Project Description

Mushroom Baguette Pizza
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Servings 4 pizzas


  • 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


  • 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.