Mushroom & Olive Pizza - cooking recipe

Ingredients

2 flat bread, lebanese breads
cooking spray
300 g button mushrooms, thickly sliced
250 g swiss brown mushrooms, thickly sliced
2 garlic cloves, crushed
1 tablespoon balsamic vinegar
1/3 cup flat leaf parsley, chopped
60 g baby spinach leaves
1/3 cup pimento stuffed green olive, sliced
1/2 cup reduced-fat tasty cheese, shredded
180 g low fat fresh ricotta, crumbled

Preparation

Preheat oven to 220C/200C fan forced. Place bread on baking trays; spray with oil. Bake 5 minutes or until heated.
Meanwhile, spray mushrooms with oil. Heat a large frying pan over moderate heat. Cook and stir mushrooms, in batches, for 2 minutes or until tender. Transfer to large heatproof bowl; stir in garlic, vinegar parsley and spinach until combined and spinach wilts slightly.
Spread bread with paste; top with mushroom mixture, olives and cheeses. Bake for 10 minutes or until bread is crisp.