This pizza is great year-round because grilling the vegetables amps up the flavor. The tofu ricotta is a great source of plant-based protein and the herbed crust makes this pizza feels indulgent. The basil pesto is the perfect complement to the rest of the ingredients.
Tofu Ricotta Grilled Veggie Pizza with Herbed Crust
The grilled vegetables on this pizza really amp up the flavor and the fresh herbs in the crust are the perfect compliment.
Equipment
- 1 large skillet oven friendly
- 1 grill pan
- cutting board
- Chef's Knife
- Measuring spoons
- Measuring cups
Ingredients
- 1 pan herbed pizza crust
- ½ cup pizza sauce
- 1 cup tofu ricotta
- 8 oz mushrooms quartered
- 1 cup cherry tomatoes
- ½ cup basil pesto
- 4 tsp olive oil divided
- Salt and pepper to taste
Instructions
- Preheat oven to 500° F and place a large skillet in the oven
- Follow herbed pizza crust recipe to prepare the crust
- Brush grill pan with olive oil and grill the cherry tomatoes and mushrooms. Set aside
- Take hot skillet out of the oven and brush with 2 tsp of olive oil
- Spread the dough ball out into the pan carefully and brush with remaining oil
- Spread the pizza sauce over the dough
- Top with tofu ricotta and grilled vegetables
- Bake pizza for 12 minutes
- Remove pizza from the oven and top with dollops of pesto and place back in the oven for 8 minutes or until the crust is browned and toppings are cooked through.
Notes
Try alternative toppings by grilling your favorite vegetables. Zucchini, eggplant, peppers, and onions are great options.
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.
This pizza is INCREDIBLE!!! I made it as is and absolutely loved it. I can’t wait to try it with different grilled veggies for every season. This will be a new go-to recipe for me for sure!