Serves 4
It’s back to school time which for us, means nostalgic memories of new school supplies, uniforms, and classic school lunches.
This #MeatlessMonday, we’re sharing a blast from the past of one of our favorite old school microwavable school lunches – only this time, we’re giving you the good stuff – with fresh ingredients like spinach, caramelized red onions, tangy tomato sauce and more.
Let the memories come flooding back in!
CARAMELIZED ONIONS
2 Tbsp olive oil
1 red onion, thinly sliced
sea salt
freshly ground pepper
PIZZA TOPPINGS
1 Tbsp olive oil, plus extra for brushing
8 oz mushrooms, trimmed + thinly sliced
5 oz baby spinach
SERVING
4 mini french bread loaves, halved
1 cup tomato sauce
1 cup kalamata olives, pitted + chopped
crushed red pepper flakes
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
PREP
Preheat oven to 450°F.
CARAMELIZED ONIONS
In a large skillet, heat olive oil over medium heat and sauté sliced onions until soft and lightly caramelized (about 20-30 minutes). Adjust heat as needed.
Season with sea salt and freshly ground pepper.
Transfer to a bowl, reserve skillet, and set aside.
PIZZA TOPPINGS
In the reserved large skillet, add 1 tablespoon of the olive oil and heat over medium-high heat.
Add sliced mushrooms and let cook until soft and most of the mushroom liquid has evaporated.
Season with sea salt and freshly ground pepper.
Add baby spinach and let cook until spinach is wilted.
BUILD
Brush each piece of bread with olive oil on all sides and place on a large baking sheet, cut side up.
Spread tomato sauce on toasted bread to fully cover.
Top with the caramelized onions, mushrooms, baby spinach, and kalamata olives.
Season with sea salt and freshly ground pepper, and bake for about 7 minutes or until edges are nicely browned.
NOTES + SERVING TIPS
For a little extra kick, season with crushed red pepper flakes before serving.
Serve immediately.