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Aromatic Roasted Veggie Pesto Pizza

What you need: 

1 whole wheat pizza crust
3/4 block of extra firm tofu
1 cup spinach leaves
1/2 cup basil leaves
1/2 cup olive oil
1/2 of a large eggplant, peeled and cut into 3 inch strips
1 onion (Vidalia or Spanish work best), cut into strips
1 red pepper, cut into strips
2 artichokes, chopped
5 mushrooms, chopped
4 cloves of garlic, roughly chopped
2 Tablespoons brown sugar
2 Tablespoons tomato paste
salt and pepper to taste

What you do: 

Toss eggplant, onion, red pepper and garlic with olive oil, sugar and a pinch of salt. Bake in an oven at 375F until cooked through (about 25 min)
In a food processor, puree tofu, spinach, basil, 1/4 cup olive oil, tomato paste and salt and pepper to your liking. Add a little bit of water if this puree is too thick to process to a smooth texture. Set aside.
Spread majority of the tofu mixture all over pizza as the sauce. Once roasted veggies are cooked, spread all over pizza, then add the artichokes and mushrooms.
Take the leftover tofu spread and dollop small amounts on top of pizza.
Bake in a 350 F over until crust is crispy on the bottom and cooked through and it's bubbly hot.
Serve and enjoy!!!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This pizza is AMAZING!!

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This was so rich and delicious!!!  We didn't miss the cheese at all and that has been the hardest part of trying to go vegan.  I didn't have an eggplant so I just used a green pepper instead, otherwise I followed the recipe exactly and it was awsome!  It kept well and made great leftovers for lunch the next day.  My husband said the tang of the artichokes went well with the peppers.  Thannks for a great recipe!

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This sounds amazing.

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