Pizza Baguette Recipe

Preheat and prepare baguette

Preheat your oven to 400°F (200°C). Slice the baguette in half lengthwise so you have two long halves. If desired, trim the interior bread slightly to create a shallow cavity for toppings.

Make garlic oil

In a small bowl, combine 1 tablespoon olive oil, minced garlic, 1/2 teaspoon dried oregano and 1/4 teaspoon salt. Brush this mixture evenly over the cut surfaces of both baguette halves.

Place the baguette halves cut-side up on a baking sheet lined with parchment or foil.

Prepare the sauce

In a small bowl, mix 1 cup tomato sauce with 1 teaspoon tomato paste (if using), 1/2 teaspoon dried basil, 1/4 teaspoon sugar (if using) and 1/4 teaspoon crushed red pepper flakes. Taste and adjust seasoning. The sauce should be slightly thick so it doesn't soak the bread.

Using a spoon or small spatula, spread a thin, even layer of the sauce over each baguette half, leaving a 1/4-inch edge clear for a crust.

Assemble toppings

Sprinkle 1 cup of the shredded mozzarella evenly over each baguette half (2 cups total across both halves). Distribute pepperoni slices across both halves. Scatter sliced green pepper, red onion, and black olives evenly. Finish with the grated Parmesan sprinkled over the top.

If you prefer vegetarian, omit the pepperoni and add mushrooms, spinach, or roasted vegetables instead. For extra cheesiness, add more mozzarella to taste.

Bake

Place the prepared baguette halves in the preheated oven on the middle rack. Bake for 12–15 minutes, until the cheese is melted and bubbly and the edges of the bread are golden and slightly crisp. If you want browned cheese tops, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove from oven. Brush the exposed crust lightly with 1 teaspoon olive oil and sprinkle 1/4 teaspoon dried oregano over the top. Tear and scatter fresh basil leaves if using. Let rest 2–3 minutes, then slice each baguette half into 6–8 pieces and serve warm.