Margherita Pizza

Vegan Margherita Pizza

Vegan Margherita Pizza

Ingredients

Makes 4 servings

• 1 recipe Basic Pizza Dough
• 1 cup firm tofu, drained
• 1 tablespoon nutritional yeast
• 2 ripe plum tomatoes, sliced paper thin
• 1 1/2 tablespoons olive oil
• 1/4 cup vegan basil pesto room temperature
• salt and freshly ground black pepper

Method

1. Flatten the risen dough slightly, cover with plastic wrap or a clean towel and set aside to relax for 10 minutes
2. Place the oven rack on the lowest level of the oven
3. Preheat the oven to 450°F
4. Lightly oil a pizza pan or large baking sheet
5. Turn the relaxed dough out onto a lightly floured surface and flatten with your hands, turning and flouring frequently, working it into a 12-inch round
6. Be careful not to overwork the middle or the center of the crust will be too thin
7. Transfer the dough to the prepared pizza pan or baking sheet
8. In a food processor, combine the tofu and nutritional yeast and process until smooth
9. Add salt and pepper to taste and blend until smooth
10. Set aside
11. Blot any excess liquid from the tomato slices with paper towels
12. Spread 1/2 tablespoon of the olive oil onto the prepared pizza dough, using your fingertips to spread evenly
13. Top with the tofu mixture, spreading evenly to about 1/2 inch from the doughs edge
14. Whisk the remaining 1 tablespoon of oil into the pesto and spread evenly over the tofu mixture to about 1/2 inch from the doughs edge
15. Arrange the tomato slices on the pizza and season with salt and pepper to taste
16. Bake until the crust is golden brown, about 12 minutes
17. Cut the pizza into 8 wedges and serve hot

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