Recipe Background
Baguette Pizza: transforms fresh baguette into a quick weeknight staple.
Back in my first apartment, right after college, I quickly learned that cooking real meals was a luxury in between balancing a new job and a still-unsorted life. That tiny kitchen held endless possibilities, though I usually leaned on simplicity. One evening, inspired by the French bread that our local bakery would bake fresh every morning, I set out to create something quick but satisfying. With a trusty baguette as my base, I rummaged through my sparse pantry and fridge, eyeing a carton of fresh mushrooms and a cluster of ripe tomatoes. It was the start of my now-signature baguette pizza.
The key moment came with the skillet sizzling welcomingly as I sautéed those mushrooms and onions in olive oil, filling my apartment with their warm, earthy aroma. I’ve always believed a good dish deserves the right seasonings, so reaching for the Italian seasoning and a pinch of salt seemed only natural. Adding garlic in the last minute of sautéing is a trick I picked up from a chef mentor, ensuring bold flavors without burning the delicate garlic. With mozzarella and basil waiting in the wings, this dish transformed from a quick fix into a cherished ritual that grounded my chaotic early career days.
Now, I always let the finished pizzas rest on a wire rack just before serving, a trick for maintaining a crisp base. I often think back to those spontaneous dinners, where slicing through the melted cheese and perfumed basil felt like a small triumph. It’s more than a recipe—it’s a reminder that the simplest moments can turn into the most comforting traditions.
Ingredients
- 2 teaspoons olive oil
- 1 (8-ounce) carton fresh mushrooms sliced
- 2 medium onions halved, sliced
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- black pepper to taste
- 1 (10.5-ounce) French bread baguette halved lengthwise
- 1 1/2 cups part-skim mozzarella cheese shredded, divided
- 3/4 cup fresh basil leaves thinly sliced, divided
- 3 medium tomatoes sliced
Directions
- Preheat the oven to 400 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a large skillet over medium-high heat, add the olive oil.
- Add the mushrooms and the onions to the heated olive oil and sauté until tender, about 5 minutes.
- Add the garlic, the Italian seasoning, the salt, and the black pepper to the mushroom-onion mixture and cook, while stirring, until fragrant, about 1 minute.
- On the prepared baking sheet, in a single layer, add the baguette halves cut-side up.
- Evenly add 3/4 cup of the mozzarella cheese and 1/2 cup of the basil to the baguette halves.
- Evenly add the mushroom mixture, the tomato slices, and the remaining mozzarella cheese to the bread halves.
- Bake until the cheese is melted, about 10-15 minutes.
- Transfer from the oven to a wire rack and evenly sprinkle with the remaining basil.
- On a cutting board with a serrated knife, cut each of the halves into 3 even portions.
- Serve.
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