Pizza Baguette Recipe

Prepare baguette

Preheat the oven to 200°C (400°F). Slice the baguette in half lengthwise to create two long halves. If the baguette is very long, cut into 4 portions for easier handling.

Lightly brush the cut sides with 2 tbs olive oil. Peel and finely mince the garlic clove and rub it across the oiled cut surfaces (or mix minced garlic into the oil before brushing). This creates a subtle garlic base.

Place baguette halves cut-side up on a baking sheet lined with parchment paper. If you like a crisper base, toast the baguette halves in the preheated oven for 5 minutes before adding sauce; otherwise proceed directly to saucing.

Make quick sauce

In a small bowl combine 1 cup tomato passata, 1 tsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Stir until smooth and taste; adjust salt, sugar or herbs to preference.

Spoon or spread a thin, even layer of the sauce over each baguette half, leaving a small border (about 1/2 cm) at the edges to prevent sogginess. Use about 3–4 tablespoons of sauce per half depending on size.

Assemble

Sprinkle shredded mozzarella evenly over each sauced baguette half (use roughly 1/2 cup to 1 cup per half depending on size). Scatter grated parmesan over the mozzarella for extra flavor.

Distribute pepperoni/salami slices, thinly sliced red onion, bell pepper strips and sliced black olives evenly across the cheese. Sprinkle 1/2 tsp crushed red pepper flakes across all halves if you like heat.

Press toppings gently into the cheese so they adhere during baking.

Bake until bubbly

Place the baking sheet on the middle rack of the preheated oven. Bake for 8–12 minutes, or until cheese is melted, bubbling and starting to turn golden at the edges. If you prefer a more browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let cool for 2 minutes on the baking sheet so toppings set slightly.

Drizzle each baguette half with 1 tsp extra virgin olive oil and scatter fresh basil leaves over the top. Slice each half into 3–4 pieces (depending on length) to serve.

Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 180°C (350°F) oven for 8–10 minutes to restore crispness.