Ingredients

• 2 part-baked baguettes (150g each)
• 1 tablespoon butter
• 2 teaspoons vegetable oil
• 1 onion (half finely chopped, half thinly sliced)
• 300g mushrooms, cut into small pieces
• 1 small garlic clove, chopped
• 1 tablespoon mayonnaise
• 50g grated cheddar
• 75g ham or smoked pork loin, chopped
• 75g Polish kabanos, sliced (or pepperoni)
• 50g grated mozzarella

Method

Prepare the Baguettes

Preheat Oven:

Heat the oven to 200°C (180°C fan) or gas mark 6.

Bake the Baguettes:

Place the baguettes on a baking tray and bake for 8-10 minutes.

Remove and set aside to cool.

Cook the Mushroom Mixture

Sauté the Onions and Mushrooms:

Heat 2 teaspoons of butter and 1 teaspoon of oil in a pan over low heat.

Add the chopped onion and cook for 5 minutes until soft.

Stir in the mushrooms, increase the heat to medium, and cook for an additional 5-10 minutes until the vegetables are soft and the mushroom liquid has evaporated.

Add Garlic and Seasoning:

Stir in the chopped garlic and cook for 1-2 minutes until softened.

Season to taste, then stir in the mayonnaise and remove from heat.

Assemble and Bake

Prepare the Baguettes:

Halve the cooled baguettes lengthways and place them cut-side up on the baking tray.

Top with Ingredients:

Spread the mushroom mixture evenly over the baguette halves.

Sprinkle with cheddar, ham, kabanos, and mozzarella.

Bake:

Return the baguettes to the oven and bake for 8-10 minutes, or until the cheese is melted and golden.

Caramelise the Onions and Serve

Caramelise the Onions:

Meanwhile, heat the remaining butter and oil in a pan over medium heat.

Add the sliced onions and fry for 5 minutes until golden and soft.

Remove from heat and set aside.

Finish and Serve:

Once the pizzas are baked, top them with the caramelised onions.

Optionally, garnish with dill pickles, chives, and a drizzle of ketchup.

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