Ingredients:

  • 1 loaf (350 g) Fresh French Baguette (medium size)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 cup (240 ml) Quality Marinara or Pizza Sauce
  • 1/2 cup (60 g) Shredded Low-Moisture Mozzarella
  • 1/4 cup (30 g) Thinly Sliced Pepperoni (optional)
  • 8 slices (150 g) Provolone or Deli-Sliced Mozzarella
  • 8-10 large Pitted Black Olives, sliced
  • 1/2 tsp (2.5 ml) Dried Oregano

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Using a serrated knife, slice the French baguette in half lengthwise. Place the cut sides up on the prepared baking sheets.
  3. Lightly brush the edges and tops of the bread halves with olive oil. Bake the bread base for 3 minutes alone to slightly crisp the surface (this acts as a moisture barrier). Remove from the oven.
  4. Take the 8 slices of Provolone or Deli-Sliced Mozzarella. Use a sharp knife or pizza cutter to slice them vertically into thin strips (about 1/2-inch wide / 1 cm) for the mummy bandages. Set aside.
  5. Evenly spread the marinara sauce over the toasted cut surfaces of the bread. Sprinkle the shredded mozzarella and any solid toppings (like pepperoni) over the sauce.
  6. Lay the cut cheese strips diagonally across the sauced bread, overlapping them slightly to create a messy, bandage-like effect. Crucially, leave a small, uncovered space near the top third of the bread for the eyes.
  7. Slice the pitted black olives into thin rounds. Place two olive slices in the uncovered space you left in the previous step to serve as the mummy's eyes.
  8. Return the assembled pizzas to the preheated oven. Bake for 7 to 10 minutes, or until the cheese is completely melted, bubbly, and the edges of the bread are golden brown and crisp.
  9. Allow the pizzas to cool on the baking sheet for 3-5 minutes before slicing each half into 4 or 5 manageable portions and serving.