Margherita Baguette Pizza

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INGREDIENTS

Half a baguette: Sliced lengthwise for a crisp, rustic base that gives you two long pieces.

Pesto (3 tbsp): Fresh pesto adds a bright, herby layer that soaks into the bread just enough.

Fresh grated Parmesan (¼ cup): A salty, nutty boost that deepens every bite.

Fresh mozzarella log (8 oz): Sliced into 8 pieces for that perfect melty richness.

Campari tomato slices (8 center‑cut pieces): Sweet, juicy, and just acidic enough — exactly what a Margherita needs.

Salt & pepper: Enhances the tomatoes and cheese, which is why you season here rather than after the basil.

Fresh basil (1½ tsp, finely diced): Brings that classic Margherita aroma and a pop of freshness at the end.

START BY…

…spreading 1½ tablespoons of pesto over each piece of bread. Then layer the toppings, beginning with the mozzarella. Alternate slices of cheese and tomato, letting them overlap slightly as you work your way from one end of the baguette to the other.

THEN…

Put the pieces on a baking sheet and broil, watching closely to see that the bread doesn't burn. About 3 to get the edges of the bread browned, mozzarella melty, and the tomatoes juicy and warm.

LASTLY…

Sprinkle the fresh basil and reserved Parmesan cheese over each piece. Slice each piece in two to serve two people for lunch or dinner. Or slice these into 5 or 6 pieces to make them a tasty appetizer. Serve hot!

Yield: 2
Margherita Baguette Pizza

Margherita Baguette Pizza

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Ingredients

Instructions

  1. Take your half baguette and cut it lengthwise so you have 2 long pieces.
  2. Spread 1 1/2 tablespoons of pesto each over the two bread pieces.
  3. Sprinkle most of the fresh grated Parmesan cheese over the pesto, reserving a bit to sprinkle on top at end.
  4. Start at one end with a slice of mozzarella, lay a slice of tomato so it covers part of the cheese, rotate until you get through 4 slices of each the cheese and tomato. They should overlap a bit to fit and cover the half baguette pieces.
  5. Sprinkle a little salt and pepper over the cheese and tomatoes.
  6. Sprinkle the fresh basil and reserved Parmesan cheese over.
  7. Put the pieces on a baking sheet and broil, watching closely to see that the bread doesn't burn. About 3 to get the edges of the bread browned, mozzarella melty, and the tomatoes juicy and warm.
  8. Slice each piece in two to serve two people for lunch or dinner. You can also slice these into 5 or 6 pieces to make them a tasty appetizer.
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