White Pizza Wonton Crunchers

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Added by Serg


  • 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. sal
  • 1/8 tsp. black peppe
  • 1 cup chopped brown mushrooms
  • 2 cups chopped spinach leaves
  • 6 cherry
  • 2 tbsp. chopped fresh basil


  1. Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spra
  2. 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.
  3. Meanwhile, in a small bowl, combine ricotta cheese, mozzarella cheese, and seasonings. Mix well.
  4. 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.
  5. Evenly distribute mixture among the wonton cups. Top each cup with a tomato half, and sprinkle with basil.


Prep: 10 minutes
Cook: 15 minutes

White Pizza

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