10-minute Mushroom Pizzas

Ready in:
 Under 15 Mins

  • 2 thick slices wholegrain bread
  • 3 tsp olive oil
  • 2 tbsp sun-dried tomato paste
  • 75g chestnut mushrooms, sliced
  • 75g baby spinach
  • 75g vegetarian ricotta cheese
  • 1/4 tsp dried oregano
  • 25g vegetarian Parmesan-style cheese shavings
  • 1

    Lightly toast the bread on one side. Turn the slices and drizzle with 1 tsp of the olive oil. Spread with the tomato paste. Heat another teaspoon of the oil in a frying pan and fry the mushrooms for five minutes until soft and golden.

  • 2

    Scatter the spinach on top of the mushrooms, cover with a lid and turn off the heat so the spinach starts to wilt.

  • 3

    Lightly season the ricotta (you can use mozzarella instead if you can’t get ricotta). Arrange the spinach over the bread and top with spoonfuls of the ricotta. Scatter with the mushrooms and sprinkle with oregano and a little seasoning to taste.

  • 4

    Grill the quick pizzas until the ricotta just starts to colour. Serve hot, scattered with the vegetarian hard cheese shavings and drizzled with the remaining oil and ground black pepper if liked.

10-minute Mushroom Pizzas was taken from COOK VEGETARIAN

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