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Rach's Cheesy French Bread Pizza is topped with the best of every antipasti board. 

For more of Rach's French bread pizzas, check out her recipes for Shrimp Scampi French Bread Pizza and Nacho French Bread Pizza.


For the Raw Pizza Sauce:
  • One 14-ounce can Italian tomatoes
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • Salt
  • A few leaves of basil, torn
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano, ⅓ palmful
  • ½ teaspoon red pepper flakes
For the pizzas:
  • 1 large loaf French bread, 24-28 inches long, or 2 loaves, 12 inch breads
  • 2 cloves garlic, halved
  • About 2 cups Raw Pizza Sauce
  • 1 ½ cups shredded brick mozzarella
  • 1 ½ cups shredded provolone
  • 1 cup grated pecorino cheese or Parmigiano-Reggiano cheese
  • About 8 ounces or 2 cups total chopped thinly sliced pepperoni, sweet sopressata or salami with fennel, and hot capocollo ham
  • Sweet or hot Italian red cherry peppers, sliced, or hot pepper rings of choice
  • 3-4 charred/grilled packaged artichoke hearts, chopped (optional)


Serves: 4


For the sauce, puree sauce in food processor, transfer to small bowl

For the pizzas, preheat oven to 425˚F. 

Line a baking sheet with foil and cut bread into 4 pizza planks or French bread shells. Toast bread, 4-5 minutes, rub with cut garlic and top with sauce and half the cheeses. Scatter the meats and add remaining cheese. Top with cherry peppers and artichokes, if using.