4 Whole wheat sandwich thin rolls
5 sun dried tomatoes packed in oil
1 TBSP plus 2 tsp oil from tomatoes
1 cup ricotta cheese
8 oz mushrooms, chopped
1 cup fresh baby spinach leaves
Parmesan cheese, grated
salt and freshly ground black pepper to taste
Preheat oven to 350 deg. Toast both halves of sandwich thins. In a skillet, heat 1 TBSP of oil from the tomatoes over medium heat. Add mushroom and cook until soft and they give up their moisture. Season with salt and pepper to taste. Pulse the tomatoes with 2 tsp on their oil in food processor until smooth. Add ricotta and pulse to incorporate and season with salt and pepper. Spread about 2 TBSP of the tomato/ricotta mixture on each of the sandwich thin halves. Top each with spinach leaves and divide the mushrooms evenly among the pizzas. Dust each with Parmesan cheese. Place on a baking sheet and bake 3 to 5 minutes to heat and fuse the flavors.
If you are interested, these have about 85 calories per pizza.