For this week’s pizza night, instead of calling for a pie for delivering, make it a family affair and make your own. Alexander Weiss, Season One winner of ‘MasterChef Junior” has created a deliciously healthy recipe for homemade Tofu Pizza.
1 pkg House Foods Premium or Organic Tofu Firm, pressed dry and cut into small cubes
1 Tbsp olive oil
1 large whole wheat pizza dough, store bought or homemade (homemade recipe to follow)
flour as needed
1/2 cup whole milk ricotta, or mozzarella
a small bunch of arugula (about 1/2 cup)
5-6 slices of prosciutto, torn into pieces
salt and pepper to taste
For Pesto Sauce:
1 large bunch of basil, washed (about 1-1/2 cups)
3 cloves garlic, crushed and peeled
1/3 cup toasted pine nuts
1/2 cup extra virgin olive oil
1/3 cup grana padano cheese or parmigiano reggiano
salt and pepper to taste
For homemade pizza dough:
1 pkg dry active yeast
2 tsp sugar
1-1/3 cup warm water (110 degrees F)
2-1/2 Tbsp olive oil
3 cups whole wheat flour
1/4 cup all purpose flour, sifted
2 tsp salt
Preheat oven to 375 F. Sear the cubed tofu in a nonstick pan with olive oil. Once browned on all sides, drain on paper towel and reserve for pizza.
On a floured surface, roll the dough out to a large rectangle, about 1/2 inch thick with a rolling pin. Transfer to a large sheet tray. Spread the pesto on the pizza with a spoon, leaving 1/2 an inch around the edges. Top with the browned tofu, ricotta or mozzarella cheese, and prosciutto. Season with salt and pepper.
Bake for 20-25 min, or until dough is crispy. Remove from oven and cool. Cut into pieces and serve.
For the pesto sauce:
In a food processor or blender, blitz basil, garlic, pine nuts, and cheese together until well chopped. Drizzle in olive oil while blending. Once smooth and well blended, season with salt and pepper. Reserve for pizza.
For homemade dough:
In the bowl of a stand mixer fitted with the hook attachment, combine the water and sugar, then sprinkle yeast over the surface and allow to activate for 10 min, it should look foamy. Add in the olive oil, and mix on low speed. Add in the flour and salt slowly, and continue mixing on low speed. Once mixture comes together as a dough, increase to medium speed for 7-8 min (add 1 Tbsp water to mixture as needed). Place the dough into an oiled bowl and loosely wrap with plastic wrap or kitchen towel. Allow to proof (rise) for 2 hours at room temp., or until doubled in size.
Once dough size has doubled, remove from bowl and lightly poke out the gas in the dough. Form into a ball and let it proof for 30 min. Reserve for pizza
*Yield 10 servings