Pizza Quesadilla
Ingredients
1 12-inch whole wheat pizza crust
1 25-oz jar of marinara sauce
8 oz of mushrooms
8 black olives
1 bell pepper
1/4 medium size onion
8 oz of vegan mozzarella shreds
1 tsp salt
1 tsp pepper
1 tbsp chives
Avocado oil
Directions
Preheat oven to 400 degrees and place a medium size skillet on stove top burner at medium temp.
Chop mushrooms, olives, bell pepper and onion into smaller pieces. I like my pizza toppings diced up so I chop the veggies and then dice in a food processor.
Lightly coat the bottom of skillet with avocado oil. Once warm add the chopped veggies to skillet. Stir frequently and cook for 5-7 minutes then set aside.
Grease baking sheet with avocado oil. Take the pizza crust and fold in half (thawed out). Make sure it is even.
With one 1/2 pizza crust on baking sheet pour marinara sauce until all but edges covered.
Evenly spread veggies across pizza crust and add salt, pepper and chives. Cheese it up on top then add a light amount of the remaining marinara.
Place the other pizza crust half on top and put in oven for 12-14 minutes. For a crispier crust cook for an additional 1-2 minutes on 450 degrees.
Allow to cool, slice into pizza pieces or whatever shapes you like and enjoy.
Recipe Note
This recipe is just a sneak peak of the unique recipes from Plant Based G Life, Marlon Rison’s ‘The Quarantine 15 Cookbook’. Get the full cookbook on his website here.
