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.
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.
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.
Repeat, top with last tortilla, rest of sauce and cheese.
Bake uncovered for 30 minutes. Enjoy!
- 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
- 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.
- 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.
- Repeat, top with last tortilla, rest of sauce and cheese.
- Bake uncovered for 30 minutes. Enjoy!
