Corsican Pizza-Baguette

Corsica is a French island located in the Mediterranean, known, among other things, for its beautiful landscapes, culture and unique cuisine. Corsica's charcuterie is particularly renowned for its fresh, artisanal products made from high-quality pork and traditional recipes, which is where France-based food writer and photographer, Guillaume Marinette (guillaume.marinette), took inspiration from for this Corsican Pizza Baguette.

One of the island’s specialties is coppa (or capicola), a cooked, smoked or dried ham made from pork neck and shoulder. It is often served in thin slices and often accompanies Corsican cheeses like brocciu (similar to ricotta) and casgiu merzu (a strong, semi-hard cheese made from goat’s milk). 

To pay homage to the island, Guillame uses a baguette-style dough, one of France’s most famous gastronomic symbols, paired with tomme de brebis corse–an uncooked pressed Cosican cheese made from whole sheep's milk with aromas of hazelnut and herbs. 

The shape of this baguette pizza is ideal to share as an appetizer, or enjoy it with a light, bright salad. 


Difficulty

Servings

2 pizza baguettes

Prep Time

14 hours, 15 minutes

(not including starter prep time)
Cook Time

20 to 25 minutes

By Guillaume Marinette

Cooked Corsican pizza baguette with Corsican cheese, pancetta, coppa, arugula and herbes de Provence on a table surrounded by a plate of cheese, bowl of arugula and serving board of pancetta.

Note

For the baguette dough, you’ll need either a liquid sourdough or sourdough starter, which should be prepared in advance of cooking (read our guide on how to make and maintain a starter here). If you don't have myrtle leaves (an evergreen shrub that grows throughout the Mediterranean) you can replace them with herbes de Provence–a mix of thyme, rosemary, basil, tarragon and lavender flowers. While you can find Corsican Tomme ewe's milk cheese at some specialty stores and online, you can also sub a nice, sharp cheddar for a similar tang. For the coppa, feel free to substitute prosciutto or serrano ham, and if you can’t find Corscian pancetta, try Italian pancetta or bacon. For the size of the baguettes, a 16-inch oven works well, but if you only have a 12-inch oven, we suggest splitting the dough into 4 pieces (rather than 2).


Uncooked Corsican pizza baguette on a table surrounded by a plate of cheese, a bowl of myrtle and a bowl of tomato pulp. Cooked Corsican pizza baguette cut in half on a table surrounded by a plate of cheese, a bowl of tomato pulp, a bowl of myrtle and a serving board of pancetta. Cooked Corsican pizza baguette cut in half with one half topped with tomato pulp and myrtle leaves on a table surrounded by a plate of cheese, a bowl of tomato pulp, a bowl of myrtle and a serving board of pancetta. Cooked Corsican pizza baguette cut in half and topped with tomato pulp, myrtle leaves, pancetta and Cosican cheese on a table surrounded by a plate of cheese, a bowl of tomato pulp, a bowl of myrtle and a serving board of pancetta.

Guillaume Marinette

France-based food writer and photographer Guillaume Marinette (guillaume.marinette) has contributed to nearly 50 cookbooks, including several bestsellers. He’s passionate about Italian cuisine and has written extensively on the subject, including over 100 recipes in "Pizzas, Brochettes, Foccacias..." published in 2022 by Artémis.