Skip to main content
Epicurious

Polish-Style Pizza with Mushrooms and Chives (Zapiekanka)

By Adina Steiman

5.0

(2)

Image may contain Food Meal and Lunch
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi

This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms. Like Italian pizza, there are countless topping combinations to try—any variation with a shower of chives on top is especially good.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Serves 2

Ingredients

1 (8–9") soft hoagie roll or small Italian loaf, split in half lengthwise
1 tablespoon unsalted butter
1 small onion, finely chopped
8 ounces white or crimini mushrooms, trimmed, finely chopped
Kosher salt, freshly ground black pepper
1/4 cup ketchup
1 cup grated part-skim mozzarella
2 slices deli ham, torn in half
Mayonnaise, thinly sliced chives, french fried onions (such as French's), drained canned corn kernels, and/or chopped pickles (for serving)

Preparation

  1. Step 1

    Preheat oven to 375°F; line a rimmed baking sheet with foil. Place bread halves cut side up on sheet.

    Step 2

    Melt butter in a medium skillet over medium heat. Cook onion, stirring, until translucent, 3–4 minutes. Add mushrooms and lightly season with salt and pepper; cook, stirring occasionally, until liquid is evaporated and mixture cooks down to a spreadable consistency, about 10 minutes more. Let cool.

    Step 3

    Spread 2 Tbsp. ketchup on each piece of bread. Divide mushroom mixture between pieces. Sprinkle mozzarella over each, leaving a bit in reserve. Top cheese with ham, then sprinkle ham with remaining cheese. Bake zapiekanki until bread is golden and crisp and cheese is lightly browned and bubbly, 12–14 minutes. Top with mayonnaise and your choice of toppings.

TagsPizzaToastSandwichPolishEastern EuropeanEuropeanMushroomVegetableMozzarellaCheeseDairyHamMeatSnackDinnerNut FreeEasyQuickWeeknight MealsEpicurious

See Related Recipes and Cooking Tips

Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.