Mushroom and Spinach Mini Pizzas
Bite-sized pizzas topped with sautéed mushrooms and fresh spinach—great for appetizers or light meals.
Ingredients
- 4 arnold® 100% whole wheat
- sandwich thins® rolls
- 1 tablespoon oil from sun-dried
- tomatoes
- 8 ounces fresh mushrooms,
- chopped (use any kind you like)
- 4 sun-dried tomatoes packed in
- olive oil
- 2 teaspoons oil from sun-dried
- tomatoes
- 1 cup fat-free ricotta cheese
- 1 cup fresh baby spinach leaves,
- washed and dried
- kosher salt, to taste
- freshly ground black pepper, to
- taste
Directions
- Preheat oven to 350 degrees F. Toast Sandwich Thins® halves just
- to light golden. In a skillet, heat 1 tablespoon of the oil from the
- marinated sundried tomatoes over medium heat. Add mushrooms
- and cook until soft and moisture is released, about 5 to 7 minutes,
- and season with salt and pepper to taste.
- Meanwhile, pulse 5 sundried tomatoes with 2 teaspoons of their oil
- in food processor until smooth and add ricotta. Pulse to incorporate
- and season to taste with salt and pepper.
- Spread approximately 2 tablespoons of the sundried tomato and
- ricotta mixture on top of each toasted Sandwich Thins® half. Top
- each pizza with a few baby spinach leaves and divide mushrooms
- between each pizza. Place pizzas on a baking sheet and bake for 3
- to 5 minutes to heat and infuse all the flavors.
