Mushroom Baguette Pizza

A delicious baguette with baked pizza toppings
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Budget, Culinary Collection
Cuisine South African, Vegetarian
Servings 4



  • 4 large portabello mushrooms / 400g 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


For the mushrooms

  • 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.

For the baguette

  • 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.

For the sauce

  • 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.

To serve

  • 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.
Keyword budget, vegetarian