¨Better than Delivery¨ Baguette Pizzas | Done in Under 30 Minutes
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:
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
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
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
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
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
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
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
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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