Tomato pie baguette pizza

Tomato pie baguette pizza on a wood serving board with a pack of La Brea Take and bake baguette artisan bread

Baguette pizzas offer a texture experience different from pizza – with the texture and flavor of the bread being as much a part of the experience as the toppings. It's also refreshing to have pizza in a different shape, it gives “fancy” with its uniqueness and the addition of pimentos and beautiful heirloom tomatoes. At the same time, it leans into the traditional Southern tomato pie flavors that everyone adores.

  • 1 Pack La Brea Take and bake baguette twin pack
  • 1 Lb heirloom tomatoes
  • ½ teaspoon Kosher salt
  • 1 cup good quality pimento cheese spread
  • 1 teaspoon freshly ground black pepper
  • Chopped soft herbs such as Italian parsley, oregano or basil for garnish 
  1. Slice the heirloom tomatoes into ¼ inch slices and layer on some paper towel. 
  2. Sprinkle with salt and leave to sit for at least 30 minutes, 
  3. Preheat oven to 450°F.
  4. Slice the baguettes in half lengthways and slightly press the bread in the centre to make small wells for the filling. This will give you 4 “pizzas”.
  5. Spread the pimento cheese between the pizzas.
  6. When ready to layer, transfer the salted tomatoes to new paper towel, and use even more paper towel to gently press the tops of the slices – you are trying to get as much water out as possible to keep your pizza from getting soggy.
  7. Top the pizzas with the beautiful tomato slices and season again with black pepper.
  8. Bake for 20-30 minutes until the edges of the tomatoes begin to brown and you see the cheese bubbling.
  9. Serve sliced into 3-4 inch pieces, sprinkled with fresh herbs.

Allergen declaration:

  • Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
  • Inherent allergens:  Egg, Milk, Wheat Gluten

Tomato pie baguette pizza recipe nutritional information 

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