Asparagus, mushroom and goats’ cheese pizzas

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray oil

200g button mushrooms, sliced

4 x 75g wholemeal pita breads or pizza bases

1 tablespoon extra-virgin olive oil

2 cloves garlic, crushed

⅓ cup grated reduced-fat cheese

60g goats’ cheese, crumbled

1 bunch asparagus, trimmed, halved lengthways

30g walnuts, chopped

8 cups tomato and baby spinach salad with a little balsamic vinegar

Instructions

1 Preheat oven to 220ºC. Spray a frying pan with oil and cook mushrooms for 5 minutes, stirring until browned. Add 2 tablespoons of water to help cooking. Set aside.

2 Combine olive oil and garlic. Brush onto pizza bases and place on baking tray. Evenly distribute both cheeses on top of pizza bases.

3 Slice asparagus in 7cm lengths and place onto pizzas. Sprinkle over mushrooms and walnuts.

4 Bake for 10-12 minutes, until bases are crisp and cheese is melted. Top pizzas with tomato and spinach salad.

Nutrition Info (per serve)

Calories 433cal

Kilojoules 1810kJ

Protein 22g

Total fat 19g

–Saturated fat 7g

Carbohydrates 45g

–Sugars 6g

Dietary fibre 11g

Sodium 680mg

Calcium 360mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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