This fast and fun dinner idea is a mash-up of pizza and quesadillas. Basically, you’re filling soft taco-size tortillas with the kinds of ingredients you’d use for making pizza — marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too. For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. Photos by Hannah Kaminsky.
Serves: 2 to 4 (1 to 2 per serving)
- 4 soft taco-size (8 inch) flour tortillas, preferably natural and whole grain
- 1/2 to 2/3 cup marinara or pizza sauce, your favorite all-natural brand, or homemade
- 1 to 1 1/4 cup grated vegan mozzarella-style cheese (I use Daiya)
- 2 cups steamed or sautéed chopped vegetables (try a combination of 2 or 3,
choosing from among onions, mushrooms, broccoli, zucchini, peppers, spinach, fresh tomatoes, kale, etc.)
Spread each tortilla generously with sauce, then sprinkle each with 1/4 cup of the cheese.
Arrange about 1/2 cup of the steamed or sautéed vegetables on one half of the tortilla, then fold the other half over.
Cook over medium heat on a dry skillet or griddle on both sides until golden and crisp. If your skillet or griddle is large enough, you can cook two at a time; otherwise just do one at a time. Either way, keep cooked pizzadilla warm while making the rest.
Once they’re all done, serve at once. Leave them whole, as shown in the photo below, or cut in half as shown in the first photo. If not overly stuffed, you can picking these up and eat out of hand with plenty of napkins, or with knife and fork.
Per Serving (with onion, zucchini, and broccoli; so yours may be different depending on the veggies you choose): 421 calories; 22g fat; 1,072.8mg sodium; 64.2mg potassium; 50.2g carbs; 5.5g fiber; 2.3g sugar; 7.1g protein