I had some leftover cooked baby portabella mushrooms which I used instead of the canned, and did not have sunflower seeds. I was so happy to find the specified flat wrap, which I had to watch carefully so it didn't burn. I found the onion and garlic did not really cook that well, so I would want to at least sweat them before I added them to the pizza next time. Overall, this made for a tasty and guilt-free lunch! Thanks for sharing.
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A really enjoyable lunch, I used a wholemeal/wholegrain flat wrap, fresh field mushrooms, french enschallot finely sliced and for the base I made up a pizza sauce using tomatoe poste, finely chopped basil and minced garlic and used a teaspoon of this on the wrap and smothered with a pizza cheese blend (mozzarella, parmesan and cheddar) and baked in a 200C fan forced oven for 10 minutes and got a lovely crispy crust with a lovely brown topping of melted cheese. Thank you nemokitty, made for 123 Hits tag game.
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These little pizzas make a nice quick lunch! I didn't add the sunflower seeds and added a sprinkling of crushed red pepper flakes. Great recipe to keep around for a quick hot lunch or light dinner - thanks for sharing it!
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We really enjoyed this! I used full-fat flatbread, fresh shrooms and did not have any sunflower seeds. I can see endless possibilities for the toppings on this. Thanks for posting.
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