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Layered (Deep Dish) Pizza

January 24, 2012 by epicureanvegan

Layered (Deep Dish) Pizza -- Epicurean VeganThis brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Repeat, top with last tortilla, rest of sauce and cheese.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza
 
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This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.
Author: Epicurean Vegan
Ingredients
  • 5 8-inch flour tortillas
  • 1 Tbs olive oil
  • 3 Field Roast sausages, Italian Seasoning flavor, crumbled
  • 1 green bell pepper, chopped
  • 2-1/2 C mushrooms, sliced
  • 4-5 C spinach, chopped
  • 1 C fresh basil, chopped
  • 1 15-oz pizza sauce
  • 1-1/2 C vegan shredded cheese, mozzarella flavor
Directions
  1. Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
  2. Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
  3. Repeat, top with last tortilla, rest of sauce and cheese.
  4. Bake uncovered for 30 minutes. Enjoy!
3.5.3208

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Filed Under: Dinners Tagged With: bell pepper, deep dish, Field Roast, layered pizza, mushrooms, spinach, tortillas, vegan pizza

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Comments

  1. Barb says

    January 25, 2012 at 6:42 pm

    Ooooh, that looks good!

  2. Teresa Redmond-Ott says

    January 28, 2012 at 8:57 pm

    Just made this tonight. It was surprisingly like pizza except we needed to use a fork and knife. I added a touch of garlic salt which I wouldn’t do again because the flour tortillas that I used must’ve been slightly salted too. My husband said “the more of this I eat the better I like it!” It was a cleverly unique and a tasty Saturday night dinner. Thanks again, April and keep ”em coming!

    • epicureanvegan says

      January 29, 2012 at 9:11 am

      Oh yeah, I probably should have told ya you’d need a fork and knife! I’m glad you guys liked it. I’ll have to think up another version of a something layered . . .

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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