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 cook 30 seconds more.
Add spinach and cook until it is wilted. Mix spinach, onion, and garlic with tofu ricotta.
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 ¼s or ½s. By dividing mine into ¼s, they came out to be approx. 6x6" each.
Spread tofu ricotta 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.