Try this southern spin on a baguette pizza, offering a flavorful, textural experience that differs from your typical round pizza.
Ingredients
- 1 La Brea Bakery Take & Bake French Twin Pack Baguette
- 1 pound heirloom tomatoes
- Salt and freshly ground black pepper, to taste
- 1 cup pimento cheese spread
- Italian parsley, oregano or basil, chopped, for garnish
Preparation
- Slice the tomatoes into ¼-inch slices and layer on a paper towel. Sprinkle with salt and leave to sit for at least 30 minutes,
- Heat oven to 450°F.
- Slice the baguettes in half lengthways to create four pizzas, pressing the bread in the center to make small wells for the filling.
- Divide the pimento cheese between the pizzas. Transfer the salted tomatoes to a new paper towel, and use more paper towels to gently press the tops of the slices (remove as much water as possible to keep the pizza from getting soggy). Top the pizzas with the tomato slices and season again with black pepper.
- Bake until the edges of the tomatoes begin to brown and you see the cheese bubbling, about 20 to 30 minutes.
- Remove from oven, slice into 3 to 4-inch pieces, and sprinkle with fresh herbs.
