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 basil

Preheat oven to 450°F. In a medium bowl, combine tofu, red peppers, olives, cheese and oregano. Divide pizza dough into quarters and roll out each quarter into 1 10-12” circle. Sprinkle cornmeal over 4 large cookie sheets. Place pizza rounds on cornmeal-covered cookie sheets.

Spread pesto on pizza dough. Spread tofu mixture evenly on pizza rounds. Top with tomato slices, overlapping them to completely cover tofu mixture.

Bake until crust is nicely browned and tomatoes have softened, about 20 mintues. Remove from oven, drizzle with extra virgin olive oil, top with basil and serve immediately.