Mushroom and spinach vegetarian pizza


  1. Preheat oven to 200°C/400°F/Gas Mark 6, and heat the oil in a deep frying pan or wok.
  2. Add the onion and fry until soft, add garlic and continue frying for 1 minute.
  3. Add chopped tomatoes and the juice from the cherry tomatoes, reserving the whole tomatoes. Simmer to reduce to a thick tomato paste, then gently stir in cherry tomatoes.
  4. Spread the tomato sauce over the pizza bases.
  5. Cook the spinach as pack instructions, until just wilted.
  6. Arrange mushrooms over the pizza, then top with spinach and goat's cheese.
  7. Bake for 10 minutes to heat through.

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Pizza will freeze well for up to 1 month


1 tbsp oil
1 onion, chopped
2 cloves garlic, finely chopped
400g can of chopped tomatoes with basil
400g can of cherry tomatoes
2 readymade pizza bases
100g (31/2oz) ready washed spinach
300g can sliced mushrooms, drained
125g (4oz) goat's cheese, sliced


Time: 20 minutes
Serves: 4
Nutrition: 407 calories, 18g fat, 6g sat. fat