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.
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