Load up on whole grains and vegetables with this simple pizza recipe. Feel free to add in extra veggies like red onion, bell pepper, banana peppers and whatever else sounds tasty to you.
4 whole wheat pitas
4 handfuls of spinach leaves
8 ounces of mushrooms
1 tablespoon of miso paste
1 tablespoon of water (or leftover water from soaking sun dried tomatoes)
2-3 cloves of garlic
Salt and pepper to taste
3 oz of sun dried tomatoes (dried, not packed in oil)
28 oz can of crushed tomatoes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of ground black pepper
1/2 teaspoon of salt
1/4 teaspoon of dried red chili flakes, optional
1 teaspoon of dried parsley
Red pepper flakes
Add sun dried tomatoes to a small bowl of warm water. Let soften for about 5 minutes then drain (you can save the excess water for cooking the mushrooms if you’d like). Next, add all the sauce ingredients to a food processor or blender and pulse until smooth. Pour into a small skillet and warm to a simmer. Let simmer for 20-25 minutes.
Preheat the oven to 375 degrees. Wash and cut mushrooms. Add miso paste and water or leftover sun dried tomato water to a small bowl and mix until miso has dissolved. Add mushrooms to a pan on medium heat. Add miso water and cook for about 3-4 minutes. Add minced garlic, salt and pepper and cook for 1-2 more minutes.
Layer sun dried tomato sauce, spinach, cooked mushrooms, nutritional yeast and red pepper flakes onto the pita. Cook pizza for 10-12 minutes.