Ingredients:
- 1 medium loaf French Baguette (approx. 18 in long)
- 1 Tbsp Olive Oil
- 1 cup Marinara or Pizza Sauce
- 1/2 tsp Dried Oregano
- 1/4 tsp Garlic Powder
- 1 cup shredded Low-Moisture Mozzarella
- 6 oz block Low-Moisture Mozzarella (for strips)
- 1/4 cup Black Olives (pitted, thinly sliced)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Prepare the Bread Base: Slice the baguette lengthwise down the center. Then, cut each half into four equal segments, resulting in eight 'pizza boats'.
- Oil the Bases: Brush the cut side of each bread segment lightly with olive oil.
- Initial Toast (The Anti-Sog Strategy): Place the bread segments cut-side up on the prepared tray. Bake for 3–4 minutes just until the bread edges are lightly crisp but not browned. Remove from oven.
- Season the Sauce: In a small bowl, stir the dried oregano and garlic powder into the pizza sauce.
- Apply Sauce: Spread 1–1.5 tablespoons of seasoned sauce evenly over the surface of each bread piece.
- Add Foundation Cheese: Sprinkle a light layer of the shredded mozzarella over the sauce. This helps anchor the mummy strips.
- Prepare the Bandages: Using the block mozzarella, cut the cheese into thin strips, approximately 1/4 to 1/3 inch (6–8 mm) wide.
- Apply Bandages: Lay the strips of mozzarella diagonally across the bread slices to resemble mummy bandages. Crucially, leave a small gap near the top third of the bread segment for the face. Criss-cross and overlap the strips for an authentic wrapped look.
- Add the Eyes: Place two olive slices within the small gap left between the cheese strips to create the mummy's eyes.
- Bake: Return the tray to the 400°F (200°C) oven. Bake for 6–8 minutes, or until the cheese is completely melted, bubbly, and the tips of the mummy strips are just starting to turn a light golden brown.
- Cool and Serve: Allow the French Bread Mummy Pizzas to cool on the tray for 2–3 minutes before serving.