MEDITERRANEAN TOFU FLATBREAD
Makes 4 (10-12 inch) round flatbreads or about 8 servings
1 (12 oz. package) Italian-flavored baked tofu, finely chopped
½ cup finely diced roasted red peppers
¼ cup finely diced Kalamata olives
½ Tablespoon dried oregano
½Tablespoons finely grated Pecorino Romano
2 pounds prepared pizza dough
½ cup pesto
4-6 large tomatoes, cut in 1/4-inch slices
Extra virgin olive oil for drizzling
¼ cup chopped fresh basil
Preheat oven to 450 F. In medium bow, combine tofu, red peppers, olives, cheese
and oregano. Divide pizza dough in fourths and roll out each fourth to a 10-12 inch
circle. Sprinkle cornmeal over 4 large cookie sheets. Place pizza rounds on the
cornmeal-covered cookie sheets.
Spread pesto on pizza dough. Then spread the tofu mixture evenly on the pizza
rounds. Top with tomato slices, overlapping them to completely cover the tofu
Bake until crust is nicely browned and tomatoes have softened, about 20 minutes.
Remove from the oven, drizzle with extra virgin olive oil, top with basil, and serve
NOTE: If you do not have two ovens, you can bake the pizzas two at a time. OR
divide the recipe in half.