Enjoy these Polish pizzas, with a mushroom base instead of tomato sauce. Serve with caramelised onions, dill pickles and chives, plus a zig-zag of ketchup
Prep:20 mins
Serves 4
2 part-baked baguettes (150g each)1 tbsp butter2 tsp vegetable oil1 onion, 1/2 finely chopped, 1/2 thinly sliced300g mushrooms, cut into small pieces1 small garlic clove, chopped1 tbsp mayonnaise50g grated cheddar75g ham or smoked pork loin, chopped75g Polish kabanos, sliced, or pepperoni50g grated mozzarella
STEP 1Heat the oven to 200C/180C fan/gas 6. Bake the baguettes on a baking tray for 8-10 mins, then leave to cool.STEP 2Heat 2 tsp of the butter and 1 tsp of the oil in a pan over a low heat and cook the chopped onion for 5 mins until soft. Stir in the mushrooms, turn the heat to medium and cook for 5-10 mins more until the veg is soft and the mushroom liquid has evaporated. Stir in the garlic and cook for 1-2 mins until soft. Season, then stir in the mayonnaise and remove from the heat.STEP 3Halve the baguettes lengthways, then return to the baking tray, cut-side up and spread over the mushroom mixture, then sprinkle over the cheddar, ham, kabanos and mozzarella. Bake for 8-10 mins, or until the cheese has melted and turned golden.STEP 4Meanwhile, heat the remaining butter and oil in a pan over a medium heat and fry the sliced onions for 5 mins until golden and soft. Remove from the heat and set aside. Once the pizzas are cooked, top with the caramelised onions, dill pickles (if using), the chives and a zig-zag drizzle of ketchup.
