The idea here is a layered pizza. Make each layer taste good and the whole thing will be great! One layer consists of spinach sauteed with onion and nutmeg. One layer is seasoned mushrooms and onion, Then there is a bit of cheese and some additional toppings.
The other ingredients are at the ready:
tomato sauce (optional)
one or two 10 oz packages of frozen spinach, thawed or partially thawed
One onion finely chopped
1/2 onion thinly sliced
3 slices of Smoky Tempeh fried until slightly crisp and chopped
organic cheddar cheese
salt & pepper
First I prepared the tempeh by frying it up in some olive oil and then chopping it after it came from the pan.
Next I sauteed the sliced mushrooms with half of the chopped onions, adding a little black pepper to them. Reserve the cooked mushrooms.
Half of the pizza gets tomato sauce. I used some organic tomato sauce that happened to be open in the fridge. The other half of the pie can be lightly brushed with olive oil, or not. Sprinkle the entire pie with Italian Seasoning.
Saute the sliced onion in a little olive oil. When it is done, distribute the onion slices over the entire crust.
Next, saute the thawed spinach in a bit more olive oil along with the rest of the chopped onion. The goal here is to evaporate most of the moisture left in the spinach while cooking it lightly. Add salt and a light sprinkle of fresh nutmeg. When the spinach no longer seems wet or juicy distribute it over the pie. I went heavier on the spinach on the veg side, lighter on the tomato side.
Add grated cheese lightly over the whole pie. Use your favorite flavorful cheese. I used organic cheddar. Distribute the reserved mushrooms over the spinach. Distribute the other toppings over the pie as you like. I put organic turkey bacon and black olives on the tomato side, and organic smoked tempeh on the spinach only side.
Pop the whole thing in the oven for about 20 minutes, slice and enjoy!