- RYVITA® Multigrain Crispbread
- 1 ounce of fat-free mozzarella per crispbread
- tomato sauce
- thinly sliced mushrooms
- garlic puree ( to taste)
Lightly oil a baking sheet.. Mix sauce, mushrooms, garlic puree and oregano and half of cheese. Spread over crispbreads .Top with remainder of cheese. Bake in a warm oven until cheese melts.