Mushroom, bacon, onion & spinach pizza
2 individual, medium
Calorie controlled cooking spray
Bacon medallions, raw
3 rasher(s), unsmoked, chopped
1 small, finely chopped
300 g, sliced
6 tablespoons, level
150 g, young leaf
Reduced Fat Natural Cottage Cheese
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 2 large baking sheets with baking paper and put the flatbreads on top.
- Mist a large nonstick frying pan with the cooking spray and set over a medium-high heat. Add the bacon, onion and mushrooms and cook, stirring, for 3 minutes.
- Spread the tomato purée over the flatbreads and top with the spinach (setting aside a handful as garnish), the bacon mixture and cottage cheese. Bake for 10 minutes or until the bases are golden. Cut the pizzas in half and serve topped with the reserved spinach scattered over the top.