A family favorite is back again tonight – vegan pizzadillas!
We used up our leftovers from Tuesday night’s fajita party in fine style tonight, making three pizzadillas (plus more to come from my larger tortillas over the weekend: Simply fold the tortilla over on top of itself to make yet another style of filling pizzadilla!) with the remaining tortillas.
In each pizzadilla I spooned on a layer of pizza sauce, then a handful of vegan pepperoni, then some sliced mushrooms, and finally a heaping helping of Daiya mozzarella. Then I placed the other tortilla on top, gave the surface a light spritz of cooking spray, and placed the pizzadillas in the oven at 450 for about 10 minutes. As they baked, I whipped up a quick salad of romaine lettuce, cherry tomatoes, sliced black olives, and some extra mozzarella shreds, and within 15 minutes the pizzadillas were sliced and ready to serve, and the salad was crisp and waiting on the table!
We each mowed down an entire pizzadilla, plus several helpings of salad apiece. And we’ve got more leftovers waiting for lunch tomorrow – hooray! The gift that keeps on giving.
:)