Pizza Baguette Recipe
Make Pizza Baguette Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Baguette & Base
Sauce
Cheese & Toppings
Finishing
Method
Baguette & Base
- 1
Preheat and slice
Preheat oven to 425°F (220°C). Slice the baguette in half lengthwise to create two long trays, or cut into 6–8 diagonal baguette slices roughly 1–1.5 inches thick if making individual servings. Place cut side up on a baking sheet lined with parchment paper.
- 2
Garlic oil brush
In a small bowl combine 1 tablespoon olive oil, minced garlic and 1 teaspoon dried oregano. Brush this mixture evenly over the cut surfaces of the baguette halves or on each sliced piece. This flavors and crisps the bread while baking.
Sauce
- 3
Make quick sauce
In a small bowl whisk together 1 cup tomato sauce and 1 tablespoon tomato paste until smooth. Stir in 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. If sauce seems thick, thin with 1–2 teaspoons water.
- 4
Cheese & Toppings
- 5
Layer cheeses
Evenly sprinkle shredded mozzarella over the sauced baguette pieces, using about 1/3–1/2 cup mozzarella per large half or as needed so cheese covers sauce. Finish with a light dusting of grated Parmesan.
- 6
Add toppings
Arrange pepperoni slices, thin bell pepper strips, thin red onion slices and black olive slices over the cheese. Don’t overload—toppings should sit slightly on top of the cheese for even melting. If using fresh basil, save leaves to add after baking.
Bake & Finish
- 7
Bake
Place the baking sheet in the preheated 425°F (220°C) oven. Bake 8–12 minutes, or until the cheese is melted, bubbly and the edges of the baguette are golden and crisp. If you want a more browned top, switch to broil for the last 1–2 minutes—watch closely to avoid burning.
- 8
Brush and season
Remove from the oven. Lightly brush exposed crust edges with 1 tablespoon olive oil. Sprinkle crushed red pepper if desired.
- 9
Finish and serve
Allow to cool 2–3 minutes. If you left basil out, tear and scatter fresh basil leaves over the hot pizza baguette. Cut into serving pieces if you baked full halves. Serve warm.