higher-protein french bread pizza

just in case anyone else gets french bread pizza cravings like I do…
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higher-protein french bread pizza

see it in action…

higher-protein french bread pizza



  • 1 (20-ounce) soft loaf French or Italian bread, halved lengthwise (we’re only using half)*
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • kosher salt and freshly-ground black pepper
  • 1/3 cup cottage cheese
  • 3 ounces low-moisture mozzarella cheese, grated (3/4 cup), divided
  • 4 tablespoons chopped fresh basil or parsley (or a mixture of each), divided
  • 1/3 cup marinara sauce
  • 2 tablespoons freshly-grated Parmesan cheese


  • Heat the oven to 450°F. Place half the loaf on a baking sheet (reserve the other half for garlic bread, or next week’s French bread pizza).
  • Combine the oil, garlic powder, oregano, red pepper flakes, and a pinch each salt and pepper in a small bowl. Brush onto the bread. Bake until lightly toasted, 5 to 7 minutes.
  • Meanwhile, combine cottage cheese, half the mozzarella, half the fresh herbs, 1/4 teaspoon kosher salt, and several grinds black pepper. Spread over the toasted bread reaching all the way to the edges, then dollop on the marinara. Sprinkle with remaining mozzarella and all of the Parmesan. Return to the oven and bake until the cheese is melted, about 5 minutes.
  • Increase oven to broil. Broil until the cheese is browned in spots, 2 to 4 minutes. Top with remaining herbs and more oregano and red pepper flakes, if desired. Let cool 5 minutes before slicing and eating.
*These types of soft store-bought loaves can vary widely in size. (I used a take-and-bake Italian bread from Aldi). If it’s much smaller than mine, use both halves. If it’s larger, increase the amounts of everything. It’s pizza — you really can’t go wrong.



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