Garlic bread margherita pizzas
Garlic bread margherita pizzas turn a baguette into a crisp, cheesy dinner. A thick homemade tomato sauce, melted mozzarella and parmesan sit on garlic-buttered bread. Basil, honey and chili flakes finish it. It is a vegetarian dinner in 25 minutes.
- 25 minTotal time
- 2Servings
- 650kcal / serving
- 26 gProtein
The science: why this works
Thick sauce, crisp base
Simmering canned tomatoes for 8 minutes cooks off extra water. A thick sauce will not soak into the bread, so the base stays crisp. Olive oil and oregano add flavor while the tomatoes reduce to a spoonable paste.
Learn: Tomato sauce: short or long simmer →Pre-bake the bread
Baking the garlic bread for 5 minutes before topping dries and crisps the surface. It then acts as a barrier to the sauce. The butter browns and flavors the crumb, and a fully heated oven helps.
Learn: Preheat pans and ovens fully →Cheese browns at the edges
Mozzarella melts and stretches, while parmesan adds salt and browns fast. The proteins and fat brown at the edges to form crisp, golden spots. Bake 8 to 10 minutes until the cheese is bubbling and speckled brown.
Learn: Melt cheese gently →Garlic bread margherita pizzas
25 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
- 1baguette, cut in half lengthways
- 30 gbutter, soft
- 2 clovesgarlic, crushed
- ½ canchopped tomatoes
- 1 tsporegano
- 150 gmozzarella, torn
- 20 gparmesan, grated
- 1 handfulbasil
- 1 tsphoney
- 1 pinchchili flakes
- 1 tbspolive oil
- Salt
Method
Tips for the best result
- Check your oven's real temperature; 220°C is about 425°F.
- Do not overload with sauce.
- Add basil and honey after baking.
Swaps
- Swap the mozzarella for provolone for a sharper bite.
- Swap the baguette for ciabatta halves for a chewier base.
- Swap the honey for hot honey for extra heat.
Storing and reheating
Best eaten fresh. Leftovers keep in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven for 5 to 8 minutes until hot, 165°F (74°C).
Garlic bread margherita pizzas: questions
Can I use fresh tomatoes?
Yes, but canned tomatoes give a more consistent sauce. If using fresh, cook longer to reduce the water.
Why honey on pizza?
Honey balances the acid in the tomato and the salt in the cheese. A little sweetness with chili makes the flavors pop. It is optional.
Can I prep it ahead?
Make the sauce up to 3 days ahead. Assemble and bake just before serving.
