Tomato Baguette Pizza Recipe
Tomato Baguette Pizza Recipe photo by Taste of Home
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Tomato Baguette Pizza Recipe

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When my tomatoes conspire to ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Thunder Bay, Ontario
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 6 servings


  • 2 teaspoons olive oil
  • 8 ounces sliced fresh mushrooms
  • 2 medium onions, halved and sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 French bread baguette (10-1/2 ounces), halved lengthwise
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 3/4 cup thinly sliced fresh basil leaves, divided
  • 3 medium tomatoes, sliced

Nutritional Facts

1 piece: 260 calories, 7g fat (4g saturated fat), 18mg cholesterol, 614mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.


  1. Preheat oven to 400°. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until tender. Add garlic and seasonings; cook and stir 1 minute.
  2. Place baguette halves on a baking sheet, cut side up; sprinkle with half of the cheese and 1/2 cup basil. Top with mushroom mixture, tomatoes and remaining cheese.
  3. Bake until cheese is melted, 10-15 minutes. Sprinkle with remaining basil. Cut each half into three portions. Yield: 6 servings.
Originally published as Tomato Baguette Pizza in Country Woman June/July 2008, p39

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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annecooks User ID: 8360491 225889
Reviewed May. 4, 2015

"I made this baguette pizza tonight, using my homemade pasta sauce. Fresh tomatoes aren't in season right now, so I chose not to use them. Since I used the sauce, I didn't need most of the herbs and spices b/c they were already in there. I did use mushrooms, green onion, black olives, yellow pepper, in addition to mozzarella and freshly grated parmesan. I baked them (I used two loaves) at 425 F. for 15 minutes, on a rack over a shallow roasting pan, so as to get the whole baguette brown and crisp. I will never buy a pizza from a restaurant again! This was by far THE best pizza we've ever eaten! The texture of the baguette was crisp on the outside and nice and chewy once you bit in to it. Absolutely the best!"

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