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Hello, hungry ones! Pizza – who doesn’t like it? I can eat pizza everyday: the trifecta of bread, tomato sauce and cheese is enough to sustain my life. But as a responsible human being (I know, I know), I try to eat balanced and healthy, and that means having less pizza in my dietary consumption. However, I just can’t not stop my pizzaphilia. So I make mine, and since I have a plant-based diet, it will center  on two of my favourite veggies: spinach and mushroom.

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Here in Indonesia, thin-crust pizzas aren’t popular, and there isn’t a pizza place where I live so I make my own. It took me a long time to figure out how to make pizza without an oven but I finally made it using a stove-top pan using a tortilla wrap to have that thin-crust feel and crunch. Safe to say, this recipe can work in a campfire setting.

Here goes my Spinach Mushroom Tortilla Pizza.

What you need:

  • 1 tortilla wrap
  • 3 tbsp tomato paste
  • 2 cups mozzarella cheese (as much as you want!), grated
  • 1 clove garlic, chopped
  • 2 big pieces of mushrooms, sliced
  • a handful of spinach leaves, torn
  • salt and pepper to taste
  • coconut oil
  • tempeh slices (optional)

What to do:

1. Saute garlic in coconut oil and cook tempeh until golden. Add mushrooms in. Sprinkle a tiny bit of salt. Turn off the heat and put the lid on the pan. When the mushroom has released its juices, turn the heat on again and let it absorb that juice. Turn the heat off again and add the spinach leaves until wilted. Set aside to cool.

2. While waiting for the mushroom + spinach mixture to cool, prep the pizza crust. Spread tomato paste over the tortilla. Add the cheese evenly on top of the crust. Sprinkle salt and pepper to taste. Now get the mushroom mixture and spread it evenly on top of the crust. You can put other veggies like onion slices and bell peppers to make it more… fun.

3. Now that your pizza is ready, you just essentially want your crust crunchy and your cheese melted because everything else is cooked. So turn your stove onto low heat, put your tortilla pizza in a lidded pan (cast-iron pans are highly recommended) and let it “simmer” for at least five minutes.

4. After five minutes, check it, and if the color and texture of the whole thing is making you smile, then I think you’re done. Take it out the pan and enjoy! Isn’t that easy? I think this

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