Tortilla Salad Pizza

ABOUT THE RECIPE:

This yummy "pizza" makes a satisfying meal, with plenty of greens baked atop a crispy tortilla. It's a satisfying entrée to serve for a light lunch or quick supper. The tortilla stands in for a traditional crust, fresh greens provide a lively "salad," and white beans add a pop of plant-based protein. For extra pizzazz, sprinkle your tortilla pizza pie with homemade “Vegan Almond Parmesan!”

Serves 2

INGREDIENTS:

• 2, 8- to 9-inch whole-grain tortillas (use gluten-free if needed)
• 1/2 tablespoon extra-virgin olive oil
• 2/3 cup cooked white beans (drained and rinsed if canned)
• 2 cups well-packed spring salad greens, washed, dried, and thinly sliced
• 1/8 teaspoon crushed red pepper
• 2 small tomatoes, thinly sliced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Salt , to taste
• 1/2 sweet red or orange bell pepper, seeded and cut into 6 slices
• 3 tablespoons shredded vegan cheese (optional)
• Vegan Almond Parmesan (see recipe below, optional)

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.

Put a tortilla on a large plate. Brush both sides of the tortilla with a thin layer of olive oil. Repeat with the second tortilla. Arrange the tortillas in a single layer on the prepared baking sheet. (It is OK if the tortillas are slightly overlapping.)

Put the beans in a medium-sized bowl and lightly mash them using a potato masher or large spoon. Spread half of the mashed beans in an even layer on each tortilla, leaving a slim margin around the edge for a “crust.”

Arrange half of the thinly sliced greens on top of each bean layer. Sprinkle the greens with the crushed red pepper. Arrange the tomatoes in a single layer over the greens, then sprinkle the basil, oregano, and salt over top of the tomatoes. Arrange 3 slices of sweet pepper over the tomatoes on each pizza. 

Bake for 15 to 20 minutes. Remove the pizzas from the oven and top with vegan cheese (if using). Bake for 5 to 10 minutes more, or until the vegan cheese is melted. Serve at once with Vegan Almond Parmesan on the side, if desired.

VEGAN ALMOND PARMESAN

• 1/2 cup raw almonds
• 1/4 teaspoon salt, plus more as needed

Put the almonds and salt in a blender and process until the consistency of grated cheese is achieved. Taste and add more salt, if desired.