2 whole wheat tortillas
4-6 button mushrooms, chopped
6-8 black olives, sliced
large handful of fresh spinach
about 1/2 cup non-dairy mozzarella cheese (Diaya)
1/2 cup pizza sauce
salt and pepper to taste
2 tbsp oil for pan frying
1. In a large skillet over medium-high heat with 1 tbsp of oil. Saute mushrooms and spinach until mushrooms are tender and browned. Remove from heat.
2. Add the second tbsp of oil to skillet.
3. Assemble pizzadillas by spreading a thin layer of pizza sauce over one half. Add cheese then vegetables and top with a little more cheese. Fold over and place on hot skillet.
3. Cook 3-5 minutes, until browned. Flip over and cook the other side until cheese is melty and the tortilla is brown and crispy.
Serve with the extra pizza sauce for dipping.