Zapiekanka, often called Polish pizza, is a super easy recipe! Don’t let the ketchup deter you; it adds a sweet and tangy touch to the tasty mix of bread, mushrooms, and cheese.
Ingredients
- 2 tablespoons unsalted butter or vegetable oil
- 1 pound (450 grams) white button mushrooms, chopped
- 1 medium onion, finely chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced or crushed
- 1 large baguette
- 2 demi baguettes
- 2 cups (150 grams) grated gouda, edam, emmental, cheddar, or mozzarella cheese
- Ketchup for garnish
- Chopped parsley or chives for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Heat the butter or oil whatever you use in a large pan at medium or low heat. Add the mushrooms and onions, cooking until tender, about 7 to 10 minutes. Season it with salt and pepper, add the garlic, and cook for one to 2 minutes. Remove from heat to avoid spoilage.
3. Arrange the baguette pieces on a baking sheet. Spread one fourth of the mushroom on each baguette piece in uniform concentration. Top each with one fourth of the grated cheese.
4. Bake for about 10 to 12 minutes or until the cheese is melted and bubbly and the edges are golden brown.
5. Generously drizzle ketchup on top and sprinkle with chopped parsley or chives. Serve hot.
Notes
To make four servings, you can use one long baguette, cut in half crosswise and then sliced in half lengthwise to yield four quarters. If available, use two demi baguettes (half the length of regular baguettes) and halve them lengthwise to get your four pieces.
Popular cheese options for zapiekanka include gouda, edam, emmental, or cheddar. Mozzarella (low-moisture, not fresh) is also an option, though it has a milder flavor. Grate the cheese yourself for the best melt, as store-bought shredded cheese has anti-caking agents and doesn’t melt as smoothly.
Note that these cheeses usually contain animal rennet and aren’t vegetarian. For a vegetarian option, use a cheese made with vegetarian rennet, like some Boar’s Head varieties.
Although minced garlic isn’t traditionally used in zapiekanka, it adds great flavor to the mushrooms and is worth including.
