Loaded Pizza Bread Boats (Print)

Baguette boats packed with sauce, cheese, and toppings—melted, golden, and party-perfect.

# Components:

→ Bread

01 - 3 small baguettes (10–12 inches each)

→ Sauce

02 - 1 cup pizza sauce

→ Cheese

03 - 1 1/2 cups shredded mozzarella cheese
04 - 1/2 cup shredded cheddar cheese
05 - 2 tablespoons grated Parmesan cheese

→ Toppings

06 - 1/2 cup sliced pepperoni (optional)
07 - 1 small bell pepper, diced
08 - 1/2 small red onion, finely chopped
09 - 1/4 cup sliced black olives
10 - 2 tablespoons chopped fresh basil or parsley

→ Seasoning

11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon garlic powder
13 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each baguette in half lengthwise. Hollow out the center of each half, forming a shallow boat with about 1/2 inch of bread remaining on the sides and bottom.
03 - Spread pizza sauce evenly into each bread boat.
04 - Sprinkle the mozzarella and cheddar cheese over the sauce in each bread boat.
05 - Distribute the pepperoni, diced bell pepper, chopped red onion, and black olives over the cheese. Sprinkle Parmesan evenly over each boat.
06 - Season each boat with dried oregano, garlic powder, and freshly ground black pepper.
07 - Place the prepared bread boats on the baking sheet. Bake for 15–20 minutes, until the cheese is melted and the bread is golden at the edges.
08 - Remove bread boats from the oven. Sprinkle with fresh basil or parsley, let cool slightly, then slice and serve.

# Expert Advice:

01 -
  • Perfect way to use up odds and ends from the fridge
  • Hands-on time is only about fifteen minutes
  • Bakes up golden and bubbling just like classic pizza
  • Very customizable for picky eaters or adventurous palettes
02 -
  • High in protein and calcium from all that gooey cheese
  • Fits well in a party spread or as a fun dinner
  • Crispy edges and soft centers feel like the best parts of both pizza and garlic bread
03 -
  • Toast the hollowed out baguette shells briefly before filling for a crisp bottom
  • Always divide toppings evenly so every bite gets a bit of everything
  • If using precooked sausage or veggies make sure to drain any moisture so the bread does not get soggy

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