- 1 (12.3-ounce) package firm tofu, drained
- 1/2 teaspoon olive oil
- 1 garlic clove, minced
- 4 teaspoons lemon juice
- 2 1/2 tablespoons minced fresh basil or
- 2 1/4 teaspoons dried
- 1 tablespoon pine nuts, toasted
- 1 (2-ounce) jar diced pimiento, drained
- 4 marinated artichoke heart quarters, drained and finely chopped (about 2/3 cup)
- 1/2 teaspoon salt
- Dash of pepper
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 cup sliced crimini mushrooms
- 1 cup pasta sauce with mushrooms and olives (such as Classico)
- Fresh basil sprigs (optional)
- calories 342
- fat 11 g
- satfat 1 g
- protein 15 g
- carbohydrate 45 g
- cholesterol 0 mg
- iron 4.5 mg
- sodium 1071 mg
- caloriesfromfat 29 %
- fiber 2.4 g
- calcium 98 mg
How to Make It
Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let tofu stand 20 minutes to remove excess water. Crumble tofu in a medium bowl.
Preheat oven to 450°.
Heat oil in a small nonstick skillet over medium heat until hot; add garlic. Cook 30 seconds or until garlic is lightly browned. Add garlic, lemon juice, and next 6 ingredients to crumbled tofu; stir well.
Unroll pizza dough onto a baking sheet coated with cooking spray; cut into 4 squares. Spoon 1/2 cup tofu mixture into center of each square; top with 1/4 cup mushrooms. Fold each corner to center of the square, pinching points to seal; pinch edges to seal. Coat tops of each square with cooking spray.
Bake at 450° for 10 minutes or until lightly browned. Serve with pasta sauce. Garnish with fresh basil sprigs, if desired.