Preheat your oven to 200°C (fan-assisted). Place a baking tray inside to heat up — this will help the bottom of the bread crisp immediately. While that happens, take a moment to breathe in the quiet of the kitchen.

Prepare the tomato sauce: In a small saucepan, warm the olive oil over a medium heat. Add the minced garlic and stir for about 30 seconds until it becomes fragrant and golden — you’ll smell that sweet, nutty aroma. Stir in the passata, tomato purée, oregano, basil, sugar, and a pinch of salt and pepper. Let it simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly and turns a deeper, richer red. Set aside.

Toast the bread: Brush the cut sides of the baguette halves lightly with olive oil. Place them, cut side down, onto the hot baking tray. Return to the oven for 4–5 minutes until the bread is golden and the edges are crisp — you’ll hear a faint crackle when you press them. This step is crucial for avoiding a soggy base.

Assemble the pizzas: Remove the tray from the oven (careful, it’s hot). Flip the bread halves over so the toasted sides face up. Spread the tomato sauce evenly over each half, leaving a small border around the edges. The sauce should look glossy and smell intensely of herbs.

Layer the toppings: Scatter the beef pepperoni slices evenly over the sauce. Follow with the grated mozzarella, making sure it covers the pepperoni in a fluffy, even layer. Finish with a generous sprinkle of Parmesan — this will create a golden, crispy crust as it bakes.

Bake until bubbly and golden: Place the assembled pizzas back into the oven and bake for 10–12 minutes. Watch for the cheese to melt completely, bubble, and turn a deep golden brown in spots — the edges should look slightly charred and the pepperoni will have rendered a little fat, making the whole surface glisten. The kitchen will smell absolutely irresistible at this point.

Rest and garnish: Remove from the oven and let the pizzas rest on a wire cooling rack for 2–3 minutes. This allows the cheese to set slightly so it doesn’t slide off when you cut. Scatter fresh basil leaves on top if using, then slice into portions and serve immediately.