Quick and Delicious: Garlic Bread Pizza in Under 10 Minutes

Quick and Delicious: Garlic Bread Pizza in Under 10 Minutes
If you’re short on time but craving the comforting flavors of pizza, Garlic Bread Pizza is the perfect solution.
This quick and easy recipe turns classic garlic bread into a cheesy, flavorful pizza delight that comes together
in under 10 minutes. Whether you’re preparing a last-minute dinner, a game-night snack, or a crowd-pleasing appetizer,
this dish delivers bold taste with minimal effort.
What is Garlic Bread Pizza?
Garlic Bread Pizza is a creative twist on traditional pizza, where thick, buttery slices of garlic bread serve as
the crust. Each slice is topped with rich pizza sauce, your favorite toppings, and plenty of gooey mozzarella cheese,
then baked to crispy perfection.
Ingredients:
- Pre-sliced garlic bread (store-bought or homemade)
- Pizza sauce
- Shredded mozzarella cheese
- Your choice of toppings (pepperoni, mushrooms, bell peppers, olives, etc.)
- Non-stick cooking spray
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Garlic Bread: Lightly spray a baking sheet with non-stick cooking spray. Arrange garlic bread slices in a single layer.
- Add the Pizza Sauce: Spread a thin, even layer of pizza sauce over each slice.
- Customize with Toppings: Add your favorite toppings like pepperoni or vegetables.
- Top with Mozzarella Cheese: Sprinkle shredded mozzarella generously over the toppings.
- Repeat for All Slices: Repeat the process to assemble all garlic bread slices.
- Bake in the Oven: Bake for 5–6 minutes, or until cheese is melted and edges are golden.
- Check for Doneness: Ensure cheese is bubbly and crust is toasted.
- Serve Warm: Remove from oven and serve immediately for best taste.
- Slice and Enjoy: Cut into portions and enjoy the flavorful fusion.
Final Thoughts
Garlic Bread Pizza is more than just a quick fix—it’s a fun, customizable, and incredibly satisfying meal that the
whole family will love. With simple ingredients and easy preparation, it’s a recipe you’ll turn to again and again.