Green Goddess Pizza

Serves 6

2 pizza doughs (we used the Sprouted Spelt Flour Dough from the Can I Eat At River’s? Cookbook)

1 cup pesto (we used the recipe from the Can I Eat At River’s? Cookbook)

½ cup broccoli, diced

½ cup red pepper, diced

1 handful of kale, chopped

½ cup mushrooms, diced

¾ cup red onion, diced

½ cup tomatoes, diced

½ package of feta tofu

Balsamic Glaze

1 cup balsamic vinegar

1 tbsp demerara sugar

Preheat oven to 400℉. Line two baking sheet with parchment paper.

Roll out your dough into two rectangle crust and place on baking sheets.

Spread a ½ cup of pesto per pizza base on each pizza. Layer the pizzas with veg followed by the feta tofu.

Bake in the oven for approx 13-15 minutes.

While pizza is baking prepare the balsamic glaze. In a small saucepan bring the balsamic vinegar to a simmer and add the demerara sugar. Let it reduce until the glaze has a runny syrup-like consistency. Remove from heat. Please note the glaze will thicken as it cools.

Once pizzas are done remove from the oven and drizzle with balsamic glaze. Cut and serve.