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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (12.3-ounce) package firm tofu, drained |
1/2 teaspoon olive oil |
1 garlic clove, minced |
4 teaspoons lemon juice |
2 1/2 tablespoons minced fresh basil or |
2 1/4 teaspoons dried |
1 tablespoon pine nuts, toasted |
1 (2-ounce) jar diced pimiento, drained |
4 marinated artichoke heart quarters, drained and finely chopped (about 2/3 cup) |
1/2 teaspoon salt |
dash of pepper |
1 (10-ounce) can refrigerated pizza crust dough |
cooking spray |
1 cup sliced crimini mushrooms |
1 cup pasta sauce with mushrooms and olives (such as classico) |
fresh basil sprigs (optional) |
Directions:
1. Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let tofu stand 20 minutes to remove excess water. Crumble tofu in a medium bowl.
2. Preheat oven to 450°.
3. Heat oil in a small nonstick skillet over medium heat until hot; add garlic. Cook 30 seconds or until garlic is lightly browned. Add garlic, lemon juice, and next 6 ingredients to crumbled tofu; stir well.
4. Unroll pizza dough onto a baking sheet coated with cooking spray; cut into 4 squares. Spoon 1/2 cup tofu mixture into center of each square; top with 1/4 cup mushrooms. Fold each corner to center of the square, pinching points to seal; pinch edges to seal. Coat tops of each square with cooking spray.
5. Bake at 450° for 10 minutes or until lightly browned. Serve with pasta sauce. Garnish with fresh basil sprigs, if desired.
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