Spinach Pizza Appetizer

Pita Bread (2 or 3 whole)

1 − 10 oz. pkg frozen spinach

1/3 cup nutritional yeast

1 med. onion

5 or 6 plum tomatoes

8 Ounce pkg fresh mushrooms

3−4 cloves garlic

1 Teaspoon of each of the following spices:

basil, parsley, cayenne pepper

1/2 to 1 cup rice milk

4 Tablespoon flour

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