Ingredients

• 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

Directions

1. Preheat oven to 350 ° F.

2. Toast Sandwich Thins® halves just to light golden.

3. 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.

4. 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.

5. 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.

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