To make the pizza sauce, heat a sauce pan with a medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add in 2 cloves garlic finely minced and mix with the olive oil, after 30 seconds add in a 15 oz can of tomato sauce, 1 tsp dried oregano, 1 tsp dried parsley, a pinch of sea salt, black pepper and some white sugar, mix until well combined and lower the fire to a low heat

Meanwhile, grab 2 baguettes and cut each one into 3 evenly sized pieces, for a total of 6 pieces of baguette, cut each one in half vertically to end up with 12 open faced baguette pieces

Using a spoon scrape out the soft bread from each baguette, leaving a ½ inch border on the edges, add the baguettes into a baking tray lined with parchment paper, evenly divide the simmering pizza sauce into the baguettes

Add a slice of fresh mozzarella into each baguette and top off with some finely shredded manchego cheese, making sure to cover the entire surface of the baguettes

For the toppings, sprinkle some dried oregano on 3 of the baguette pizzas, on another 3 baguettes add some strips of red & green bell pepper and some thinly sliced black olives, on 3 other baguettes add some thinly sliced mushrooms and for the last 3 add a slice of tomato topped with dired oregano and dried parsley, drizzle the pizzas with a kiss of extra virgin olive oil, sea salt & black pepper

Add into a preheated oven, bake + broil option 210 C - 425 F, after 11 to 12 minutes remove from the oven and serve at once, sprinkled with freshly chopped parsley, enjoy!