Thursday, January 13, 2011

Philly 'Cheesesteak' Pizza & Cream Cheesy Spinach Tomato Pizza

After digging into my Jack Daniel's Whiskey BBQ Tempeh for lunch the other day, I was trying to decide how to use up the leftovers for dinner...and then I remembered the mini pitas in my freezer and how much I've been wanting to make pizza!
I thought about adding Daiya, but these were perfect without it. I only used a thin layer of Tofutti cream cheese and added a bit of organic tomato sauce. It tasted rich and satisfying, though it's much better for you than any store-bought or delivery pizza :) So very ooey, gooey, and delicious!

From my kitchen, to yours <3
Philly 'Cheesesteak' Pizza
Ingredients:
1 mini whole wheat or gluten-free pita
1-2 tbs Tofutti plain cream cheese
1-2 tbs organic tomato sauce
small handful spinach
2 oz Jack Daniel's whiskey BBQ tempeh, cut into thin strips
1-2 tbs whiskey BBQ sauce

Directions:
1) Preheat oven to 350 degrees.
2) Spread cream cheese and tomato sauce evenly onto pita. Top with spinach and tempeh.
3) Drizzle with BBQ sauce and place in the oven. Allow to cook for 10-15 mins. Serve warm.

Cream Cheesy Spinach Tomato Pizza
Ingredients:
1 mini whole wheat or gluten-free pita

1-2 tbs Tofutti plain cream cheese
1-2 tbs organic tomato sauce
small handful spinach
1 crimini mushroom, sliced
1/2 roma tomato, diced
1-2 tbs organic tomato sauce, for topping

Directions:
1) Preheat the oven to 350 degrees.
2) Spread cream cheese and tomato sauce evenly on pita. Top with spinach, mushroom, and tomato.
3) Drizzle remaining tomato sauce on top and bake for 10-15 mins. Serve warm.

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peace, love, food <3
Char, xo

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