Mushroom, bacon, caramelised onion and spinach pizza
Wholemeal lebanese bread
2 small, (2 x 75g)
68 g, (Buy 75g) fat trimmed, chopped
Swiss brown mushrooms
300 g, chopped
No added salt tomato paste
⅓ cup(s), (95g)
Baby spinach leaves
⅓ cup(s), (80g)
Reduced-fat ricotta cheese
⅔ cup(s), crumbled (160g)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place bread on trays.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook bacon and mushrooms, stirring, for 3 minutes or until golden.
- Spread bread with tomato paste. Reserve 2 cups (30g) spinach. Top bases with remaining spinach, mushroom mixture, onion and ricotta. Bake for 10 minutes or until bases are golden and crisp. Serve topped with reserved spinach.