Spinach and Sun-Dried Tomato Stuffed Pizza

Spinach and Sun-Dried Tomato Stuffed Pizza (Adapted from Eating Well)

14 ounce package water-packed firm tofu, drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped soft sun-dried tomatoes
2 ounces (about 1/2 cup) fresh grated pecorino Romano cheese
2 ounces (about 1/2 cup) shredded mozzarella cheese
1/4 cup chopped fresh basil
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
olive oil, for brushing

Preheat oven to 475 degrees with a rack placed in the lower third.

Finely crumble tofu - pat dry using several paper towels. In a large bowl, add tofu, spinach, tomatoes, pecorino Romano, mozzarella, basil, garlic, onion powder, salt and pepper - gently toss together with your fingers to combine thoroughly. Set aside.

On a lightly floured surface, stretch or roll out dough into a large rectangle, about 16" long by 12" to 14" wide. Carefully transfer dough onto a large baking sheet coated with nonstick spray. Spread filling on to half of the dough, making sure to leave a 1" border. Fold the unfilled side over the top of the filling, gently stretching it to match the clean opposite edge. Crimp edge closed with a fork to seal. Brush top and edge of dough with just enough olive oil to coat. Using a thin, sharp knife, make several small slits over the top of the dough to allow for steam to vent.

Place pan until the oven and bake until the crust is well browned, about 14 to 18 minutes. Remove and slide pizza onto a wire rack to cool slightly before serving.

Makes about 4 to 6 servings.

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