Name: Spinach Pizza
Ingredients: 2 Or 3 whole Pita Bread; 1 10oz pkg frozen spinach; 1/3 c Nutritional yeast; 1 md Onion; 5 Or 6 plum tomatoes; 8 oz Pkg fresh mushrooms; 3 To 4 cloves garlic; 1 ts Each of the following; Spices: basil, parsley,; Cayenne pepper; 1/2 To 1 cup rice milk; 4 tb Flour

I learned early on that to be “set apart” is not a punishment; it is not an attempt on God’s part to deprive us or to condemn us to a cheerless, joyless lifestyle. It is a priceless privilege – it is a call to belong, to be cherished, to enter into an intimate love relationship with God Himself, much as a groom declares his intent to set his bride apart from all other women to be his beloved wife; to fit into the grand, eternal plan of our redeeming God for this universe; to experience the exquisite joys and purposes for which we were created; to be freed from all that destroys our true happiness.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy		Digest, Jan., Fatfree	5	Servings

INGREDIENTS

2		Or 3 whole Pita Bread
1		10oz pkg frozen spinach
1/3	c	Nutritional yeast
1	md	Onion
5		Or 6 plum tomatoes
8	oz	Pkg fresh mushrooms
3		To 4 cloves garlic
1	ts	Each of the following
		Spices: basil, parsley,
		Cayenne pepper
1/2		To 1 cup rice milk
4	tb	Flour

INSTRUCTIONS

Thaw spinach completely, press out all water.  Heat milk in saucepan, when
hot but not boiling stir in flour.  Stir until sauce begins to thicken,
turn heat down. Add nutritional yeast and spinach. Stir constantly until
thick and gooey, only about 3-4 min.
In separate pan, saute onion, garlic, until onion is tender.  Stir in
tomatoes, mushrooms, and spices.  Saute until just done.  Preheat oven to
425.  Using a very sharp bread knife, split each pita bread so that you
have two round flat pieces instead of one thick one. Place each piece of
bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top
with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min.
Watch closely so that the edges of the pita don't burn.  Makes a nice
crunchy crust.  This made enough for 5 individual pizzas.  Sorry, I don't
have nutritional info.
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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