Updated: Jan 14
I have loads of leftover baguettes from the holiday season. I used some of them to make croutons (which I will show you, lovely people, soon) and decided to use the remaining for this recipe. Besides, I still have some leftover beef salami.
Anyway, this is what I usually do whenever I have cravings for pizzas and am too lazy to roll out any dough. The key is to use a good quality baguette. A good quality baguette, when sliced in half, will have different sizes of fermentation bubbles. Mediocre ones will look more like commercial sandwich bread.
I'd said before that if I have an eatery, I would serve up all these open-face toasts. This is where I can tend to be a bit more playful as compared to pizzas. Regardless, I really hope you will give this recipe a try.
(Make 4 baguette pizzas)
Baguette Stale, 2
Tomato Sauce Homemade, 1 Recipe
Low Moisture Mozzarella
Pepperoni (I'm using beef salami)
Fresh Parsley Finely Chopped, A Handful
Please visit my "How To Make Tomato Sauce" for the recipe.
Preheat the oven to 190 degree celsius or 375 fahrenheit.
Soak the baguette with water and wack into the oven.
Bake for 8 to 10 mins or until the baguette is soft.
Remove from the oven and set aside to cool down slightly.
Turn the oven heat up to 220 degree celsius or 425 fahrenheit.
Once they are cool enuff to handle, slice the baguette into halves and slice 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 the pepperoni, distributed evenly.
Lastly, grate some parmigiano over the top.
Wack into the oven and bake until the cheese has melted.
Remove from the oven and immediately garnish with some parsley.
The perfect bite?