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Hasselback Pizza Bread
“The Hasselback techinique—making crosswise cuts in a vegetable, fruit or in this case, a baguette, to create space for adding in additional flavors like cheese—turns whole-grain bread into a fast and easy pizza in this fun recipe. We like classic pepperoni and basil, but feel free to squeeze in your favorite toppings.”
1 18- to 20-inch whole-grain baguette
⅓ cup pizza sauce
1 cup shredded mozzarella cheese
22 to 25 pepperoni slices
22 to 25 fresh basil leaves
1Preheat oven to 400°F. Line a large baking sheet with foil.
2Cut vertical slits in baguette, stopping just before you cut through so that the slices stay connected at the bottom. Space the slits about ½ inch apart. Place the baguette on the prepared baking sheet. Using a small spoon, dollop a scant teaspoon pizza sauce into each slit. Divide cheese among the slits and add 1 slice pepperoni and 1 basil leaf to each. Bake until the cheese melts and the bread is toasted, 10 to 15 minutes.