MEDITERRANEAN TOFU FLATBREAD
Updated: Jan 6
Makes 4 (10-12 inch) round flatbreads or about 8 servings
1 (12 oz. package) Italian-flavored baked tofu or firm tofu, cubed
½ cup diced roasted red peppers
¼ cup diced Kalamata olives
½ tablespoon dried oregano
½ tablespoons finely grated Pecorino Romano cheese
2 pounds prepared pizza dough
½ cup pesto
4-6 large tomatoes, cut in 1/4-inch slices
Vegetable oil for drizzling
¼ cup chopped fresh basil
Preheat oven to 450 F. In a medium bowl, 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 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.