Zapiekanki
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 2 part-baked baguettes(150g each)
- 1 tbsp butter
- 2 tsp vegetable oil
- 1 onion1/2 finely chopped, 1/2 thinly sliced
- 300g mushroomscut into small pieces
- 1 small garlic clovechopped
- 1 tbsp mayonnaise
- 50g grated cheddar
- 75g hamor smoked pork loin, chopped
- 75g Polish kabanossliced, or pepperoni
- 50g grated mozzarella
To serve
- 2 dill picklesfinely sliced (optional)
- 1 tbsp chivessliced
- ketchup
Nutrition: Per serving
- kcal449
- fat22g
- saturates10g
- carbs40g
- sugars5g
- fibre1g
- protein21g
- salt2.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Bake the baguettes on a baking tray for 8-10 mins, then leave to cool.
step 2
Heat 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 3
Halve 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 4
Meanwhile, 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.
