Recipe Image

Hasselback Pizza Bread

  • 15 m
  • 30 m
Carolyn Casner
“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


  • 1 Preheat oven to 400°F. Line a large baking sheet with foil.
  • 2 Cut 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019