BABY SPINACH, MUSHROOM & BOCCONCINI PIZZA
Wholemeal pita bread to use as the pizza base (one small one for brekkie or you can use a larger to share with others for lunch or dinner),
Edgells tomato supreme or whatever you'd like to use as the tomato base for your pizza,
Fresh sliced button mushrooms or other fresh mushrooms and
Cherry Bocconcini cheese or you can use the larger ones if you like.
Preheat oven to 200 degrees celcius and line oven tray with baking paper.
Slice mushrooms or to save time buy presliced fresh mushrooms. Slice as many as you want covering your pizza.
Rinse baby spinach in cold water and drain.
Saute the mushroms for two to three minutes in a little olive oil (just brush a non-stick pan with a little of the oil) in a small frypan.
Add the drained baby spinach and saute with mushrooms for another two minutes until the baby spinach has wilted down.
Spread some of the tomato supreme onto your pita bread.
Spread the sauted mushroom and baby spinach evenly onto the pita bread.
Place slices of the Boocconcini cheese all around the top of the pizza to your taste but not too thickly.
Bake in oven for 15 minutes.
**** Be careful not to burn your mouth. The tomato and cheese will be hot when it comes out of the oven.
Eat hot or for leftovers for brekkie or other. Enjoy!!