White Pizza made with Wontons
Ingredients:
12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
3/4 cup light/low-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 cup chopped brown mushrooms
2 cups chopped spinach leaves
6 cherry tomatoes, halved
2 tbsp. chopped fresh basil
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 6 minutes.
Meanwhile, in a small bowl, combine ricotta cheese, mozzarella cheese, and seasonings. Mix well.
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until mostly softened, about 3 minutes. Add spinach and cheese mixture. Cook and stir until mushrooms are soft, spinach has wilted, and cheese is hot, about 1 minute.
Evenly distribute mixture among the wonton cups. Top each cup with a tomato half, and sprinkle with basil.
Thanks to Hungry Girl for the recipe.
