Baguette Pizza

It's pizza.. on a loaf of baguette.. what's not to love? If you enjoy pesto, mozzarella cheese, tomatoes, and basil, this is the pizza for you.

Let the juicy roasted tomatoes drip once you cut it on a bias. Aroma of basil traveling through the house. Golden brown crunch in every bite you take with a cheese pull finish.

Serve it with chicken cutlets or a mescaline salad.

Ingredients

- 1 loaf of baguette bread

- 1/2 cup pesto

- 3-4 tbsp garlic butter (3-4 tbsp softened butter & 1 1/2 tsp garlic)

- 10 - 12 cherry tomatoes (sliced in half)

- 1 1/2 cups of mozzarella cheese

- Fresh basil leaves for garnish

- Oregano for garnish (optional)

- Grated parmesan for garnish (optional)

- Olive oil

- Salt & pepper

What To Do..

Step 1 - Preheat oven to 425. Start prepping. Mix together softened butter and garlic in a small bowl. Slice the baguette in half and spread on garlic butter evenly on both sides. Bake for 5-7 minutes.

Step 2 - Cut cherry tomatoes in half and place in a bowl. Toss with salt, pepper, and a small amount of olive oil just to coat. Once the loaf is out of the oven, evenly spread out pesto, mozzarella, and last the tomatoes. Bake for about 20-25 minutes until cheese is melted or until golden.

Step 3 - Sprinkle oregano and parmesan. (I suggest it.) Add on whole basil leaves.

Step 4 - Cut into slices or eat a half loaf to yourself and enjoy!

Chef's Notes

- Once starting to golden, turn the oven on broil and cook for about 5-10 minutes or until the cheese bubbles with crispy corners.

- Another way to eat this - Don't roast the tomatoes, leave cold, cut bread in pieces and put the tomatoes on top of the bread along with basil and eat it that way.

- Sliced tomatoes? Sure.

- Different bread? Maybe a sourdough, ciabatta? Pizza dough perhaps..

- This doesn't disappoint.

Love,

F&B