Aromatic Roasted Veggie Pesto Pizza
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
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!!!