French bread pizzas are delicious and a perfect night-time hit. They’re easy and quick to make, and you can add whatever toppings you have in your refrigerator, and they’re always tasty. Last week, I had leftover frozen spinach waiting to be utilized, So I made these simple Italian Bread Spinach Pizzas. They are made with garlic bread as a base to give them extra flavor, and then they are served with a simple mixture of sauteed spinach and cheese. Simple and delicious!

Indeed, these pizzas aren’t very cheese-based. So, if you are a fan of plenty of cheese, you might need to increase the quantity listed in the recipe!


My pizzas tasted like a white pizza or garlic bread loaded with garlic, with no red sauce. However, if you have pizza sauce left over (because it occurs), layer it onto the bread before adding mushrooms and spinach, or put the sauce to dip!


Chicken cooked and diced up could work perfectly with these pizzas. So would olives, artichoke heart pieces, tomatoes (fresh or sun-dried), or Parmesan. This is the beauty of pizza: putting everything you want onto it is possible, and it’ll be fantastic!


Spinach and Mushrooms

Eight oz. mushrooms ($2.79)

One tablespoon olive oil ($0.16)

One clove of garlic, chopped ($0.08)

1/8 tsp salt ($0.01)

1/8 TSP fresh cracked black pepper ($0.01)

Eight oz. frozen spinach ($1.00)

Garlic Butter

2 Tbsp butter at room temperature ($0.20)

Two tablespoons olive oil ($0.32)

Two cloves of garlic, chopped ($0.16)

1/2 1 tsp of garlic powder ($0.10)

1/8 tsp salt ($0.01)


One loaf of French bread ($1.50)

1 cup of cheese shredded* ($1.25)

1/8 teaspoon crushed red pepper ($0.02)

1/8 teaspoon freshly cracked black pepper ($0.01)


The oven should be heated to 350 degrees. Cut the mushrooms in half, then put them in a pan seasoned with 1 Tbsp olive oil, one clove chopped garlic minced, 1/4 teaspoon salt, and 1/8 tsp. Pepper. Cook the mushrooms over moderate heat until they’ve been softened and all the liquid has evaporated from the pan.

Add the spinach that has been frozen to the skillet along with the mushrooms. Continue to cook until the spinach is cooked through, and most of the water has evaporated (there is no need for water pooling in the skillet). Transfer the spinach and mushrooms into a bowl to cool.

To make the garlic butter, mix butter, chopped garlic, olive oil, garlic powder, and salt in a small bowl. Mix thoroughly to create the soft garlic butter.

Slice a loaf of French bread in half lengthwise. Then, cut each half-open. Lay the bread pieces on a baking sheet lined with parchment with the cut sides facing up. Sprinkle the garlic butter mixture on the bread’s surface. Of bread.

Incorporate half the shredded cheese, the remaining 1/8 tsp crushed black pepper, and the crushed red pepper into the bowl, along with the slightly chilled spinach and mushrooms. Mix to combine.

Divide the spinach-mushroom mixture among four bread slices and spread it on the bread’s surface. Then, top with the rest of the cheese.

The pizzas can be baked in a preheated 350oF oven for about 15 minutes or until the cheese has melted and lightly browned on the top. Enjoy hot.