Mushroom & Spinach Pizzas

Mushroom & Spinach Pizzas

Delicious, fun and healthy for snack time or meal time. A great approach to an old favourite, these mini pizzas will win both your children and your guests over. Have fun and be healthy!


For 4 people ()


  • 5 sun-dried tomatoes packed in oi
  • 1 tablespoon(s) oil
  • 2 teaspoon(s) oil
  • 1 cup(s) nonfat ricotta cheese
  • 8 ounce(s) mushrooms, chopped (use any kind you like)
  • 4 Buns Wonder® Bread for Life - Whole Wheat buns, sliced
Preparation time: 22m

Cooking time: 3m

Mushroom & Spinach Pizzas Directions

    1. Preheat oven to 350 degrees.
    2. Toast Whole Wheat Bun half to light golden.
    3. 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.
    4. Meanwhile, pulse 5 sun-dried tomatoes with 2 teaspoons of their oil in food processor until smooth. Add ricotta cheese and pulse to incorporate until evenly blended.
    5. Spread approximately 2 tablespoons of the sun-dried tomato and ricotta mixture on top of each toasted Whole Wheat bun half. Top each pizza with a few baby spinach leaves and divide mushrooms between each pizza.
    6. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors.

Nutrition facts


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