Servings: 8
Prep Time: 20 Min.
Cook Time: 20 Min.

+ 1 (12 oz. pkg.) Italian-flavored baked tofu, finely chopped
+ 1/2 c. finely diced roasted red peppers
+ 1/4 c. finely diced Kalamata olives
+ 1/2 Tbsp. dried oregano
+ 1/2 Tbsp. finely grated Pecorino Romano
+ 2 lbs. prepared pizza dough
+ cornmeal
+ 1/2 c. pesto
+ 4-6 large tomatoes, cut in 1/4-in. slices
+ Extra virgin olive oil for drizzling
+ 1/4 c. chopped fresh basil

1. Preheat oven to 450° F. In medium bow, combine tofu, red peppers, olives, cheese and oregano. 2. Divide pizza dough in fourths and roll out each fourth to a 10-12 in.
circle. Sprinkle cornmeal over 4 large cookie sheets. Place pizza rounds on the cornmeal-covered cookie sheets.
3. 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.
4. 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 immediately.

Makes 4 (10-12 in.) round flatbreads or about 8 servings

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