Lifestyle
Get creative with mushroom baguette pizzas
Mushroom baguette pizza is a dish that features a crispy baguette topped with tomato sauce, cheese, and sliced mushrooms.
These simple mushroom baguette pizzas combine tasty French bread with capers and cheesy mushroom toppings.
Recipe compliments of SA Mushroom Farmers’ Association.
Prep time: 15 mins | Cook time: 20 mins | Cuisine: French, Italian | Servings: 4 pizzas
Ingredients
- 4 portabello/ large brown mushrooms
- 100 g baby portabellini mushrooms, sliced
- 2 baguettes
- 375 ml tomato based pasta sauce of choice (tomato & basil works very well or use arabiata for a chilli kick)
- 250 g mozzarella cheese, grated
- 200 g mixed olives, sliced
- 2 tbsp capers
- 1 tsp dried Italian herbs
- olive oil
- Salt and pepper to taste
- Chilli, for serving
Method
- Preheat oven to 200˚C, fan on.
- Place oven rack towards the top 3rd of the oven.
- Place the portabellos on a baking tray. Season lightly with salt and pepper.
- Dry roast for 7 minutes until just tender but not fully cooked through.
- Allow to rest skin side up and release their liquid. Slice.
- Halve each baguette lengthways.
- Place on a baking tray and brush with a little olive oil.
- Bake in the oven for 5 min to crisp up.
- Place pasta sauce in a small saucepan and reduce until slightly thickened and a good spreadable consistency. Spread a few tablespoons of pasta sauce onto each baguette half.
- Top each half with cheese, sliced portabellos, raw baby portabellinis, olives and capers.
- Finish with a sprinkle of Italian herbs, salt and pepper.
- Return to the oven and bake for 6-8 min, until the cheese is bubbling and golden brown.
- Serve straight away with some chilli on the side.
