I love thin crust pizza, but this one puts all of the previous ones to shame!
Makes: 6 flatout pizzas
1/2 cup spaghetti sauce (I use Prego or Ragu)
6 Tbs. sliced baby spinach, stems removed
12 grape tomatoes, sliced
2 cups finely shredded mozzarella cheese
1 small onion, minced
4 oz. button mushrooms, minced
1 package of 6 light tomato flatout breads
Preheat oven to 350 degrees. Lightly spray a cookie sheet with oil. Place 2 flatout breads on cookie sheet and cook in oven 1 minute. Remove and flip. Cook 1 more minute. Remove.
MAKE PIZZAS IN INCREMENTS OF 2 AT A TIME.
Using 1 and 1/3 Tbs. of marinara sauce per bread, spread evenly to edges. Add layer of 1/3 cup cheese per bread. Add two tomatoes worth of tomato slices per bread. Add 1/6th amount of mushroom and onion per bread.
Return to oven. Cook 4-7 minutes depending on crispness of crust. 4 minutes will get it fairly firm, 7 minutes super crispy!
Cut and serve!