Mushroom Arugula Pizza
Mini pizzas are easy and fun to create using a sandwich thin and your favorite toppings
Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner.
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- Prep time
- 15 min
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- Cook time
- 5 min
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- Servings
- 6 Servings
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- Serving size
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1 pizza (1/2 sandwich thin)
Ingredients
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garlic (minced, divided use)
- 4 clove
- 4 clove
-
-
diced red onion
- 1/4 cup
- 1/4 cup
-
-
white (button) mushrooms (sliced)
- 8 oz
- 227 g
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-
olive oil
- 2 tsp
- 2 tsp
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packed arugula (about 3 cups loose)
- 1 cup
- 1 cup
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part-skim ricotta cheese
- 1/4 cup plus 1 tbsp
- 1/4 cup plus 1 tbsp
-
-
white pepper
- 1/8 tsp
- 1/8 tsp
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whole wheat sandwich thins (split in open)
- 3
- 3
-
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reduced-fat shredded mozzarella
- 3 tbsp
- 3 tbsp
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Directions
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In a skillet, saute half the garlic, the onion, and mushrooms in olive oil for about 10 minutes or until mushrooms are golden brown.
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In a food processor, combine arugula, ricotta, the remaining garlic, and white pepper and pulse until smooth.
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Place 6 sandwich thin halves on a baking pan. Add 1 tbsp of the arugula mixture to each half of sandwich thin. Top with the mushroom mixture and shredded mozzarella, dividing them evenly among all six pizzas.
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Broil for 5 minutes on low in the oven until cheese is melted.