MUSHROOM PIZZA

tortilla mushroom for a quick lunch or lite dinner

INGREDIENTS:

tortillas

mushrooms, any type or combination is even better

1 onion

vegan Parmesan

peanut sauce

DIRECTIONS:

Saute the sliced mushrooms and onions in a bit of veggie broth.  Cook till liquid is absorbed.

Cook tortilla in oven on cookie sheet at 400 degrees.  Remove when one side is cooked and turn over.  Arrange mushrooms and onions on the other side. 

Sprinkle with Vegan Parmesan cheese.  Return to oven and cook till hot and bubbly.  Remove and drizzle peanut sauce on top.  Slice to serve.



PESTO REVISITED / FLATBREAD PIZZA

start with Suzie's Flatbreads, multi-grain & flax and multi-seeds

read more: http://eatlikearabbit.net/2010/04/13/youve-got-try-suzies-flatbreads

FLATBREADS

flatbreads (found at Costco)

topped with sun-dried tomato pesto and a sauteed mixture of onion, pepper and eggplant, topped with vegan Parmesan "cheese"

topped with basil pesto and a sauteed mixture of onions, peppers and eggplant AND sausage! 
(vegetarian sausage, of course)

great for lunch OR as an appetizers



WHITE PIZZA

no cheese on this pizza, a tofu mixture substitutes for the ricotta plus VEGAN parm

use a pizza stone for a crispier crust

INGREDIENTS:

1 (9.7 oz) Freschetta Artisan Pizza Crust (golden wheat)

1 recipe tofu "cheese"  (see my cheese-lasagna posting of 6-22-11)

sauteed chopped and mixed veggies / red onion, pared  & diced eggplant)

sliced fresh tomato

pesto sauce  (see my pesto posting of 6-26-11)

Vegan Parmesan cheese

DIRECTIONS:

Spread the tofu "cheese" mixture onto the pizza crust.

Cover with a layer of the vegetables.  Then the tomato slices.

Dab the pizza with the pesto sauce.

Sprinkle the "parm" over the pizza.

Bake at 425 degrees on a preheated pizza stone for 9 to 13 minutes.



PESTO PIZZA

Here's a great use for the leftover sun-dried tomato pesto that I posted previously.
http://vegetarianfoodadventures.blogspot.com/2011/06/sun-dried-tomato-pesto.html

These pizzas are healthy, low cal and delicious.

INGREDIENTS:

100% whole wheat tortillas
sun-dried tomato pesto
sauteed mixture of veggies:  today I used red onion, eggplant and 1 hugh green pepper
vegan parm

DIRECTIONS:

Pre-heat the oven to 425 degrees.

Place the tortillas on a cookie sheet and bake until the top is lightly browned.  Remove from the oven, turn to the other side and set aside.

Spread the pesto thinly on the unbaked top of the tortillas.

Sprinkle the veggies evenly over the top.  Sprinkle the tops with vegan parmesan.

Bake till warmed through. (about 5 minutes)

Cut with a pizza cutter.  Optional:  Serve with peanut sauce (Satay) drizzled on top.

The peanut sauce makes this a unique pizza.  Thanks to Christine for this novel idea.