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Preparation time
20 minutes
Total time:
55 minutes
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Ingredients
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1 small Italian eggplant, peeled and sliced
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1 zucchini, sliced
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45 mL (3 tbsp.) olive oil
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250 mL (1 cup) broccoli florets
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250 mL (1 cup) grated partly skimmed mozzarella
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250 mL (1 cup) firm tofu, shredded
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4 square thin-crust whole wheat pizza crusts
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125 mL (½ cup) sundried tomato pesto
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To taste, salt and pepper
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10-12 basil leaves
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To taste, spicy oil (optional)
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Directions
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Preheat oven to 200 °C (400 °F).
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In a large skillet set over high heat, cook eggplant and zucchini slices in a single layer, adding a little oil with each layer. Set aside.
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Blanch broccoli in boiling water for 2 minutes. Drain and set aside.
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In a bowl, combine tofu and mozzarella. Set aside.
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Place pizza dough on 2 parchment-lined baking sheets. Brush crust with sundried tomato pesto.
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Top pizza with eggplant and zucchini slices. Season with salt and pepper.
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Sprinkle tofu and grated cheese mixture onto pizza, finish with broccoli florets and bake for about 18 to 20 minutes.
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Top with fresh basil leaves and drizzle with spicy oil before serving, if desired.
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