Ingredients (use vegan versions):
- pizza crust (your choice-pita vegan bread also works)
- 2-3 whole tomatoes (more or less depending on what you like)
- 1 medium eggplant
- about 4 cups loosely packed fresh chopped spinach
- garlic (I use two cloves)
- olive oil
- balsamic vinegar
- pinch of vegan sugar
- about 5 fresh shredded basil leaves
- salt
- about 1 cup vegan soy cheese
- red pepper flakes, if desired
Directions:
1. Slice tomatoes and place in roasting pan. Drizzle with
olive oil and sprinkle with a bit of salt
2. Slice eggplant (about 1/8" thick) and place in separate
pan. Drizzle with olive oil and sprinkle with salt. (You
can use any other vegetables you like here)
3. Place both pans in bottom rack of a 400 degree oven
until the vegetables are tender and the edges start to get
dry, about 20 minutes
4. While the vegetables are roasting, heat a little olive
oil in a wok or large skillet. Add the garlic and sauté
until fragrant.
5. Add the spinach and about a tablespoon of balsamic
vinegar, salt, and any other seasoning you may like.
6. sauté until the spinach is wilted but not completely
soft, about 5 minutes.
7. Brush the pizza crust with olive oil and place the
spinach mixture on top. Top with the roasted tomatoes and
eggplant. Sprinkle with red pepper and soy cheese to taste.
8. Place in 450 degree oven for about 15 minutes or until
hot.
9. Move the pizza to the top rack and broil until the crust
is nice and crispy and the cheese browns.
10. Enjoy
Note: This recipe begs for elaboration and
substitutions. Try adding unsalted peanuts on the pizza
right before baking, or using chard instead of spinach.
Serves: 6-8
Preparation time: 20 minutes
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