Zapiekanki

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

Ingredients

• 2 part-baked baguettes (150g each)
• 1 tbsp butter
• 2 tsp vegetable oil
• 1 onion , 1/2 finely chopped, 1/2 thinly sliced
• 300 g mushrooms , cut into small pieces
• 1 small garlic clove , chopped
• 1 tbsp mayonnaise
• 50 g grated cheddar
• 75 g ham or smoked pork loin, chopped
• 75 g Polish kabanos , sliced, or pepperoni
• 50 g grated mozzarella
• 2 dill pickles , finely sliced (optional)
• 1 tbsp chives , sliced
• ketchup

Steps

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.
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.
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.
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.