If you love pizza as much as I do, these ¨Better than Delivery¨ Baguette Pizzas will rock your world. Since we are using baguettes instead of pizza dough, they come together super fast and they have the most incredible texture & flavor.
The secret to these baguette pizzas, is to carve out the soft bread in the inside of the baguette. That way you end up with a crispy outer shell and you can fill them up with as much sauce and toppings as you like. Plus they don´t have that typical bread flavor, like other bread based pizzas.
I used a combination of fresh mozzarella and Manchego cheese to make these baguette pizzas. But you can use whatever cheeses you like. I also used very simple toppings. But again, you can add whatever toppings you love. All toppings work great here, no rules!
TIPS & TRICKS to Make this Recipe: As stated before, the secret is to carve out the soft bread from the baguettes. I used a spoon, as it makes it very easy. I also made a very simple homemade pizza sauce (recipe for that below), but you can use store-bought pizza sauce to make things even faster.
Key Ingredients & Cookware I used in this Recipe:
MANCHEGO CHEESE
SPANISH SEA SALT
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Watch the Video Below on How to Make these ¨Better than Delivery¨ Baguette Pizzas
¨Better than Delivery¨ Baguette Pizzas
Ingredients
FOR THE PIZZA SAUCE
- 1 tbsp extra virgin olive oil 15 ml
- 2 cloves garlic finely minced
- 15 oz canned tomato sauce 400 grams
- 1 tsp dried oregano 1.01 grams
- 1 tsp dried parsley .54 grams
- pinch sea salt
- dash black pepper
- pinch white sugar
FOR THE BAGUETTE PIZZAS
- 2 baguettes
- 2 balls fresh mozzarella thinly sliced
- 7 oz block Manchego cheese finely shredded aged 3 months
- 1/4 red bell pepper cut into strips
- 1/4 green bell pepper cut into strips
- 8 black olives thinly sliced
- 4 button mushrooms thinly sliced
- 3 slices fresh tomatoes
- dash dried oregano
- dash dried parsley
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
Instructions
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To make the pizza sauce, heat a sauce pan with a medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add in 2 cloves garlic finely minced and mix with the olive oil, after 30 seconds add in a 15 oz can of tomato sauce, 1 tsp dried oregano, 1 tsp dried parsley, a pinch of sea salt, black pepper and some white sugar, mix until well combined and lower the fire to a low heat
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Meanwhile, grab 2 baguettes and cut each one into 3 evenly sized pieces, for a total of 6 pieces of baguette, cut each one in half vertically to end up with 12 open faced baguette pieces
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Using a spoon scrape out the soft bread from each baguette, leaving a 1/2 inch border on the edges, add the baguettes into a baking tray lined with parchment paper, evenly divide the simmering pizza sauce into the baguettes
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Add a slice of fresh mozzarella into each baguette and top off with some finely shredded manchego cheese, making sure to cover the entire surface of the baguettes
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For the toppings, sprinkle some dried oregano on 3 of the baguette pizzas, on another 3 baguettes add some strips of red & green bell pepper and some thinly sliced black olives, on 3 other baguettes add some thinly sliced mushrooms and for the last 3 add a slice of tomato topped with dired oregano and dried parsley, drizzle the pizzas with a kiss of extra virgin olive oil, sea salt & black pepper
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Add into a preheated oven, bake + broil option 210 C - 425 F, after 11 to 12 minutes remove from the oven and serve at once, sprinkled with freshly chopped parsley, enjoy!
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