Foil-Packet French Bread Pizzas

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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1 clove garlic, grated

6 tablespoons extra-virgin olive oil, plus more for drizzling

1 loaf soft French or Italian bread (14 to 18 inches long), split lengthwise, then halved crosswise

1 cup shredded whole-milk mozzarella cheese

1 cup whole-milk ricotta cheese

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

Kosher salt

1/2 cup sun-dried tomatoes in oil, drained and chopped

4 cups baby arugula

1/2 cup marinated artichoke hearts, drained and chopped

2 ounces thinly sliced prosciutto, torn


  1. Preheat a grill to medium. Stir together the grated garlic and olive oil in a small bowl, then brush on the cut side of the bread pieces. Top with the mozzarella, then the ricotta (about 4 small dollops per piece of bread). Sprinkle with the oregano, red pepper flakes and a pinch of salt. Scatter the chopped sun-dried tomatoes on top.
  2. Place each piece of bread on an 18-inch-long sheet of heavy-duty foil. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
  3. Grill the foil packets, covered, until the bottom of the bread is toasted and the cheese is melted, 8 to 10 minutes.
  4. Meanwhile, toss the arugula, artichokes and a pinch of salt in a bowl. Carefully open the foil packets and top the pizzas with the prosciutto and arugula salad; drizzle with olive oil.

Cook’s Note

Use soft bread for foil-packet pizzas — it will get nice and toasted on the grill. Crusty loaves will end up too crunchy.