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Home » Uncategorized » Mini Clam, Tomato, and Spinach Pizzas

Mini Clam, Tomato, and Spinach Pizzas

April 4, 2011 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Mini Clam, Tomato, and Spinach Pizzas

(Printable Recipe Here)

I’m not usually one to experiment in the kitchen. I love to cook and bake but I want to know what I’m trying to make is going to come out edible. haha
But I saw a commercial one day that was a mini pizza with sun-dried tomato, spinach laves and ricotta cheese (I think). So I had that in my mind when trying to come up with a light lunch one day while working at the house.
But of course I had no ricotta cheese or fancy sun dried tomatoes….so I had to improvise.
What you need:
Pepperidge Farm® – Deli Flats® or any other flat bread
Pepperidge Farm Deli Flats 100 Calorie Thin Rolls - Whole Grain White - 8 Pre-Sliced Rolls per 12-Oz. Carton (Pack of 2)
Clam Chowder Condensed Soup (I used Campbell’s, and used about 2 tablespoons of chowder per mini pizza.)
Spinach Leaves
Cherry Tomatoes
Shredded Cheese
Texas Pete (if you want a little heat)
What to do:
Preheat oven to 350F.
Pull Deli Flats apart and lay on a baking sheet. Spread 2 tablespoons of Clam Chowder Condensed Soup onto each slice. Sprinkle a little bit of cheese onto the chowder.
Top each bread slice with sliced cherry tomatoes, spinach leaves and a dash of Texas Pete. Sprinkle with a little more cheese.
Put into oven and let bake for about 5-7 minutes, or until cheese is melted and tomatoes start to wrinkle.
Remove from oven and let cool.
Enjoy!


Im linking to:

~Mondays~

Made by you Monday
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I love the Farmer’s Market and Farm to Table meals but I’m also not ashamed to use canned vegetables and baking mixes. It’s all about balance! I’m so glad y’all are here!

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