Ingredients (1 serving)
- 4 Brownberry 100% Whole Wheat® rolls, separated
- 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
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.