Breakfast bean and mushroom pizza
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Breakfast bean and mushroom pizza

20 minutes (10 minutes )
Serves 2
  • 1 teaspoon olive oil  
  • 100g button mushrooms, sliced  
  • 420g can no added salt pinto beans, rinsed, drained  
  • ½ teaspoon dried oregano leaves  
  • ½ teaspoon ground paprika  
  • 150g wholemeal Turkish bread (see tip) 
  • 2 tablespoons no added salt tomato paste  
  • 125g medley cherry tomatoes, halved  
  • ½ cup grated mozzarella cheese  
  • 1 green shallot, thinly sliced 
1. Heat oil in a medium non-stick frying pan over a medium heat. Add mushrooms. Cook, stirring for 2-3 minutes, until lightly browned. Add beans, oregano and paprika. Cook, stirring for a further 1 minute. Remove from heat. 

2. Cut bread into 2 even pieces, then cut horizontally through the middle to give 4 thin pieces. Spread with tomato paste. Place on a baking tray. Top with bean mixture and tomatoes. Sprinkle with cheese.  

3. Bake in preheated 200C oven (fan-forced) for 12-15 minutes until cheese is melted and bread is crisp. Sprinkle with shallot to serve.

Tips

  • Pinto beans can be replaced with no added salt borlotti beans, red kidney beans or Mexican-style 3 bean mix. 
  • Wholemeal Turkish bread is available from some greengrocers and delicatessens. You will need about one-third of a 430g loaf for this recipe. Freeze the leftover bread for another use. Replace with white Turkish bread, if preferred. 

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