4-Ingredient Sausage and Cheese Baguette Pizza (25-30 Minutes)

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This 4-ingredient baguette pizza is a quick, easy, and delicious twist on traditional pizza. Perfect for a busy weeknight dinner or a casual gathering with friends, this recipe transforms a simple baguette into a crispy, cheesy, and flavorful meal.

Using just baguette, sausage, cheese, and pizza sauce, this dish is straightforward yet satisfying. The combination of savory sausage and melted cheese on a crunchy baguette base creates a delightful snack or meal that everyone will love.

  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 25-30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 large baguette
  • 1 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked sausage, crumbled or sliced

Instructions

  1. Preheat Oven (5 minutes): Preheat your oven to 375°F (190°C).
  2. Prepare Baguette (5 minutes): Slice the baguette in half lengthwise, then cut each half into two to make four pieces.
  3. Add Sauce and Toppings (5 minutes): Spread pizza sauce evenly over each piece of baguette. Sprinkle with cooked sausage and then top with shredded mozzarella cheese.
  4. Bake (10-15 minutes): Place the prepared baguettes on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  5. Serve (2 minutes): Let the baguette pizzas cool for a couple of minutes, then slice and serve.

Notes

This baguette pizza is as versatile as it is delicious. Feel free to customize with additional toppings like vegetables, different cheeses, or herbs. For a vegetarian option, simply omit the sausage or replace it with a vegetarian substitute.

These baguette pizzas are best enjoyed fresh from the oven when the cheese is gooey and the bread is crispy. Serve with a side salad for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 18g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 45mg

Pair this with...

Homemade Marinara

Kick things off with some ripe, juicy tomatoes – Roma or San Marzano are excellent choices. In a large pot, sauté finely diced onions and minced garlic in olive oil until they're translucent. As they soften, they'll lay the aromatic foundation for your sauce. Next, add in the tomatoes, either crushed or finely diced, depending on your texture preference. To elevate the flavors, toss in some seasonings: salt, pepper, and maybe a bit of sugar to balance the acidity. Herbs like basil, oregano, and a bay leaf can be added to infuse the sauce with earthy notes. Let everything simmer gently, allowing the flavors to meld. Over time, the sauce will thicken and develop a rich, robust character. Once you're happy with its consistency and taste, remove it from the heat.

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

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