Mushroom & Spinach Mini Pizzas
By khojnicki
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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.
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