Zapiekanka (Polish Pizza)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
522 kcal
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Course
Main Course, Snacks, Lunch
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Cuisine
Polish
Zapiekanka (Polish Pizza)
Description
Zapiekanka (Polish Pizza) starts with slices of baguette that serve as the base. The topping is a sautéed mixture of chopped white button mushrooms and finely chopped onions cooked in butter or vegetable oil until tender. Garlic is added at the end of cooking for a bright, aromatic note, then the mixture is spread evenly on the bread slices. The dish is topped with grated cheese such as Gouda, Edam, Emmental, cheddar, or mozzarella, which melts smoothly when baked.
The baguette halves are baked at 400°F (200°C) until the cheese becomes bubbly and slightly golden around the edges. After baking, a generous drizzle of ketchup adds a sweet and tangy contrast, finished with a sprinkle of chopped parsley or chives for freshness and color. The combination creates a savory, cheesy open sandwich with tender mushroom topping and a balance of flavors.
This recipe makes four servings and encourages using freshly grated cheese for better melting and flavor. The note on cheese mentions that common cheeses contain animal rennet, so vegetarians may choose a vegetarian-style cheese. The addition of garlic to the mushrooms, though not traditional, enhances the overall flavor.
Ingredients
- 2 tablespoons butter unsalted, or vegetable oil
- 1 pound white button mushrooms chopped, 450 grams
- 1 medium onion finely chopped
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cloves garlic minced or crushed
- 1 baguette large, cut in half crosswise and sliced lengthwise or 2 demi baguettes sliced lengthwise
- 2 cups gouda cheese 150 grams, grated or edam, emmental, cheddar, or mozzarella cheese
- ketchup for garnish
- parsley for garnish, chopped or chives chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Add the butter or oil to a large skillet over medium heat. Add the mushrooms and onions and cook until tender, about 7 to 10 minutes. Season with salt and pepper, add the garlic, and cook for another minute. Remove from the heat.
- Arrange baguette pieces on a baking sheet. Spread ¼ of the mushroom mixture over each baguette piece to cover evenly. Top each with ¼ of the grated cheese.
- Bake for about 10 to 12 minutes or until the cheese is melted and bubbly and the edges are golden brown.
- Drizzle the tops generously with ketchup and finish with a sprinkle of chopped parsley or chives. Serve hot.
Notes
- Use one large baguette cut into quarters or two demi baguettes halved lengthwise to make four servings.
- Choosing freshly grated cheese improves melt quality and flavor compared to pre-shredded cheese with anti-caking agents.
- Popular cheeses include Gouda, Edam, Emmental, cheddar, or low-moisture mozzarella; note most contain animal rennet, so select vegetarian cheeses if preferred.
- Adding minced garlic to the mushroom mixture enhances flavor though it is not traditional in zapiekanki.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1pizza | |
| Calories | 522kcal | 26% |
| Carbohydrates | 55g | 18% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 77mg | 26% |
| Sodium | 1091mg | 45% |
| Potassium | 631mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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