Sandwich Thinsandreg Mushroom And Spinach Mini Pizzas Recipes

SPINACH AND MUSHROOM PIZZA

Spinach and Mushroom Pizza image

Make and share this Spinach and Mushroom Pizza recipe from Food.com.

Provided by Mini Ravindran

Categories One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 pizza dough (bread machine, prepared, mix, etc.)
1 cup mushroom, sliced
1/2 teaspoon garlic, minced
2 tablespoons olive oil
2/3 cup spinach, chopped
1 tomatoes, sliced
1/4 cup basil, chopped
3 cups mozzarella cheese, grated

Steps:

Heat the oil in a skillet.
Add the mushrooms and garlic.
Cook until just soft.
Set aside.
Top the crust with 1/2 of the cheese.
Add the tomatoes, basil, spinach (squeeze out any excess moisture) and mushrooms.
Top with the remaining cheese.
Bake at 400 for 10 minutes (or until lightly browned).

MUSHROOM AND SPINACH MINI PIZZAS

Mushroom and Spinach Mini Pizzas image

Add some fun to your routine with these quick and delicious Sandwich Thins® mini pizzas.

Provided by Allrecipes Member

Time 27m

Yield 8

Number Of Ingredients 9

Ingredients

4 roll (blank)s Arnold® 100% Whole Wheat Sandwich Thins® rolls
1 tablespoon oil from sun-dried tomatoes
8 ounces fresh mushrooms, chopped (use any kind you like)
4 piece (blank)s sun-dried tomatoes packed in olive oil
2 teaspoons oil from sun-dried tomatoes
1 cup fat-free ricotta cheese
1 cup fresh baby spinach leaves, washed and dried
1 pinch Kosher salt, to taste
1 pinch Freshly ground black pepper, to taste

Steps:

Preheat oven to 350 degrees 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 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.

Nutrition Facts : Calories 111 calories, Carbohydrate 14.5 g, Cholesterol 5 mg, Fat 3.7 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 216 mg, Sugar 1.5 g

MINI SPINACH-AND-CHEESE PIZZAS

Mini Spinach-and-Cheese Pizzas image

Choose part-skim ricotta instead of regular; it has comparable creaminess, with fewer calories and less fat. Whole-wheat pitas are fiber-rich -- and tasty.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

4 mini whole-wheat pitas (3 inches each), split
1/2 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1 garlic clove, pushed through a garlic press
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pint bocconcini (about 20 balls), halved

Steps:

Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.
Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

Nutrition Facts : Calories 225 g, Fat 10 g, Fiber 4 g, Protein 15 g

MUSHROOM, ONION, AND SPINACH SANDWICH

Mushroom, Onion, and Spinach Sandwich image

We love this recipe. It's fast, easy, tastes good, and is healthy. I found it on one of my favorite blogs, CuisineNie (aka nieniedialogues.blogspot.com), but, since CuisineNie is now closed, I thought I'd put this recipe back out there. The amounts of onion, mushrooms, garlic, spinach, vinegar, and cheese are all approximate and should be altered according to your tastes. The recipe is pretty flexible; you can use different types of mustard, cheese, etc.. We like this served with canned Progresso lentil soup.

Provided by EmJoMay

Categories Lunch/Snacks

Time 15m

Yield 3 sandwiches, 3 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion
12 ounces fresh sliced white mushrooms
1 garlic clove
1 1/2 tablespoons olive oil
salt and pepper, to tase
6 slices whole wheat bread
mustard
mayonnaise
2 1/2 cups fresh spinach
1 tablespoon balsamic vinegar
1 1/2 cups mozzarella cheese

Steps:

1. Chop onion and mince garlic.
2. Heat oil in large frying pan and add onion, garlic, and mushrooms. Season with salt and pepper to taste. Sauté until soft.
3. Meanwhile, toast bread and spread mayonnaise and mustard on toasted bread slices.
4. Remove pan from heat and add spinach and balsamic vinegar to pan. Stir until spinach wilts.
5. Divide sautéed mixture evenly onto three slices of bread. Evenly divide cheese onto each of these slices of bread (on top of mushroom mixture). Top with the remaining slices of bread.

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