- Prep
- 15 min
- Cook
- 20 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“This quick baguette pizza transforms the elongated French bread into a crispy and golden base, covered by rustic tomato sauce, bubbly gratin mozzarella cheese, and perfume of oregano with fresh basil. A practical and comforting solution for quick dinners without kneading or mess.”
What you need to know
- O corte longitudinal da baguete cria canoas crocantes que retêm o molho e o queijo derretido sem vazar
- A pincelada prévia de azeite com alho sela o miolo do pão evitando que a umidade do tomate amoleça a casca
- O forno a 200°C derrete e gratina a mussarela rapidamente mantendo a base estaladiça e o interior macio
Ingredients
Main
- unit (approx. 30 cm) Fresh baguette or from the previous day
- cup Good quality tomato sauce
- cups Queijo mussarela ralado
- tablespoon Extra virgin olive oil
- teaspoon Dry oregano
- tablespoons (for finishing) Fresh chopped basil
- taste Salt
- taste Black pepper
- small clove (optional) Minced garlic
Instructions
Principal
- Preheat the oven to 200°C. Cut the baguette in half lengthwise, creating two halves. Brush each half with olive oil, ensuring a crispy crust.
- Spread the minced garlic (if using) evenly over the olive oil on the baguette halves. Season lightly with salt and black pepper, preparing the base for the next ingredients.
- Cover each half of the baguette generously with the tomato sauce. Next, distribute the shredded mozzarella cheese over the sauce, making sure to cover the entire surface for a perfect melt.
- Sprinkle the dried oregano over the cheese. If desired, add other seasonings or toppings of your choice at this point, customizing your pizza.
- Transfer the assembled baguettes to a baking sheet. Bake in a preheated oven for 15-20 minutes, or until the cheese is completely melted and bubbly and the edges of the baguette are golden and crispy.
- Remove from the oven and finish with freshly chopped basil leaves. The most important tip is to let it cool for a minute before slicing so that the cheese settles, making it easier to cut and serve.
Chef's tips
- Utilize baguetes do dia anterior com casca mais firme, pois suportam melhor o peso dos queijos e molhos quentes
- Pincele uma camada fina de azeite de oliva e leve a baguete ao forno por 3 minutos antes de colocar o molho para impermeabilizar
- Espere a baguete descansar por 1 minuto após sair do forno antes de fatiar em pedaços com faca de serra
Variations
- Adicione rodelas finas de calabresa defumada ou pepperoni fatiado sobre o queijo antes de levar para gratinar
- Incorpore tomates-cereja cortados ao meio e folhas inteiras de manjericão fresco para uma versão marguerita clássica
- Acrescente cogumelos Paris frescos fatiados e azeitonas pretas picadas para uma versão vegetariana rica
Substitutions
- A baguete tradicional francesa pode ser substituída por pão italiano fatiado, pão ciabatta rústico ou pão francês comum
- O queijo mussarela ralado pode ser trocado por queijo provolone fatiado, queijo minas padrão ou queijo prato
- O molho de tomate pizza pode ser substituído por molho pesto de manjericão ou passata temperada
How to store
Store the baked baguette slices in an airtight container in the refrigerator for up to 2 days. To reheat and restore the original crispiness of the crust, place in an electric oven at 180°C for 5 minutes or in an air fryer.
Can it be frozen?
You can freeze the already assembled and raw baguette halves wrapped in plastic wrap for up to 60 days in the freezer. To consume, take it straight from the freezer to the preheated oven at 200°C for 20 minutes without thawing.
What to serve with
Pairs perfectly with fresh green leaf salad with balsamic dressing, olives marinated in olive oil, or creamy tomato soup. As a beverage, serve with chilled pure grape juice, pilsner beer, or young red wine.
Frequently asked questions
Can I use homemade tomato sauce?
Yes, the thick, well-reduced homemade sauce is ideal; avoid very runny sauces so the bottom of the bread doesn't get soggy in the oven.
Doesn't the baguette bread get soggy with the tomato sauce?
To prevent this, brush with garlic olive oil and do a quick 3-minute pre-toast in the oven before spreading the tomato sauce.
How to cut the baked baguette without dismantling the topping?
Use a sharp, large serrated knife with gentle sawing motions, without pressing the blade hard against the melted cheese.
Can I make the recipe in the air fryer?
Yes, cut the baguette into smaller pieces that fit in the basket and bake at 180°C for about 6 to 8 minutes until the cheese is golden.
