Ingredients
Method
- Preheat the oven to 425°F.
- Place the frozen garlic bread on a baking sheet. Do not thaw.
- Bake for 4–5 minutes, just until the bread begins to warm and crisp on the surface.
- Remove the garlic bread from the oven and spread a light layer of sun-dried tomato pesto or pizza sauce over the top.
- Sprinkle with mozzarella cheese, then add pepperoni, thinly sliced bell pepper, and thinly sliced red onion.
- Sprinkle a little additional mozzarella over the toppings.
- Return to the oven and bake for 8–12 minutes, or until the cheese is melted and bubbly and the edges of the garlic bread are golden and crispy.
- For more browned and bubbly cheese, broil for 1–2 minutes, watching closely.
- Let the pizza rest for 2–3 minutes before slicing.
- Finish with Parmesan, Italian seasoning, or crushed red pepper flakes, if desired, and serve warm.
Notes
- Don't thaw the garlic bread. Baking it straight from frozen helps give the pizza a crispier base.
- Pre-bake before topping. Those first 4–5 minutes help prevent the sauce from soaking into the bread.
- Don't overdo the sauce. A light layer is enough, especially when using sun-dried tomato pesto.
- Slice the vegetables thinly. This gives the peppers and red onion enough time to soften during the short baking time.
- Use your favorite toppings. Cook any raw meat before adding it to the pizza.
- For leftovers: Refrigerate for up to 3–4 days and reheat in a 375°F oven or 350°F air fryer until hot and crispy.
- Pre-bake before topping. Those first 4–5 minutes help prevent the sauce from soaking into the bread.
- Don't overdo the sauce. A light layer is enough, especially when using sun-dried tomato pesto.
- Slice the vegetables thinly. This gives the peppers and red onion enough time to soften during the short baking time.
- Use your favorite toppings. Cook any raw meat before adding it to the pizza.
- For leftovers: Refrigerate for up to 3–4 days and reheat in a 375°F oven or 350°F air fryer until hot and crispy.