My Baguette Pizza: The Margherita


I had a brunch session with a close friend of mine at a bakery which I used to hang out. That is perhaps the only bakery in Singapore I give praise to. My trip wouldn't be complete without grabbing their beautiful baguette home. I usually will have their baguette with just butter, but I thought of doing something special with it. This is especially after a disappointing visit to a sandwich shop in Manila. You know one of those moments when you are having a meal at an eatery and you said to yourself that you can do much better? This is one of those.

Yes, as the title stated, I made pizza outta those baguettes. I think you will be expecting lots of baguette pizzas in the near distant future. I will start off the series with my all time favorite the classic Margherita. I am using the same technique as my previous Margherita grilled pizzas. There are a few minor changes tho as this is a baked baguette pizza.

I myself has never had a baguette pizza before. Ironically, I was working for a not-so-French bakery during my adolescence and they were selling loads of baguette pizzas everyday. Yes, I had never tasted a single one. But I had learnt quite a few tricks to get that crispy crunch and they are all written in the directions below. One very important note, get a good baguette. You can either bake yourself (I certainly do not have the skills yet) or get it from a bakery you love. Just like a pizza, the dough and the crust is the most important. Enuff said, let's get started with the recipe.

Ingredients:

(Make 2 baguette pizzas)

  • Tomatoes Sauce:

  • Unsalted Butter, 2 TBSP

  • Olive Oil, 1/4 Cup

  • Garlic Finely Minced, 3 Cloves

  • Dried Italian Seasoning, Pinch

  • Chili Flakes, Pinch

  • Fresh Basil Chiffonade, A Handful

  • Fresh Parsley Finely Minced, A Handful

  • Green Onion White And Green Parts Finely Sliced, A Handful

  • Crushed Tomatoes Canned, 14oz

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Pizza:

  • Baguette, Half Loaf

  • Low Moisture Mozzarella Freshly Shredded, A Handful

  • Fresh Mozzarella, A Few Pinches

  • Parmigiano Reggiano Freshly Grated, A Few Sprinkles

  • Fresh Basil Chiffonade, A Handful

  • Fresh Parsley Finely Minced, A Handful

  • Green Onion White And Green Parts Finely Sliced, A Handful

Equipment:

  • Cast Iron Skillet / Pan

  • Oven

Directions:

  1. Prepare the tomatoes sauce.

  2. Preheat oven to 220 degree celsius or 425 fahrenheit.

  3. In a skillet over low heat, add butter and olive oil.

  4. Swirl the skillet to melt the butter.

  5. Once butter has melted, add in garlic, Italian seasoning and chili flakes.

  6. Allow the garlic to simmer in the oil for about 15 mins.

  7. *The heat has to be on super low, or the garlic will burn very fast.*

  8. As soon as the garlic start to brown along the edges, remove from heat and add in basil, parsley and green onions.

  9. Set aside for 15 mins.

  10. Slice the baguette lengthwise in halves.

  11. Using a baking sheet, press the baguette down to slightly flatten.

  12. *This will ensure extra crispiness.*

  13. Brush the baguette with the infused oil with a pastry brush, generously.

  14. Top the baguette with low-moisture mozzarella.

  15. Transfer into a baking sheet lined with parchment paper.

  16. Wack into the oven and baked until the mozzarella started to melt.

  17. *Keep an eye on it as we do not want to bake the baguette too far.*

  18. Once the mozzarella started to melt, remove from oven and set aside.

  19. Return the skillet back over medium low heat.

  20. Add in the tomatoes.

  21. Stir to combine well.

  22. Bring it up to a gentle simmer.

  23. Taste and adjust for seasoning with salt and pepper.

  24. Remove from heat and set aside until ready to use.

  25. *The sauce can keep in the fridge for up to 5 days.*

  26. Prepare the pizza.

  27. Spoon the tomato sauce onto the baguette.

  28. Top it off with fresh mozzarella and parmigiano.

  29. Wack into the top rack of the oven.

  30. Bake until the edges are almost charred and the cheese has melted.

  31. *If the edges start to charred before the cheese has melted, transfer onto a lower rack.*

  32. Remove from oven and garnish with basil, parsley and green onions.

  33. Serve immediately.

#margherita #pizza #baguette #frenchbread

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