Split a French loaf lengthwise, pile the cut side with garlic butter, sauce, mozzarella, sausage and jalapeños, and it turns into pizza on a covered grill in about 5 minutes. The garlic butter does double duty: it seasons the base and seals the crumb, so the sauce cannot soak in and make the bread soggy. Keep the sauce to a thin layer, about 3 tbsp for a whole loaf, for the same reason. You will know it is done when the cut edges are crisp, the cheese has fully melted and the sausage slices are browned. No grill? Bake at 200°C (400°F) for 10–12 minutes instead.
Instructions
- 1
Slice the bread loaf lengthwise into two equal halves.
- 2
Place one half on parchment paper.
- 3
Mix melted butter with crushed garlic. Brush generously over the cut side of the bread.
- 4
Spread pizza sauce evenly over the garlic butter.
- 5
Top with diced jalapeños, grated mozzarella, and sausage slices.
- 6
Cover with another piece of parchment paper and place on a preheated grill.
- 7
Close the lid and cook for about 5 minutes until the bread is crispy, cheese is melted, and sausage is browned.
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Frequently Asked Questions
Can I make it in the oven?
Yes — bake at 200°C for about 10–12 minutes until the cheese melts and the edges crisp. The grill just adds a smoky char and is a little faster.
How do I stop the bread going soggy?
Brush with garlic butter first (it seals the crumb), do not drown it in sauce, and toast until the base is crisp before the toppings weigh it down.
What toppings work?
Anything pizza — pepperoni, mushrooms, peppers, olives. Pre-cook raw meats and watery veg so the quick bake just melts the cheese.