Mushroom and Spinach Whole Wheat Mini Pizzas

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Calories
196
Fat
4g
Carbs
30g
Fiber
8g
Protein
14g
Ingredients (1 serving)
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
Directions 

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.

16
* Per serving

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"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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