Mushroom 'pizzas'
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
You can put any toppings you like on these mini 'pizzas'
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, chopped
Garlic
2 clove(s), crushed
Tinned Tomatoes
2 can(s), large
Tomato Purèe
1 tablespoon(s), level
Oregano, fresh
2 teaspoon(s), chopped
Bay leaf, dry
1 leaf/leaves
Balsamic vinegar
1 teaspoon(s)
Mushrooms
8 large, portabello, stalks removed
Olives, in Brine
50 g, sliced
Sun Dried Tomatoes
50 g, sliced
Light Mozzarella
125 g, torn
Basil, fresh
1 tablespoon(s), torn
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 4. Mist a pan with cooking spray and cook the onion for 5 minutes, until soft. Add the garlic and cook for 2 minutes, then add the plum tomatoes, tomato purée, oregano, bay leaf and balsamic vinegar. Season and simmer for 20 minutes, until thickened.
2
Put the mushrooms, stalk-side up, on a baking sheet. Spoon over the tomato sauce and top with the olives, sundried tomatoes and cheese. Bake for 20 minutes, then scatter over the basil leaves and serve.
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