MEDITERRANEAN TOFU FLATBREAD

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

Cornmeal

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

mixture.

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

immediately.

NOTE: If you do not have two ovens, you can bake the pizzas two at a time. OR

divide the recipe in half.