Mushroom Baguette Pizza
A delicious baguette with baked pizza toppings
Ingredients
Mushrooms
- 4 large portabello mushrooms / 400g large brown mushrooms
- 100 g baby portabellini mushrooms sliced
Pizza
- 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
Toppings
- 200 g mixed olives sliced
- 2 tbsp capers
- 1 tsp dried Italian herbs
- olive oil
- salt and pepper to taste
- chilli for serving
Instructions
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.Slice.
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.