Pizza Baguette Recipe

Prepare oven and baguette

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Slice the baguette in half lengthwise so you have two long halves with the cut side up. If the baguette is very wide, you can cut into 4 pieces (two halves then halves again) for easier serving.

Brush with oil

In a small bowl mix 2 tbs olive oil with 1 tsp salt and 1/4 tsp black pepper. Brush the cut sides of the baguette evenly with the olive oil mixture. This will crisp the bread and add flavor.

Place the oiled baguette halves cut-side up on the prepared baking sheet and toast in the oven for 5–7 minutes, until the bread is just starting to crisp but not browned. Remove from oven.

Flavor the sauce

While the baguette toasts, combine 1 cup tomato sauce, 1 tsp minced garlic, 1 tsp dried oregano and 1/2 tsp dried basil in a small bowl. Stir to combine. Taste and adjust salt if needed (add up to 1/4 tsp).

Spread sauce evenly over the toasted cut sides of the baguette, using about half the sauce for each long piece (or for each pair if you cut into smaller pieces). Leave a 1/4-inch border around the edges so sauce doesn't drip.

Add cheese

Evenly distribute the shredded mozzarella (2 cups) over the sauced baguette halves so the cheese covers the sauce but doesn't spill over the sides. Sprinkle grated parmesan evenly on top.

Add toppings

Arrange pepperoni slices, sliced bell pepper, red onion and black olive slices evenly over the cheese. Press toppings gently into the cheese so they adhere. If using fresh basil, reserve until after baking.

Bake

Return the topped baguette to the oven and bake at 400°F (200°C) for 10–12 minutes, or until the cheese is fully melted and bubbly and edges of the bread are golden. For a browner top, place under the broiler for 1–2 minutes watching closely to avoid burning.

Finish and serve

Remove from oven. Drizzle 1 tsp extra virgin olive oil over the top and sprinkle 1/2 tsp red pepper flakes evenly (or to taste). Tear and scatter fresh basil leaves over the hot pizza baguette if using. Let cool 2–3 minutes, then slice into individual servings with a serrated knife and serve warm.