Mushroom & Olive Pizza

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 flat bread, lebanese breads
• cooking spray
• 300 g button mushrooms, thickly sliced
• 250 g swiss brown mushrooms, thickly sliced
• 2 garlic cloves, crushed
• 1 tablespoon balsamic vinegar
• 1/3 cup flat leaf parsley, chopped
• 60 g baby spinach leaves
• 1/3 cup pimento stuffed green olive, sliced
• 1/2 cup reduced-fat tasty cheese, shredded
• 180 g low fat fresh ricotta, crumbled

Recipe

• 1 preheat oven to 220c/200c fan forced. place bread on baking trays; spray with oil. bake 5 minutes or until heated.
• 2 meanwhile, spray mushrooms with oil. heat a large frying pan over moderate heat. cook and stir mushrooms, in batches, for 2 minutes or until tender. transfer to large heatproof bowl; stir in garlic, vinegar parsley and spinach until combined and spinach wilts slightly.
• 3 spread bread with paste; top with mushroom mixture, olives and cheeses. bake for 10 minutes or until bread is crisp.