Potato-Spinach Bake and Pesto Pizzas

I stared at a bag of small red potatoes, wondering what I should make with them before they go bad (and before getting more tomorrow from our CSA). It’s hard not to think of comfort food when making something with potatoes, so I threw together an easy casserole using stuff just sitting around in the fridge and pantry. I was going to make just regular garlic toast with some pesto butter,  but the Sixth Grader had the idea to make little pesto pizzas and they were amazing!

INGREDIENTS:
Olive oil
2 cloves garlic, minced
4-5 C red and/or russet potatoes, diced
5 C fresh spinach, chopped
8-10 mushrooms, quartered
1-1/4 C Tofutti sour cream
1 C vegan cheddar, divided
1/4 C almond milk (or other nondairy milk)
1-1.8 oz pkg. leek soup mix
2 Field Roast Italian Sausage links, diced (optional)
Pesto/tomato pizzas:
2 round flat breads, each cut into fourths
1/4 C pesto
1/3 C Earth Balance margarine
1 /2 large tomato, thinly sliced
3/4 C vegan mozzarella, shredded
Olive oil
Garlic salt

DIRECTIONS:
Preheat oven to 350. Heat olive oil and garlic in a large skillet. Add potatoes and cook until somewhat soft, about 10-15 minutes. In the meantime,  combine the sour cream, 1/2 a cup of the cheddar, milk, and the leek soup mix. If using, add the Field Roast to the skillet and cook just a few minutes.

In a large mixing bowl, combine the potato mix, spinach, mushrooms, and sour cream mixture. Pour into a 9×13″ baking dish, cover, and bake for 40 minutes.

Add the rest of the cheese and bake uncovered until cheese melts, about 2-3 minutes.

To make the pesto pizzas, preheat broiler on high. Combine pesto and butter in a small bowl.

Brush flat bread with olive oil and sprinkle with garlic salt. Spread about a tablespoon of pesto onto flat bread pieces, then some cheese and a tomato slice.

Place under the broiler about 3 minutes, or until they begin to brown. Enjoy!