Roast Tomato Tofu Ricotta Pesto Pizza
Ingredients
- 1 pizza base
- 1 cup tofu ricotta
- 1 cup cherry tomatoes
- 1 cup fresh rocket
- Spinach, pea and walnut pesto
- Extra-virgin olive oil
- Salt flakes
Tofu ricotta
- 1400g block tofu crumbled
- 1 Tbs nutritional yeast
- 2 tsp white miso
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Juice of 1 lemon
Preparation
Preheat the oven to 180C and line a baking tray with parchment paper. Drizzle the tomatoes with olive oil and salt flakes, spread on the baking tray, and roast for 30 minutes.
Turn the oven up to 200C. Drizzle the pizza base with olive oil. Place in the oven for 10 minutes until golden.
Top with the roast tomatoes, ricotta, pesto and fresh rocket.
Tofu ricotta
Add all the ingredients to the bowl of a food processor and blend until smooth.
