- 1 baguette
- 200 gram smoked bacon lardons
- handful of white button mushrooms
- 1 small shallot or onion
- handful of grated cheese
- about 4 tablespoons tomato paste
- 2 tablespoons (dried) oregano
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized skillet
- bread knife
- small bowl
- mushroom brush or paper kitchen towel
Preparations — 5 minutes
PEEL the shallot or onion and chop into thin slices. CLEAN the mushrooms using a brush or paper kitchen towel and chop them into slices.
Finishing the pizza baguette — 10 minutes
HEAT a medium-sized skillet on high heat and cook the bacon for a few minutes. Meanwhile create a very simple sauce by combining tomato paste with dried oregano, pepper and salt.
ADD onion and mushroom to the bacon, because of the fatty bacon it’s not necessary to add any extra butter or oil. Let it cook a few minutes more and as soon as the bacon is cripy you can stir in a handful of grated cheese. SEASON with pepper, salt wouldn’t be needed because of the salty bacon and cheese.
DIVIDE the baguette into half and then each part into halves again. COAT the tops with tomato sauce and the bacon and mushroom mixture over the other halves. PUT the tops on the bread and enjoy!