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Mushroom and Spinach Mini Pizzas

By: ARNOLD® / OROWEAT® Sandwich Thins®

"Add some fun to your routine with these quick and delicious Sandwich Thins® mini pizzas."

Rate/Review | Read Reviews (1)

Prep Time:
22 Min

Cook Time:
5 Min

Ready In:
27 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 pizzas

Ingredients

4 Arnold® 100% Whole Wheat Sandwich Thins® rolls
1 tablespoon oil from sun-dried tomatoes
8 ounces fresh mushrooms, chopped (use any kind you like)
4 sun-dried tomatoes packed in olive oil
2 teaspoons oil from sun-dried tomatoes
1 cup fat-free ricotta cheese
1 cup fresh baby spinach leaves, washed and dried
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Preheat oven to 350 degrees F. Toast Sandwich Thins® 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® 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.