After the grilled cheese post, I decided it’s only fair to advertise a favorite among my vegan buddies. A cheeseless pizza, topped with salad, is a perfect combination of appetizer and entree.

You’ll need:

½ cup mushrooms (if you don’t want to use fresh, use one can, drained)

¼ small eggplant, sliced

¼ small zucchini, sliced

¼ cup Black olives

2 tablespoons olive oil

1 small can tomato sauce

¼ small onion, diced

½ red or green pepper, chopped

*season with oregano, basil, and garlic to taste

1 cup chopped romaine lettuce

1 cup chopped arugula

Balsamic vinaigrette

Wheat pitas (one per pizza)

For your own marinara: In a saucepan, heat approximately 1 tablespoon of olive oil and brown diced onion, chopped red peppers, and add tomato sauce. Season with oregano, basil, and garlic to taste, and set aside. **If you don’t feel like making your own marinara, feel free to purchase a jar of pizza sauce and use that instead to save time. Read More »