Mushroom, thyme and bocconcini pizza
reduced fat oil spread
500 g, flat variety, sliced
2 clove(s), crushed
4 tsp, leaves
160 g, (2 x 80g)
180 g, drained, sliced
- Preheat oven to 220°C. Melt spread in a large non-stick frying pan over high heat. Cook mushrooms, garlic and 2 tsp thyme leaves, stirring, for 5 minutes. Season with salt and pepper.
- Divide mushroom mixture between Lebanese bread. Top with bocconcini. Bake for 10 minutes or until bases are crisp and cheese has melted. Sprinkle with remaining thyme leaves. Season with pepper. Cut pizzas in half to serve.