Green Goddess Pizza
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
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.