Cheesy Baguette Pizza’s

The key is to mix the cheeses so that you get salty and nutty from the Parmesan and Pecorino, pizza mozzarella with melt so nicely and provolone pulls them all together.

This recipe will make 2 Gluten Free hotdogs buns (4 little baguettes) or 1 traditional demi baguette. GF hotdogs buns will hold toppings better than any GF French style loaves you find in the freezer sections.

Carb counting this is going to depend on serving size and the bread product you use. Mornay has very few CHO as does the cheese. So, you might choose to count only the bread.

Course Appetizer, Lunch

Cuisine French, Italian, North American

Keyword Baguette, Gluten Free Hotdog Buns, Mozzarella, Parmesan Cheese, Pecorino Cheese, Provolone Cheese

Ingredients

½ recipe Mornay Sauce with Parmesan 4 CHO
2/3 cup (50 gr) pizza mozzarella, grated
2/3 cup (50 gr) Pecorino, grated
2/3 cup (50 gr) Provolone, grated
1 clove garlic peeled
1 – 2 TBSP olive oil
Fresh oregano to garnish
Red pepper flakes to garnish

*BREAD CHO WILL DEPEND ON YOUR PRODUCT

Instructions

Pre heat oven to 400.
Grate mozzarella, pecorino, and provolone. Mix in a small dish and set aside.
Start Mornay Sauce, and once cooked; remove from heat. Re heat if need be, prior to spreading on the toasted bread.
Place bread cut side up on a baking sheet and cook for 5 minutes. Remove from the oven when the bread feels toasted.
Turn on broiler.
Rub peeled garlic clove across the hot toasted bread and with a pastry brush, spread a little olive oil over top.
Next, spread Mornay Sauce on bread and top with mixed cheeses. Heaping it on is ok, that’s what you want.
Place under broiler for 2 – 3 minutes, until cheese starts to turn a little golden and bubbling.
Remove from oven and let rest about 3 minutes before serving or slicing.
Serve with fresh oregano and red pepper flakes.