Friday night and pizza. The two go hand-in-hand like a good movie and a tub of popcorn. My kids are always asking for Friday night pizza, but a weekly order of take-out can really put a dent in our budget. Not to mention the sheer lack of health value in most restaurant-style pizzas. Which is why I was particularly glad to come across this recipe for Mushroom & Spinach pizzas, shared with the permission of Claire Robinson, of the Food Network’s 5-Ingredient Fix. These simple, personal-sized pizzas bake up in minutes, and offer a tasty alternative to the usual Friday night pizza from a cardboard box.
Mushroom & Spinach Mini Pizzas
Recipe courtesy of Claire Robinson, 2009
4 Arnold® or Oroweat® 100% Whole Wheat Sandwich Thins® roll, separated
4 sundried tomatoes packed in oil; 1 tablespoon plus 2 teaspoons of the oil
1 cup fresh ricotta cheese
8 ounces mushrooms, chopped (use any kind you like)
1 cup fresh baby spinach leaves, washed and dried
Kosher salt, to taste
Freshly ground black pepper, to taste
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 with a few baby spinach leaves and divide mushrooms between each. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors.
Yield: 8 pizzas