Mushroom & Olive Pizza

• 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

1. Preheat oven to 220C/200C fan forced. Place bread on baking trays; spray with oil. Bake 5 minutes or until heated.
2. 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.
3. Spread bread with paste; top with mushroom mixture, olives and cheeses. Bake for 10 minutes or until bread is crisp.

bread, cooking spray, button mushrooms, swiss brown mushrooms, garlic, balsamic vinegar, flat leaf parsley, baby spinach leaves, pimento stuffed green olive, tasty cheese, fresh ricotta

Taken from www.food.com/recipe/mushroom-olive-pizza-358062 (may not work)