Pizza bread, Italian spices, pizza mozzarella, and Parmesan. Served with Santa Fe ranch dip.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Using a sharp bread knife, slice the loaf lengthwise through the center so you have two even halves. If loaf is very tall, you can halve horizontally for two thinner pieces.

Preheat and prep loaf

In a small bowl, combine softened butter, olive oil, minced garlic, Italian seasoning, dried oregano, crushed red pepper flakes, kosher salt, and black pepper. Stir until evenly combined.

Make garlic-herb butter

Place both bread halves cut-side up on the prepared baking sheet. Evenly spread the garlic-herb butter over each cut surface, making sure to reach the edges. Spoon the pizza sauce over the butter in an even layer, leaving a 1/4-inch border around the edges to prevent sogginess.

Spread butter and sauce

Distribute the shredded mozzarella evenly over both halves, pressing lightly so it adheres to the sauce. Sprinkle the grated Parmesan evenly on top of the mozzarella. If using, scatter the thinly sliced basil leaves over the cheese.

Add cheeses and basil

Bake in the preheated oven for 12–16 minutes, until the cheese is melted and bubbly and the crust edges are golden brown. For a bronzed cheese top, switch oven to broil on high for 1–2 minutes, watching closely to avoid burning.

Bake

Remove from oven and let rest 2–3 minutes. Using a serrated knife or pizza cutter, slice the halves into 8–10 pieces (depending on desired serving size). Arrange on a platter and serve warm with the Santa Fe ranch dip on the side.

Slice and serve

Whisk base ingredients together: In a medium bowl, combine mayonnaise and sour cream until smooth.

Season and adjust consistency: Add buttermilk, ranch seasoning mix, smoked paprika, ground cumin, chipotle powder, lime juice, garlic powder, onion powder, salt, and black pepper. Whisk until fully incorporated. Taste and adjust heat or acidity—add more chipotle for heat or an extra teaspoon of lime juice for brightness. If dip is too thick, add additional buttermilk, 1 teaspoon at a time, until desired consistency for dipping is reached.

Finish and chill: Stir in finely chopped cilantro if using. Cover and chill in refrigerator at least 15–30 minutes to let flavors meld. Bring to room temperature for 10 minutes before serving if preferred.

French bread loaf (or Italian loaf), about 12–14 inches

Unsalted butter, softened

Olive oil

Garlic, minced (about 3 cloves)

Italian seasoning

Dried oregano

Crushed red pepper flakes

Kosher salt

Freshly ground black pepper

Pizza sauce (or marinara), room temperature

Shredded part-skim mozzarella (pizza-style)

Grated Parmesan cheese

Fresh basil leaves, thinly sliced (optional)

Mayonnaise

Sour cream

Buttermilk (or milk to thin)

Ranch seasoning mix

Smoked paprika

Ground cumin

Chipotle powder (or 1 tsp ancho chili powder)

Fresh lime juice

Garlic powder

Onion powder

Salt

Cilantro, finely chopped (optional)

Medium Bandera Bread

Make Medium Bandera Bread Recipe in just 35m. Pizza bread, Italian spices, pizza mozzarella, and Parmesan. Served with Santa Fe ranch dip.

Medium Bandera Bread Recipe

Frequently paired with

Local Coupons