This is what I do whenever I have lots of leftover bread. And what you see here is probably 1/3 of the usual portion. My grandma always tells me that throwing bread away is a sin. And wasting food is like stealing from the poor. Best 2 pieces of advice ever!
To make the bread extra cwispy, is to place a baking tray onto the sliced baguette and press it down. This will also ensure that the baguette is sitting evenly. The rest is just the magical combination of tomatoes, cheese and herbs. Why complicate the holy trinity?
Someday if I have a cafeteria, I will put these on the menu. Anyway, let's get started with the recipe.
Ingredients:
(Make 4 baguette pizzas)
Baguette Stale / Fresh, 2
Tomato Sauce Homemade, 1/2 Recipe
Low Moisture Mozzarella
Parmigiano Reggiano
Fresh Basil, A Handful
Fresh Parsley, A Handful
Scallions, A Handful
High Quality Extra Virgin Olive Oil, For Drizzling
Equipment:
Oven
Directions:
Please visit my "How To Make Tomato Sauce" for the recipe.
Preheat the oven to 220 degree celsius or 425 fahrenheit.
Slice the baguette lengthwise in halves.
Using a baking sheet, press the baguette down to slightly flatten.
*This will ensure extra crispiness.*
Transfer onto the baking sheet.
Spoon the tomato sauce onto the baguette.
Pinch some mozzarella and toss over the top.
Followed by grating the parmigiano.
Wack into the oven and bake until the cheese has melted.
Remove from the oven and immediately use a pair of scissors to cut basil, parsley and scallions over the baguette.
Lastly, drizzle some extra virgin olive oil over the top.
Serve immediately.
Looks pretty decent to be a cell phone wallpaper, don't ya think?
A bite of heaven...