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Mushroom and Spinach Mini Pizzas
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| 4 Arnold 100% Whole Wheat Sandwich Thins rolls, seperated 5 sun dried tomatoes packed in oil; 1 tbsp, plus 2 tsp, of the oil | |
| 1 cup | fresh ricotta cheese |
| 8 oz | mushrooms, chopped, ( use any kind you like) |
| 1 cup | fresh baby spinach leaves, washed and dried |
| Kosher salt, to taste | |
| freshly ground pepper | |
| Preheat oven to 350. Toast halves of sandwich thins until light golden In a skillet, heat 1 tbsp 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. season with salt and pepper, to taste. Meanwhile, pulse 5 sundries tomatoes with 2 tsp of their oil in food processor until smooth; add ricotta. Pulse to incorporate and season to taste with salt pepper. Spread approximately 2 tbsp of the sundried tomato and ricotta mixture on top of each toasted sandwich thins. top each pizza with a few baby spinach leaves and divide mushrooms among the pizzas. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors. calories: 85 | |
| 4grams | fiber |
| 7 grams | protein |
| 14 grams | carbs |
| 1 gram | fat |
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