Make Room for Mushrooms
It’s a chilly November night and you’re craving something warm and delicious: pizza sounds like the perfect fit. What if we told you that you can fulfill that pizza need with delicious seasonal ingredients like mushrooms and spinach (and less calories)!
Mushroom and Spinach Whole Wheat Mini Pizzas are a warm and toasty crowd pleaser that will leave you satisfied and feeling guilt-free! Even better, this delicious recipe is a meatless marvel, perfect for vegetarians.
Oroweat® Sandwich Thins® Rolls 100% Whole Wheat rolls, have 20 grams of whole grains, 100 calories and 5 grams of fiber per serving and make a great base for a lower calorie pizza recipe!
5 sun-dried tomatoes packed in oil; 1 tbsp. plus 2 tsp. of oil
1 c. ricotta cheese
8 oz. mushrooms, chopped (use any kind you like)
1 c. baby spinach leaves, washed and dried
Recipe Makes Four Pizzas
Preheat oven to 350 degrees. Toast Sandwich Thins® rolls to light golden. In a skillet, heat 1 teaspoon 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. Meanwhile, pulse 5 sun-dried tomatoes with 2 teaspoons of their oil in food processor until smooth. Add ricotta cheese pulse to incorporate until evenly blended. Spread approximately 2 tablespoons of the sun-dried 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.