and store-bought frozen versions just don’t compare to homemade. Making them yourself is tastier, healthier, and more economical.
Most local delis and small grocery stores sell those long, floppy French bread loaves that bend if you don’t support them with both hands. They’re ideal here: a sturdier bread would be hard to bite once toasted and loaded with toppings, while these tender loaves toast perfectly—crisp at the edges and yielding inside.
Topping possibilities are endless. Traditional pizza toppings work wonderfully, and more elevated combinations do too. I’m obsessed with heaps of spinach and I adore white-sauce pizzas. “White pizza” can simply mean olive oil and garlic brushed on the crust, but I prefer a creamy garlic Alfredo for a richer, smoother result. The sauce balances the spinach, and a generous layer of mozzarella that bubbles and browns at the edges makes everything irresistible.
For a salty, savory contrast, I like to add torn strips of prosciutto on top—optional, but delicious. This elevates a humble French bread pizza into something that feels a bit more refined.
Of course, refinement is optional: you can enjoy these in yoga pants on the couch or dressed up at the table. Either way, they deliver comfort and flavor in equal measure.
White Spinach French Bread Pizzas {with or without Prosciutto}
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 loaf French bread
- 2 tablespoons extra virgin olive oil
- 2 cups garlic Alfredo sauce purchased or homemade
- 1 bag frozen cut spinach cooked, drained, and squeezed to remove excess moisture
- 3 cups shredded mozzarella cheese
- Optional: four thin slices prosciutto torn into rough strips
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
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Cut the French bread in half lengthwise, then cut each half in half again so you have four long pieces. Arrange the pieces cut-side up on the prepared baking sheet. Drizzle the olive oil evenly over the cut surfaces and toast in the oven until the edges are golden brown.
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Remove the toasted bread from the oven. Spread the garlic Alfredo sauce over each piece, then divide and scatter the cooked, drained spinach on top. Sprinkle the mozzarella evenly over the spinach. If using prosciutto, tear it into strips and arrange on top of the cheese.
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Return the pans to the oven and bake for 10–15 minutes, or until the cheese is fully melted and bubbly. For browned, slightly toasted cheese spots, bake an additional 3–5 minutes to your preference.
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Let the pizzas rest for about 5 minutes before slicing. Serve warm or hot and enjoy.
Nutritional information is an estimate. Calculate values based on the actual ingredients you use if desired.
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