"Damn - burnt my palate like hell again"... well, do you already know who the evil perpetrator was? That's right - freshly baked Pizza Baguette! It's always the same game because they smell so incredibly hearty that you can't wait to take a bite. Who doesn't know this feeling?!
Unfortunately, it doesn't make a difference whether the hearty hot baguettes come from the freezer aisle or if you topped them yourself. However, this does not apply to ingredients and taste. That's why making them yourself is definitely worth it! From pizza sauce to your favorite salami and fresh vegetables, you can go wild with your toppings as you please. Alternatively, you can indulge in childhood flashbacks and recreate the classic frozen food experience. Be the architect of your homemade Pizza Baguettes!
MY TIP:
Your pizza baguette turns out best on the pizza stone - it crisps up the store-bought baguettes nicely while melting the cheese on top. You could also make your own basic baguettes. In that case, don't bake them completely through, but take them out 5-10 minutes before the end of the baking time. This way, they can finish crisping up after topping them.
Ingredients
For 2 servings
Equipment
nutritional values per serving
Preparation in 5 steps
To bake in a gas grill, place a heat-resistant elevation (approx. 5 cm) on the grill grate. Place the pizza stone (or baking sheet) in the oven or on the elevation in the gas grill. Preheat the gas grill to 200 °C direct heat or the oven to 180 °C convection.
Peel and finely dice the onion. Wash the bell peppers and tomatoes, remove the cores, and cut into fine cubes. Clean the mushrooms and slice them. Also slice the salami. Finely chop the cooked ham and pineapple. Wash the parsley, shake dry, and finely chop.
Halve baguettes horizontally, spread pizza sauce on the cut sides, and sprinkle with mozzarella.
Cover half of the prepared ingredients as desired and sprinkle with some more mozzarella.
Bake baguettes on the pizza stone or baking sheet with the grill lid closed or in the oven for about 15 minutes until the bread is crispy and the cheese is melted.
Tags
Whether it's Hash Browns, Miso Eggplant, or spicy Cauliflower Wings - hell, yes! Lisa appreciates not ONLY steak and the like in her grill tongs! Her greatest culinary love lies with the secret stars at the BBQ buffet: side dishes and dips! Her BURNHARD heart makes a big leap with self-made fries and a thick dollop of mayo! With or without meat - with Kilimann, it's killer, man!