Preheat oven to 450°.
Prepare pizza dough according to directions. Mix oregano and basil into the dough.
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.
Add mushrooms and spinach. Cook until spinach is wilted.
Sprinkle cornmeal or flour on cutting board. Roll or press out dough to your preferred size. If using Pamela’s pizza dough, use parchment paper or plastic wrap on top of dough to spread it out thinly (it is very sticky). Divide dough into 1/4s or 1/2s. By dividing mine into 1/4s, 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 (like Pamela’s), 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.
At this point you can 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.