French baguettes hit American lunch trays in the 1970s, sliced and topped like pizza to fix stale bread cheaply.
Pizza Mini Baguettes
Savor the scrumptiousness of these bite-sized pizza mini baguettes, bursting with rich pizza sauce and gooey mozzarella! Whether you indulge in them fresh out of the oven or stash some in the freezer for a later treat, these delightful little loaves are perfect for any pizza lover craving a quick and tasty snack!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic parsley oil for after cooking.optional
- 230ml lukewarm water (38°C) (7.77 fl oz)
🥛Dairy & Eggs(2)
- 130ml lukewarm milk (38°C) (4.39 fl oz)
- Mozzarella grated 300g (10.6 oz)
🫙Pantry Staples(3)
- 500g Bread or AP flour (min 12% Protein) (4 cup)
- 20g sugar (0.1 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- 8g salt (0.28 oz)
📦Other(1)
- Pizza sauce - I used passata mixed with tbs tomato paste, 1 garlic clove, salt and pepper
👨🍳 Instructions
- 1
Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times). If you have a mixer you can use it.
- 2
Cover and rest for 1 hour. Mix filling ingredients.
- 3
With a floured hand, pull away the edges. Place it on a well floured surface and cut into 12. Flip a piece over, add pizza sauce and cheese only to the middle (or the edges won’t stick), pinch and squeeze it sealed shut. Repeat for all 12, flip it seam side down and gently roll the ends into a baguette shape.
- 4
Add to a dish lined with parchment paper (spread a bit of oil on it too), press them down a bit and cover for 20 min.
- 5
Preheat oven to 220°C.
- 6
Sprinkle some flour and score diagonally downwards.
- 7
For freezing, bake for 3-4 min (you want to pull them out before they get golden). Once cooled on a rack, place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210°C for 5-8 min (keep an eye on them).
- 8
To eat straight away, bake for 10-13 min. If you’re brushing garlic oil, do as soon as they come out.
💡 Pro Tips
- ✓When mixing the dough, fold it 10-20 times just until it comes together rather than kneading to full gluten development, since this enriched dough with milk and sugar only needs moderate structure to stay tender inside a crisp baguette shell.technique10-20 folds
- ✓Seal the pizza sauce and cheese only in the center, leaving a 1-2 cm dry border of dough to pinch shut, because moisture or fat on the seam prevents gluten strands from bonding and causes filling to leak out during baking.technique1-2 cm dry border
- ✓Score the dough diagonally right before baking, not during the 20-minute rest, because cutting too early lets the exposed surface dry out and skin over, causing uneven expansion instead of a clean oven-spring split.timingscore immediately pre-bake
- ✓For the freeze-ahead method, pull baguettes at 3-4 minutes when they're pale and just set, since fully baking them first would gelatinize the starch completely and lead to a dry, tough texture after the second bake from frozen.timing3-4 minutes, 220°C
- ✓Freeze the par-baked baguettes uncovered on a rack for 1-2 hours before wrapping, so surface moisture flash-freezes first and prevents ice crystals from forming a soggy layer when they're bagged.equipment1-2 hours open freeze
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
French baguettes hit American lunch trays in the 1970s, sliced and topped like pizza to fix stale bread cheaply.
Pizza Mini Baguettes
Savor the scrumptiousness of these bite-sized pizza mini baguettes, bursting with rich pizza sauce and gooey mozzarella! Whether you indulge in them fresh out of the oven or stash some in the freezer for a later treat, these delightful little loaves are perfect for any pizza lover craving a quick and tasty snack!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic parsley oil for after cooking.optional
- 230ml lukewarm water (38°C) (7.77 fl oz)
🥛Dairy & Eggs(2)
- 130ml lukewarm milk (38°C) (4.39 fl oz)
- Mozzarella grated 300g (10.6 oz)
🫙Pantry Staples(3)
- 500g Bread or AP flour (min 12% Protein) (4 cup)
- 20g sugar (0.1 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- 8g salt (0.28 oz)
📦Other(1)
- Pizza sauce - I used passata mixed with tbs tomato paste, 1 garlic clove, salt and pepper
👨🍳 Instructions
- 1
Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times). If you have a mixer you can use it.
- 2
Cover and rest for 1 hour. Mix filling ingredients.
- 3
With a floured hand, pull away the edges. Place it on a well floured surface and cut into 12. Flip a piece over, add pizza sauce and cheese only to the middle (or the edges won’t stick), pinch and squeeze it sealed shut. Repeat for all 12, flip it seam side down and gently roll the ends into a baguette shape.
- 4
Add to a dish lined with parchment paper (spread a bit of oil on it too), press them down a bit and cover for 20 min.
- 5
Preheat oven to 220°C.
- 6
Sprinkle some flour and score diagonally downwards.
- 7
For freezing, bake for 3-4 min (you want to pull them out before they get golden). Once cooled on a rack, place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210°C for 5-8 min (keep an eye on them).
- 8
To eat straight away, bake for 10-13 min. If you’re brushing garlic oil, do as soon as they come out.
💡 Pro Tips
- ✓When mixing the dough, fold it 10-20 times just until it comes together rather than kneading to full gluten development, since this enriched dough with milk and sugar only needs moderate structure to stay tender inside a crisp baguette shell.technique10-20 folds
- ✓Seal the pizza sauce and cheese only in the center, leaving a 1-2 cm dry border of dough to pinch shut, because moisture or fat on the seam prevents gluten strands from bonding and causes filling to leak out during baking.technique1-2 cm dry border
- ✓Score the dough diagonally right before baking, not during the 20-minute rest, because cutting too early lets the exposed surface dry out and skin over, causing uneven expansion instead of a clean oven-spring split.timingscore immediately pre-bake
- ✓For the freeze-ahead method, pull baguettes at 3-4 minutes when they're pale and just set, since fully baking them first would gelatinize the starch completely and lead to a dry, tough texture after the second bake from frozen.timing3-4 minutes, 220°C
- ✓Freeze the par-baked baguettes uncovered on a rack for 1-2 hours before wrapping, so surface moisture flash-freezes first and prevents ice crystals from forming a soggy layer when they're bagged.equipment1-2 hours open freeze