Mushroom and Spinach Mini Pizzas
- 4 Aronld 100% Whole Wheat Sandwich Thins rolls, separated
- 5 sundried tomatoes packed in oil; 1tblsp plus 2 tsp. of the oil
- 1 cup fresh ricotta cheese
- 8 oz mushrooms, chopped
- 1 cup fresh baby spinach leaves
- kosher salt
- ground black pepper
Preheat oven to 350. Toast halves of rolls until light golden.
In skillet, heat 1 tblsp of the oil from the tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released, about 5-7 min.
Season with salt and pepper, to taste.
Meanwhile, pulse 5 tomatoes with 2 tsp of oil in food processor until smooth; add ricotta. Pulse.
Spread approximately 2 tblsp of tomato and ricotta mixture on top of each toasted roll half. Top each pizza with baby spinach leaves and mushrooms.
Place pizzas on baking sheet and bake for 3-5 min.