Tomatoes Mushrooms and Mozzarella Baguette Pizza
Transform your weeknight meals with these irresistible Tomatoes, Mushrooms, and Mozzarella Baguette Pizzas—an elevated yet easy-to-make twist on classic pizza. Packed with vibrant flavors from juicy cherry tomatoes, earthy sautéed mushrooms, creamy mozzarella, and aromatic garlic, this recipe turns a simple baguette into a crispy, cheesy masterpiece. With a sprinkle of dried oregano and fresh basil for that authentic Italian touch, these mini pizzas come together in just 30 minutes, making them perfect for quick dinners or casual entertaining. Serve them straight from the oven, and watch as the melted cheese and golden crust steal the show. Perfect for pizza lovers seeking a lighter, no-fuss alternative to traditional dough-based recipes!
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Recipe Information
Ingredients
- 1 large loaf Baguette
- 200 grams Cherry tomatoes
- 150 grams Mushrooms
- 200 grams Mozzarella cheese
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 10 leaves Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Dried oregano
Instructions
Preheat your oven to 200°C (400°F).
Cut the baguette in half lengthwise, then cut each half into two pieces to create four bases. Place them on a baking sheet with the cut sides facing up.
Drizzle the baguette pieces with 1 tablespoon of olive oil and set aside.
Wash the cherry tomatoes and slice them in half.
Clean the mushrooms with a damp paper towel and thinly slice them.
Peel and finely mince the garlic.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and are browned. Season with a pinch of salt and black pepper.
Spread the sautéed mushrooms evenly over the baguette pieces.
Top each baguette piece with halved cherry tomatoes, cut side facing up.
Tear the mozzarella cheese into small pieces and distribute it evenly over the tomatoes and mushrooms.
Sprinkle the dried oregano and a pinch more black pepper over the toppings.
Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly, and the baguette is crisp.
Remove the baguette pizzas from the oven and transfer to a serving plate.
Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 27.5 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1615 mg | 124% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
