Mushroom And Olive Flatbread Pizza

• 2 None flatbreads
• None None Cooking oil spray
• 10.5 oz button mushrooms, thickly sliced
• 8.75 oz cremini mushrooms, thickly sliced
• 2 cloves garlic, crushed
• 1 tbsp balsamic vinegar
• 1/4 cup flat leaf parsley, chopped
• 2 cups baby spinach leaves
• 1/3 cup tomato puree
• 1.5 oz pimento-stuffed green olives
• 2 oz cheddar, grated
• 6.5 oz ricotta, crumbled

1. Preheat oven to 425u0b0F. Place flatbreads on baking sheets and spray with oil. Bake for 5 mins or until heated.
2. Meanwhile, spray mushrooms with oil. Heat a large frying pan over medium heat. Cook and stir mushrooms, in batches, for 2 mins or until tender. Transfer to large heatproof bowl; stir in garlic, vinegar, parsley and spinach until combined and spinach wilts slightly.
3. Spread flatbreads with tomato puree and top with mushroom mixture, olives and cheeses. Bake for 10 mins or until flatbreads are crisp.

flatbreads, cooking oil spray, button mushrooms, cremini mushrooms, garlic, balsamic vinegar, flat leaf parsley, baby spinach, tomato puruee, green olives, cheddar, ricotta

Taken from recipes-plus.com/api/v2.0/recipes/26339 (may not work)