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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This yummy vegetarian pizza is high in folate and calcium, and looks delicious too! It comes from the January 2009 issue of recipes + magazine. Ingredients:
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 |
Directions:
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.
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