Ingredients:
1 clove garlic minced
½ cup chopped green pepper
½ cup chopped mushrooms
2 cups chopped spinach
½ cup Tofu Ricotta
Marinara sauce for dipping
Ingredients:
1 clove garlic minced
½ cup chopped green pepper
½ cup chopped mushrooms
2 cups chopped spinach
½ cup Tofu Ricotta
Marinara sauce for dipping
Heat olive oil in a pan. Add chopped onion and cook on medium heat until translucent.
Add garlic and green pepper. Cook until green pepper is slightly tender.
If using Pamela’s pizza dough, use parchment paper on top of dough to spread it out. Divide dough into ¼s or in ½. By dividing mine into ¼s, they came out to be approx. 6×6″ each.
Spread tofu ricotta and mushroom mixture on half of the dough, leaving the edges bare.
Fold over the dough. If using a sticky dough, use parchment paper or plastic wrap to fold dough over.
Press with floured or slightly wet fingers to seal the edge. Repeat with the rest of dough. Sprinkle more flour and / or cornmeal on top. You can also brush with olive oil for a shiny crust.
With the parchment or plastic wrap, lift to an oiled pan, parchment paper, or pizza stone, and bake at 450° for 25-30 minutes, or until golden brown. Serve with marinara sauce for dipping.