- 4 Arnold® 100% Whole Wheat Sandwich Thins® rolls
- 1 tablespoon oil from sun-dried tomatoes
- 8 ounces fresh mushrooms, chopped (use any kind you like)
- 4 sun-dried tomatoes packed in olive oil
- 2 teaspoons oil from sun-dried tomatoes
- 1 cup fat-free ricotta cheese
- 1 cup fresh baby spinach leaves, washed and dried
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat oven to 350 degrees F. Toast Sandwich Thins(R) 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(R) 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.