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Photo of Mushroom 'pizzas' with wedges by WW

Mushroom 'pizzas' with wedges

6
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
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)

Potatoes, Raw

600 g, cut into wedges

Paprika

1 teaspoon(s), level, smoked

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. Meanwhile, put the wedges in a roasting tin, mist with cooking spray and scatter over the paprika. Season then toss to combine. Bake for 35-40 minutes, turning halfway, until crisp.
  3. 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 alongside the wedges for 20 minutes, then scatter over the basil leaves. Serve with the wedges.

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