Pizza Baguette Recipe

Simple. Quick. Delicious. These are just a few things I can say about my super easy Pizza Baguette recipe.

The bread is crispy, the tomato adds an intense flavor, and the cheese dripping down the bread makes it look divine. And the best part of all? You only need 10 minutes to prepare this delicious meal.

Let me repeat again:

10 minutes to prepare!

When I was in school and made this recipe (actually a much less tasty version!), my mother called me a scoundrel because, in her words, I didn’t feel like making a “real pizza.” Well, who wants a “real pizza” when we have a Pizza Baguette that we can make faster, more conveniently, and that is just as delicious?

Will the Pizza Baguette taste the same as a regular pizza?

The tomato sauce is there. The mozzarella cheese is there. The olives are there. The olive oil is there. The only difference? The bread.

In my opinion, the flavor is very similar; the only difference you’ll notice is the bread, which is obviously different. It’s crispier, thicker, and has a slightly unique texture. That’s what I feel when I eat baguette pizza. Now, if you ask me, is it better or worse? It’s simply special. That’s my opinion as a cook.

I’ve made several versions of traditional pizza, such as pizza margherita and pizza bianca, but this pizza is simply something out of the ordinary, something we are not used to! It’s a different concept, with an unusual flavor and texture, that you really should try!

Jorge used to tease me for making pizza with baguette, but now that he’s tried it, his opinion has changed! Now, when we go to the supermarket, I’m not the only one who heads to the bread section to buy baguettes… to make pizza!

I think that’s enough talk, don’t you? Get ready, seriously! I’m going to teach you how to make the most delicious pizza baguette of your life! It’ll become your favorite pizza. Shall we get to work?

What do I need to Make This Pizza?

First of all, you need space and to be alone, because if you have a boyfriend like Jorge, you’ll get teased, just like I did, for making pizza on a baguette! Jokes aside, you don’t need much, let’s see…

• 1 baguette -Crispy, fresh and ready to go with tomato on top
• 2/3 cup pureed tomatoes (150g) – You can also use store-bought tomato puree. That’s what I usually do when I don’t have any at home
• ½ red bell pepper – I prefer to use red bell peppers because they make the pizza slightly sweeter. Green bell peppers make this pizza a bit heavier. But it’s all a matter of personal taste
• A handful of pitted green olives – Sliced ​​very thinly, so you can taste it gently
• 1 ball of fresh mozzarella (about 125g) – You can add a little more if you’re a big cheese fan. Just be careful not to let it drip down the baguette while it’s in the oven.
• Extra virgin olive oil – Almost no one puts it, but I love putting it on this pizza, because it sets it apart from all the others, both in texture and flavor
• Dried oregano, to taste
• Salt, to taste

As you may have seen, it has several optional ingredients above. In fact, you can add whatever toppings you like on this pizza, just like a traditional pizza. You can add pineapple, shrimp, ham, fruit, or any other topping you like!

It’s well known that there’s no one pizza that pleases everyone, so we have to customize ours.

Now Let’s Make The “Famous” Pizza Baguette

I always preheat my oven before starting this recipe. Do the same, preheat to 390°F (200ºC). Don’t leave this step until last, because before you know it, your baguette will be ready to go in the oven.

Get your hands on the best baguette you have at home, cut it in half, and place it on a baking sheet lined with parchment paper! It’s time to fill it with all the best goodness!

Spread the tomato paste evenly over both halves. Try not to get tomato paste on the edges of the baguette, otherwise you’ll end up with soggy edges, which isn’t what we want!

Add a pinch of salt and a drizzle of olive oil to the tomato paste. I used to not use oil or salt, but believe me, it makes all the difference, now I feel a much more intense and refined flavor!

Now comes the best part! Spread the sliced ​​olives over both baguette halves.

Now it’s time to add the red bell pepper! I always like to split it in half, remove the seeds, and slice it very thinly, because when I cut it too thick it gets too crunchy for my taste. Spread the red bell pepper evenly on the baguette; trust me, it will enhance the flavor of your pizza. It’s a magical ingredient, crunchy, and incredibly tasty.

To finish we just need to spread the mozzarella evenly across both sides of the baguette, and sprinkle with dried oregano and another drizzle of extra virgin olive oil.

One very important thing to note is that you should always add the bell peppers and olives before the mozzarella. Why? Because the mozzarella will melt over these ingredients, adding more flavor, a better texture, and a much tastier baguette pizza!

Now that you have the oven preheated (see how good it was to preheat it? I told you), bake for about 15 minutes, or until the baguette is golden and the cheese is melted.

Now it’s time to eat! I love eating pizza baguette right out of the oven because it’s still warm, crispy on the outside, and soft on the inside. And not to mention the mozzarella, melty and delicious!

This is one of those recipes I always turn to when I’m craving something different, but it doesn’t take me all day to make. I hope you enjoy it as much as I do (and Jorge, though he won’t admit it!).

Didn’t eat it all? Let’s put it in the fridge!

I have to admit, I don’t usually leave a lot of pizza baguettes for later… In fact, sometimes I even make two baguettes when they’re a little smaller! However, if you have leftovers, let’s not waste them!

• You can leave them at room temperature for about 6 hours. Jorge left the pizza on the kitchen counter during the afternoon, and it was still good to eat. He didn’t reheat it, but you can.
• If you’re not going to eat it the same day, you can always store the pizza in the refrigerator, in a sealed container or zip-top bag. Keep it for about 2 days, but don’t leave it any longer. I once left some of it for 4 days and it wasn’t good anymore.
• You can always freeze it… I’m a fan of frozen food; I really think it’s one of the best alternatives! As for this delicious pizza, you can freeze it for about 2 months. When you take it out, place it directly in the oven (yes, still frozen!) and let it bake for about 10 to 12 minutes at 350°F. Trust me, you won’t even notice she was frozen!

As you’ve seen, there’s no reason for it to spoil! We can always refrigerate or freeze it for later.

Don’t be afraid to take risks!

Did I get too excited about this title? I hope not!

What I want to say, and without scaring you because you won’t risk anything other than a burnt baguette, is that you should try new experiments with this recipe, just like I did!

Play with the ingredients! Add fruit! Add honey! Add ham! Try different combinations until you find the recipe that truly suits your taste!

That’s what cooking is all about: experimenting, diversifying, and trying new things. Adding different ingredients is key. Believe me, we can always make a recipe better, even if it’s just to our own taste.

Looks like we’ve reached the end, doesn’t it? The best part is that I ended up with a delicious baguette pizza made right here in my kitchen, ready to eat, and all for myself, because Jorge hasn’t arrived home yet.

If you still have questions or suggestions, feel free to comment below.