posted by Deb on Saturday, January 16, 2010
O.M.G. this recipe turned out so freaking good! This recipe is adapted from 1,000 Vegan Recipes. The recipe calls for basil but I didn’t have any being that it’s January in NJ so I replaced with spinach. I gave these an A. My husband wanted the potato slices thicker (I sliced mine using the food processor slice blade) so they would be more ‘meaty’.
This is a low fat vegan pizza that totally satisfies my pizza cravings without missing animal products at all!
SPINACH AND POTATO PIZZA
Serves: 4
Ingredients:
- 1 medium potato, peeled and cut int 1/4″ slices
- salt and pepper to taste
- oregano to taste
- basic whole wheat pizza dough
- 1/2 cup baby spinach, washed
- 1 medium onion, sliced
- 2 roma tomatoes
- 2 tbsp white wine
Directions:
- Place the oven rack on the lowest level of the oven. Preheat the oven to 450 degrees. Arrange the potatoes on a lightly oiled baking sheet and season with salt & pepper to taste.
- Bake until soft and tender, about 10 minutes. Set aside.
- In a large skillet saute the onions in the white wine until carmelized, about 15 minutes. Remove from heat and season with oregano, salt and pepper and set aside
- Spread the onions over the prepared pizza dough. Top with spinach and tomatoes, then arrange the potatoes on top.
- Bake until the crust is golden brown, about 12 minutes.
- Cut the pizza into 8 wedges and serve
Nutritional info: Calories: 330; fat: 4.7 g; carbs: 65.5 g; fiber: 10.5 g; protein: 10.8 g
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