Ingredients
8
oz firm tofu (from 14-oz package), cut into 1/2-inch cubes (1 1/2 cups)
1
cup sliced fresh mushrooms
2
tablespoons red wine vinegar
1
tablespoon olive oil
2
teaspoons dried Italian seasoning
1
can (11 oz) refrigerated thin pizza crust
1/2
cup pizza sauce
1/2
cup sun-dried tomatoes in oil, drained, cut into small pieces
1
red bell pepper, thinly sliced
1
small onion, thinly sliced
1
tablespoon chopped fresh basil leaves
1
cup shredded reduced-fat mozzarella cheese (4 oz)
Preparation
In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1–inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.
