4 sundried tomatoes packed in oil; 1 tbs. plus 2 tsp. of the oil
1 cup fresh ricotta cheese
8 ounces mushrooms, chopped (use any kind you like)
1 cup fresh baby spinach leaves, wash and dried
Kosher salt, to taste
Freshly ground black pepper, to taste
How to Make It
Preheat oven to 350° 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.
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