Mushroom and Spinach Mini Pizzas

By GreyGoose

Ingredients

• 4 Arnold® 100% Whole Wheat Sandwich Thins® rolls, separated
• 5 sun-dried tomatoes packed in oil; 1 tbsp. plus 2 tsp. of oil
• 1 c. fresh ricotta cheese
• 8 oz. mushrooms, chopped (use any kind you like)
• 1 c. fresh baby spinach leaves, wash and dried
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Details

Servings 8
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 350°F. Toast Sandwich Thins® halves to light golden.

In a skillet, heat 1 tablespoon of the oil from the marinated sun-dried 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 sun-dried tomatoes with 2 teaspoons of their oil in food processor until smooth. Add ricotta. Pulse to incorporate and season to taste with salt and pepper.

Spread approximately 2 tablespoons of the sun-dried tomato and ricotta mixture on top of each toasted Sandwich Thins® rolls 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.