Yield: 4 10-12” round flatbreads, about 8 servings. 1 12-oz. package Italian-flavored baked tofu, finely chopped ½ cup finely diced roasted red peppers ¼ cup finely diced kalamata olives ½ Tbsp. dried oregano ½ Tbsp. finely grated Pecorino Romano cheese 2 lb. prepared pizza dough as needed, cornmeal ½ cup pesto 4-6 large tomatoes, cut into ¼” slices as needed for drizzling, extra virgin olive oil ¼ cup chopped fresh ...
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