Ingredients:
1 cup cornmeal (I used Quaker Yellow Corn Meal)
4 cups extra strength vegan not chicken broth or vegetable broth ( use 1.5 tsp of bouillon per 1 cup water)
6 ounces sliced button mushrooms
handful of fresh basil leaves
3/4 cup of Ooey Gooey Vegan Nozzarella Click here for link to printable recipe
2 handfuls of fresh baby spinach
1 tsp Italian seasoning
2 or 3 Tbsp vegan grated Parmesan (optional)
1 cup of pizza sauce on the side (optional)
Instructions:
Bring 3 cups of the broth to a boil in a saucepan. Combine remaining cup of broth with the corn meal and very slowly add into the boiling broth whisking continuously so no clumps form. Cover, lower heat and simmer for 5 minutes. Pour corn meal into a greased or parchment lined baking pan (I used a 10 inch cast iron skillet but you could use a 8" x 8" pan instead). Refrigerate 3 hours or overnight.
Remove chilled corn meal from refrigerator and turn upside-down onto a greased baking sheet. Very carefully slice in half horizontally into 2 equal sized disks. Set aside.
Saute mushrooms in a small pan until fully cooked. Set aside.
Preheat oven to 375 deg. F.
On the bottom corn meal disk sprinkle a layer of torn basil. Heat up your nozzarella and then pour 3/4 cup evenly over the torn basil (spread with spatula if needed to coat). Top nozzarella with sauteed mushrooms and then the baby spinach. Place the top corn meal disk over the bottom disk. Sprinkle with Italian seasoning and optional Parmesan. Place baking sheet in oven and bake for 25 to 30 minutes. You can turn on the broiler the last minute of cooking to brown the top a bit. Serve with optional pizza sauce.
Enjoy!!!
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