Pizza night made easy


HERE’S a quick, easy and scrumptious option from the SA Mushroom Farmers’ Association, when you’re in the mood for pizza. Add a salad for a full meal, or snack just like this in front of the TV with a nice glass of wine.


Serves 4-6 / makes 4 pizzas 


  • 4 large portabello mushrooms / 400g large brown mushrooms
  • 100g baby portabellini mushrooms, sliced 
  • 2 baguettes
  • 1 x 375ml tomato based pasta sauce of choice (tomato & basil works very well or use arabiata for a chilli kick) 
  • 250g mozzarella cheese, grated 
  • 200g mixed olives, sliced 
  • 1-2 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.
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