This crispy French bread pizza is loaded with a garlicky simmered tomato sauce, melty shredded cheese, and a colorful mix of bell pepper, cremini mushrooms, and briny olives, all broiled until the edges turn deep golden and blistered. Toasting the bread first under the broiler gives you that sturdy, craggy crust that holds up under all the toppings without going soggy, and a scatter of fresh basil at the end adds a bright, herby finish. It's a fast, satisfying dinner that comes together with just a sheet pan and a saucepan, making it an easy weeknight win. Since every component here comes from the produce aisle and pantry staples rather than any meat or seafood, this one fits naturally into a vegetarian spread. Slice it up for a casual dinner or cut it smaller for a shareable appetizer — either way, it delivers all the flavor of a classic pizzeria pie in a fraction of the time.
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Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a large baking sheet with foil.
Heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the crushed tomatoes, oregano, dried basil, sugar, and red pepper flakes, if using. Stir to combine, then simmer over medium-low heat until the sauce thickens slightly and the flavors meld, about 5 minutes. Season with salt and pepper, then remove from heat.
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