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!
Category:
Ingredients
For 4 people ()
Recipe
- 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
Difficulty
Easy
Easy
Preparation time:
22m
Cooking time:
3m
Mushroom & Spinach Pizzas Directions
- Preheat oven to 350 degrees.
- Toast Whole Wheat Bun half 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 and pulse to incorporate until evenly blended.
- 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.
- Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors.
Nutrition facts
(vegetarian)