Slice the French bread lengthwise in half with the same thickness so they bake evenly and doesn't tilt on one side. Place in a baking sheet.
Lightly and evenly spread pizza sauce on both bread halves. Note: Too much pizza sauce or marinara can get bread soggy.
Spread ½ of mozzarella and parmesan cheese and reserve ½ as the last layer.
Top French bread pizza with zucchini, cherry tomato, red bell pepper, red onion and mushroom. Note: You can skip any of these veggies if you don’t like it or replace it with something else.
Bake pizza on the middle rack for 20-25 minutes or until crust is golden and crispy. Note: After 20 minutes, make sure to keep an eye on it.
Remove from oven and let it rest for a couple of minutes before slicing. Serve while warm and crispy. Enjoy!
Spread remaining mozzarella and parmesan cheese. Note: Add more if you like.
Use store-bought soft French bread.
Use your favorite homemade pizza sauce or store-bought pizza or marinara sauce. I used Ragu chunky tomato, garlic, onion sauce.
You can customize the flavor of store-bought pizza sauce or marinara sauce.
(a) After spreading the sauce, you can sprinkle about ¼ to ½ teaspoon sugar to cut down the acidity from the tomato sauce. (b) You can also add more seasoning after adding the sauce. Some choices are garlic powder, Italian seasoning, fresh or dried herbs. Pesto sauce is delicious.
You can also use fresh mozzarella cheese.
Wrap leftover pizza in foil and refrigerate up to 3 days.
Warm leftover at 350 degrees F for 5 minutes.
I have not tried freezing veggie pizza since I like the taste of fresh veggies.