Mushroom Baguette Pizza
These simple Mushroom Baguette Pizzas combine tasty French bread with capers and cheesy mushroom toppings.
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
Instructions
- 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.