Mushroom & Spinach Mini Pizzas
- 4 Arnold(R) 100% Whole Wheat Sandwich Thins(R) rolls, separated
- 4 sundried tomatoes packed in oil; 1 tbs. plus 2 tsp. of the oil
- 1 cup fresh ricotta cheese
- 8 ounces mushrooms, chopped (use any kind you like)
- 1 cup fresh baby spinach leaves, wash and dried
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat oven to 350u0b0 F. Toast Sandwich Thins(R) 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(R) 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.
rolls, tomatoes, fresh ricotta cheese, mushrooms, fresh baby spinach leaves, kosher salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/mushroom-spinach-mini-pizzas (may not work)