Weeknight Win: Grilled French Bread Pizza Supreme 

There’s something magical that happens when the sun is setting, the fireflies are starting to blink, and the scent of garlic and smoky char begins to drift from the grill. This Grilled French Bread Pizza Supreme was born on one such perfect summer evening. We had a house full of impromptu guests, a half-empty pantry, and a desperate need for a crowd-pleaser. I grabbed a loaf of French bread, raided the fridge for classic pizza toppings, and took a gamble by throwing it all on the grill. The result was nothing short of spectacular. The bread became impossibly crispy and golden on the bottom while soaking up the rich, herby pizza sauce. The cheese bubbled and browned into a perfect, stretchy blanket over a mountain of savory pepperoni, Italian sausage, and fresh, crisp vegetables. It was a triumph of simplicity and flavor, and it has been our go-to summer feast ever since.

Why You’ll Love This Grilled French Bread Pizza Supreme

• Unbeatable Flavor and Texture: Experience the perfect contrast of a smoky, crispy crust with a tender, cheesy interior and a medley of savory, salty, and fresh toppings in every single bite.

• Effortless and Fast: From prep to plate in under 20 minutes, this recipe is a lifesaver on busy weeknights or when unexpected guests arrive.

• Feeds a Crowd with Ease: No more making individual pizzas! This recipe creates two large halves that are easily sliced to serve a family or a group of friends.

• No Oven Required: Keep your kitchen cool on hot days by taking the cooking process outside to the grill, which also imparts an incredible smoky flavor you can’t get from an oven.

I’ll never forget serving this to my nephew, a legendary picky eater whose diet seemed to consist solely of plain pasta and chicken nuggets. With a skeptical look, he agreed to try a “tiny” piece. Five minutes later, he was quietly sneaking back to the platter for a second, much larger slice, meticulously picking off only a single piece of green pepper. It was a silent victory celebrated with a knowing smile from across the deck. He now requests it every time he visits.

What Makes It Special

• The Grilled Crust: Cooking over an open flame transforms the soft French bread into something extraordinary—crispy and crackly on the outside, yet soft and pillowy underneath the toppings.

• Fresh Garlic: Using freshly minced garlic, rather than powder, creates a potent, aromatic base layer that infuses the entire pizza with its flavor.

• The “Supreme” Topping Trio: The combination of spicy pepperoni, hearty Italian sausage, and a confetti of fresh diced peppers and onions creates a perfect balance of meaty richness and vegetal crunch.

• Quality Cheese: A generous blanket of whole-milk, low-moisture mozzarella delivers that iconic, satisfying cheese pull and golden-brown surface we all crave.

Making It Happen

Begin by firing up your grill, aiming for a low, steady heat. While it warms up, get your ingredients ready. Slice a soft loaf of French bread perfectly in half lengthwise, creating two generous canvases for your pizza masterpiece.

In a small bowl, mince your fresh garlic cloves until they are fragrant and fine. Now, take your pizza sauce and spread it lovingly over the cut sides of each bread half. You want a good, substantial layer—this is the foundation of flavor. Sprinkle the minced garlic evenly over the saucy surface, followed by a glorious snowfall of shredded mozzarella cheese.

Now for the fun part: the toppings. Artfully arrange your pepperoni, followed by spoonfuls of the cooked Italian sausage. Scatter the vibrant diced red and green peppers and onions across the top, and finish with the briny, sliced olives.

Carefully transfer each loaded bread half onto a large piece of aluminum foil. Loosely wrap the foil around the edges to contain any melting cheese drips and to protect the crust from burning. Place them onto the grill grates over indirect heat, close the lid, and let the magic happen for about 8-10 minutes. Keep a watchful eye; you’re waiting for that beautiful moment when the cheese is utterly molten and bubbly, and the bottom of the bread has achieved a deep, golden crispness.

Once off the grill, let them rest for just a minute before grating a generous shower of Parmesan cheese over the top. Slice, serve, and accept the compliments.

You Must Know

• Indirect Heat is Key: Place your pizza over the part of the grill that is not directly over the flames to avoid a charred bottom and raw toppings.

• Don’t Skimp on the Sauce: A good layer of sauce helps prevent the bread from drying out and becoming too hard on the bottom.

• Prep Toppings First: Have all your toppings chopped, shredded, and ready to go before you even slice the bread for a seamless assembly process.

• Loosely Wrap the Foil: The foil is there to catch drips and protect the edges, not to steam the pizza. Keep the top open to let the smoky flavor in.

Serving Ideas

This pizza is a complete meal on its own! For a true feast, pair it with a simple crisp green salad with a tangy vinaigrette to cut through the richness. A side of garlic knots or marinated olives would also be fantastic. For drinks, a chilled lager or pale ale complements the smoky, savory flavors beautifully, while a sparkling lemonade is a perfect non-alcoholic option.

Make It Different

• Meat Lover’s: Add cooked bacon crumbles and diced ham along with the pepperoni and sausage.

• Veggie Delight: Omit the meats and load up with sliced mushrooms, artichoke hearts, spinach, and cherry tomatoes.

• Spicy Kick: Use spicy Italian sausage and add sliced jalapeños or a drizzle of hot honey after grilling.

• Gluten-Free: Use a gluten-free French bread loaf or two gluten-free submarine rolls.

• White Pizza: Substitute the pizza sauce for a layer of ricotta or Alfredo sauce, and top with mozzarella, grilled chicken, and spinach.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat and recapture that crispy crust is in an air fryer at 375°F for 3-4 minutes or in a preheated 400°F oven for about 8-10 minutes. Avoid the microwave, as it will make the bread soggy.

Success Tips

For an even crispier, more flavorful crust, you can brush the cut sides of the bread with a little olive oil and place them directly on the grill grates for 1-2 minutes before adding the sauce and toppings. This creates a barrier that helps prevent sogginess.

Frequently Asked Questions (FAQ)

Can I really make this in the oven?
Absolutely! Preheat your oven to 400°F (200°C) and bake the assembled pizzas on a sheet pan for 12-15 minutes, or until the cheese is melted and bubbly.

My grill runs hot. How can I prevent burning?
If your grill is hot, utilize the upper rack if it has one, or create a two-zone fire by turning off burners on one side. Always cook over the cooler, indirect side and keep the lid closed to act like an oven.

What’s the best way to slice the French bread?
Use a long, serrated bread knife and a gentle sawing motion for a clean cut without squashing the loaf.

Can I prepare these ahead of time?
You can pre-assemble the pizzas on the foil up to 2 hours in advance and keep them in the refrigerator until you’re ready to grill.

My cheese is melting over the sides. Is that okay?
It’s more than okay—it’s delicious! The foil will catch any drips, and those crispy, caramelized bits of cheese are a cook’s treat.

Grilled French Bread Pizza Supreme

This Grilled French Bread Pizza Supreme delivers a crispy, smoky crust piled high with all your favorite toppings. It’s the ultimate easy, crowd-pleasing meal that comes together in minutes on the grill.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Category: Main Course
Cuisine: Italian-American
Difficulty: Easy
Yield: 4-6 servings

Ingredients

• 1 loaf soft French bread

• 3 cups pizza sauce

• 2-3 garlic cloves, minced

• 2-3 cups shredded mozzarella cheese

• 1 package (40-50 slices) pepperoni

• 2 cups cooked Italian sausage

• 1 cup olives, sliced

• 1/2 cup green pepper, diced

• 1/2 cup red pepper, diced

• 1/2 cup onion, diced

• Parmesan cheese, for garnish

Instructions

1. Heat your grill to low heat.

2. Slice the French bread in half lengthwise. Spread the pizza sauce evenly over the cut sides of the bread.

3. Sprinkle the minced garlic over the sauce, then cover with the shredded mozzarella cheese.

4. Top with pepperoni, cooked Italian sausage, olives, diced peppers, and onions.

5. Carefully place each topped bread half onto a large piece of aluminum foil and loosely wrap the foil around the edges.

6. Place the pizzas on the grill over indirect heat. Close the lid and grill for 8-10 minutes, or until the cheese is fully melted and bubbly and the bottom of the bread is crispy. Watch carefully to prevent burning.

7. Remove from the grill, garnish with grated Parmesan cheese, slice, and serve immediately.

Notes

To Bake: Preheat oven to 400°F (200°C). Assemble pizzas on a baking sheet and bake for 12-15 minutes, or until cheese is melted and bubbly.

Allergy Info: Contains gluten, dairy.

Nutrition: Estimated values per serving (if 6 servings): Calories: 645, Fat: 35g, Saturated Fat: 14g, Carbohydrates: 48g, Fiber: 4g, Sugar: 8g, Protein: 33g