Mushroom & Spinach Mini Pizzas

By khojnicki

Ingredients

• 4 sandwich thin rolls, separated
• 5 sundried tomatoes, packed in oil, 1 tbsp plus 2 tsp oil
• 1 c fresh ricotta cheese
• 8 oz. mushrooms, chopped
• 1 c fresh baby spinach leaves, washed and dried
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees F. Toast halves of rolls until light golden.

In a skillet, heat 1 tbsp oil from the marinated tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released, 5-7 mins.

Season with salt and pepper to taste.

Meanwhile, pulse 5 tomatoes with 2 tsp oil in food processor until smooth. Add ricotta. Pulse to incorporate and season to taste with salt and pepper.

Spread approx. 2 tbsp of the tomato ricotta mixture on top of each roll. Top each pizza with a few spinach leaves and divide mushrooms among the pizzas.

Place pizzas on a baking sheet and bake 3-5 mins to heat and infuse all the flavors.