| 2 whl pita breads (to 3) | | 1 pkt frozen spinach - (10 oz) | | 13 cup nutritional yeast | | 1 med onion | | 5 x plum tomatoes - (to 6) | | 1 pkt fresh mushrooms - (8 oz) | | 3 x garlic cloves - (to 4) | | 1 tsp basil | | 1 tsp parsley | | 1 tsp cayenne pepper | | 1/2 cup rice milk - (to 1) | | 4 tbl flour |
| | Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour . Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3 to 4 minutes. | | In separate pan, saute onion , garlic , until onion is tender. Stir in tomatoes , mushrooms , and spices . Saute until just done. | | Preheat oven to 425 degrees. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 minutes. Watch closely so that the edges of the pita don't burn. | | Makes a nice crunchy crust. | | This recipe yields 4 to 5 individual pizzas. |
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