Pizza baguette

Split a baguette lengthways, spread on a thin layer of pizza sauce and add cheese and toppings. Bake on a preheated tray at 200°C (180°C fan) for about 8–10 minutes, until the cheese is bubbling and the edges are crisp.

Use only a thin layer of sauce and pat wet toppings, such as mushrooms, dry before adding them. Toast the cut sides briefly before topping if the baguette is very soft.

Cool it and put it in the fridge within two hours, then eat it within two days. Reheat until steaming hot all the way through, and only reheat it once.

Yes. Once cooked and cooled, wrap portions airtight and freeze; thaw in the fridge before reheating until steaming hot throughout.

A crisp green salad or crunchy coleslaw balances the cheesy topping. For a more filling casual meal, serve it with chips and a simple side salad.

Pizza baguette has more: 14 g per 100 g, compared with 11.4 g in gratinated baguette.

Usually, yes: the baguette is made with wheat, and the topping commonly includes cheese. Ingredients differ, so check the allergen information on packaged versions; the Food Standards Agency advises people with an allergy to check the label every time.