Mushroom, thyme and bocconcini pizza
500 g, flat variety, sliced
2 clove(s), crushed
1 tbs, leaves
Wholemeal lebanese bread
2 medium, (2 x 80g)
150 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.
SERVING SUGGESTION: Rocket and cucumber salad.