Breakfast bean and mushroom pizza
2 serves
10 m
20 m
Ingredients
- 1 teaspoon olive oil
- 100 g button mushrooms, sliced
- 420 g can no added salt pinto beans, rinsed, drained
- ½ teaspoon dried oregano leaves
- ½ teaspoon ground paprika
- 150 g wholemeal Turkish bread (see tips)
- 2 tablespoons no added salt tomato paste
- 125 g medley cherry tomatoes, halved
- ½ cup grated mozzarella cheese
- 1 green shallot, thinly sliced
Method
Step 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.
Step 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.
Step 3
Bake in preheated 200 °C 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 430 g loaf for this recipe. Freeze the leftover bread for another use. Replace with white Turkish bread, if preferred.
