Thursday, January 20, 2011

Recipe of the Week: Oroweat Sandwich Thins Pizza

Have you tried these sandwich thins yet?

I can't say that I enjoy them for a sandwich (I think they are too thin and messy to eat with) but when I saw this commercial last night for sandwich thins pizza, I think I found a wonderful alternative (the possibilities are endless).


Mushroom and Spinach Mini Pizzas
Slightly adapted from Oroweat

4 Oroweat 100% whole wheat sandwich thins, sliced in half
6 sun-dried tomatoes, packed in oil, minced (plus two tablespoons of the oil, divided)
8 oz. assorted mushrooms, thinly sliced
salt and pepper
1 cup ricotta cheese
1 cup fresh baby spinach leaves
1 cup, divided shredded mozzarella

Preheat oven to 350°F. Toast Sandwich Thins halves to a light golden brown.

In a skillet, heat 1 tablespoon 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; season with salt and pepper to taste.

Meanwhile, add ricotta and minced sun-dried tomatoes with 1 tablespoon of their oil in food processor and mix until smooth (you could also do this by hand). Pulse to incorporate and season to taste with salt and pepper.

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. Top with 1/4 cup mozzarella cheese.

Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat to infuse all the flavors and melt the cheese.

Recipe courtesy of Oroweat; who would make a pizza and NOT add cheese....shame on you Oroweat, but add cheese or don't call it pizza.
Image courtesy of Google Images