I finally perfected this. I used my no knead baguette as the base for this. I make the baguettes four at a time and freeze them individually. Then I let it defrost in the fridge and used it to make the garlic bread. Saves money doing it this way, but you can always buy a loaf from the store in a pinch.
Easy and tasty. You can eat the baguettes as is or use them to make and freeze for garlic bread. They come out so crispy on the outside and soft on the inside. You can easily halve this recipe.
No Knead Baguettes
I have been dreading making this. I’ve been afraid of burning the crust, too much sauce, just..in general screwing this up. I finally got up the courage to make this. Yet again I find myself wondering why the heck I waited so long! The dough I made a couple of nights beforehand. The sauce is my usual homemade pasta sauce. I crisped up some bacon and used that on the meat pizza along with the peperoni. The veggie pizza I used red onions and mushrooms. So many possibilities for you and your family! This is a cheaper and tastier version of store bought pizza.
I have gotten over my fear and will add this to my menu every month now. I halved this recipe so it would just make two pizzas. The full recipe will make 4 12 inch pizzas.
Tomato based pasta sauce is easy to make, inexpensive, and can be suited to your tastes. Besides the Italian herbs and spices, I only add onions and fresh garlic to the sauce. This makes it versatile. I add meatballs or sausage when I reheat it later to the dish I’m making. Hubby isn’t a big veggie fan so I stick to onions and garlic. I make big batches of this and freeze them in 4 cup containers. One container is perfect for spaghetti dishes, two for baked rigatoni or stuffed shells. If you forget to defrost the sauce, you can still warm it up fairly quickly in a pan on medium low. I buy my tomato sauce in bulk at Costco as well as the tomato paste.