Mushroom & Olive Pizza

This yummy vegetarian pizza is high in folate and calcium, and looks delicious too! It comes from the January 2009 issue of "recipes +" magazine.

• Ready In: 30 mins
• Serves: 4

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

Directions

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.