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French Bread Pizzas

October 14, 2012 by epicureanvegan

French Bread Pizzas -- Epicurean VeganNow this is pizza you have eat with a fork and a knife. These really are a no-brainer to make, but I’ll post them because sometimes the easiest and quickest meals can be the hardest to come up with. I didn’t feel like taking the time to make dough, let it rise, knead it . . . so using French bread is a way around that. Just add your favorite toppings . . .

French Bread Pizzas -- Epicurean Vegan

 . . . and bake at 375 for 10-15 minutes. Enjoy!

Filed Under: Dinners, Lunches Tagged With: daiya, fast and easy, French bread, pizza toppings, pizzas, Vegan

Potato-Spinach Bake and Pesto Pizzas

October 17, 2010 by epicureanvegan

Potato-Spinach Bake and Pesto Pizzas -- Epicurean VeganI 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.

Potato-Spinach Bake and Pesto Pizzas -- Epicurean Vegan

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.

Potato-Spinach Bake and Pesto Pizzas -- Epicurean Vegan

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

Potato-Spinach Bake and Pesto Pizzas -- Epicurean Vegan

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

Potato-Spinach Bake and Pesto Pizzas -- Epicurean Vegan

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.

Potato-Spinach Bake and Pesto Pizzas -- Epicurean Vegan

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

Filed Under: Dinners, Lunches Tagged With: comfort food, Field Roast, pesto, pizzas, potatoes, spinach

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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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