Crispy Pizza Fries
Friday-night pizza flavor from a sheet pan: crispy fries, pepperoni cups, and stretchy mozzarella in 25 minutes.
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- Wire cooling rack
- Mixing Bowl
Ingredients
Pizza Fries
- 1 bag frozen french fries (28 ounces)
- 1 cup pizza sauce or thick marinara, drained
- 1 1/2 cups shredded whole-milk mozzarella
- 1 package pepperoni (3.5 ounces)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
For Serving
- 1 tablespoon fresh basil or parsley, chopped (optional)
- 1/2 cup extra pizza sauce, warmed for dipping
Instructions
- Preheat oven to 425°F. Toss the frozen fries with olive oil and half the Italian seasoning, then spread them in a single layer on a parchment-lined rimmed baking sheet. Bake for 12-15 minutes until the edges just start to brown.
- While the fries bake, drain any watery liquid from the pizza sauce, shred the mozzarella if needed, and set out the pepperoni slices.
- Reduce the oven to 400°F. Spoon about half the pizza sauce in a light drizzle over the fries. They should not be coated evenly — just enough tomato flavor to melt into the cheese later.
- Sprinkle 1 1/2 cups shredded mozzarella over the sauce, then lay the pepperoni slices in a single layer. Sprinkle with the remaining Italian seasoning.
- Bake for 5-6 minutes until the cheese is melted and the fries are fully hot.
- Switch the oven to broil and place the sheet on the top rack about 6 inches from the heat. Broil for 1-3 minutes, watching constantly, until the cheese bubbles in golden spots and the pepperoni edges crisp.
- Let the pan rest for 2 minutes. Sprinkle with fresh basil if using, and serve with the reserved pizza sauce for dipping.
Notes
Make-ahead: Keep the sauce and shredded mozzarella ready in the fridge for a 25-minute assembly later. Leftovers last up to 2 days in the fridge; reheat on a parchment-lined sheet at 375°F for 5-7 minutes or in an air fryer at 375°F for 3-4 minutes. Do not freeze fully assembled pizza fries — freeze leftover pizza sauce in an ice cube tray instead. The sauce should always be thick and drained before using; too much sauce is the #1 cause of soggy fries.