Mushroom 'pizzas' with wedges
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)
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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