Pizza Baguettes 3 Ways

Buffalo chicken, spinach artichoke, AND spicy pepperoni – there’s something for everyone!

Done in 30 minutes

Serves 4



for the pepperoni


400gchopped tomatoes

1 tbsptomato paste

1/2onion, diced

3garlic cloves, minced

1 tspsugar

1 tspdried oregano

Salt and pepper, to taste

Low moisture mozzarella, shredded

Pepperoni slices

Pepperoncinis, sliced

for the buffalo chicken

2chicken breasts, cooked and shredded

Buffalo sauce, to taste

Low moisture mozzarella, shredded

Blue cheese crumbles

2spring onions, sliced

1/2 bunchchives, finely chopped

for the spinach artichoke

1 packbaby spinach

1 canartichoke hearts

1onion, diced

3garlic cloves, minced

100gcream cheese

Low moisture mozzarella, shredded

1 tspgarlic powder


Low moisture mozzarella, shredded

These baguette pizzas are perfect for when you want a cheesy, easy sharing bite with your pals but don't want to go to the effort of making fresh pizza dough. We've got buffalo chicken, spinach and artichoke, and spicy pepperoni, so there's something for everyone.


For the pepperoni pizza sauce, start by sautéing the onions and garlic in some olive oil until softened. Add the tomato paste, cook for a couple of minutes over medium heat, then add tinned tomatoes. Break up any chunky tomatoes, season, then leave to simmer on medium/low for 15-20 minutes.

Spread the sauce over half a baguette, and top with a good helping of mozzarella. Top with the pepperoni and pepperoncinis, and bake at 200 C for 5-10 minutes or until the cheese is melted.

For the buffalo chicken, toss buffalo sauce with your cooked and shredded chicken breasts. Spread over your baguette, and top with mozzarella, crumbled blue cheese, spring onions, and chives. Bake at 200 C for 5-10 minutes or until the cheese is melted.

For the spinach artichoke, start by sautéing the onion and garlic in some olive oil until softened. Add the chopped artichoke hearts, cooked spinach, cream cheese, salt, pepper, garlic powder, mozzarella, and parmesan.

Spread the mixture over the baguette, top with more mozzarella, and bake at 200 C for 5-10 minutes or until the mozzarella is melted. Finish with freshly grated parmesan.

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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