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12 Best Foods Cookbook by Dana Jacobi

The smoky flavor this free-form pizza offers sets it apart from the usual oven baked pies. Watch carefully so the topping does not dry out.
Smoked mozzarella and smoked  tofu, sold at natural food stores, enhance this flavor. They are easier to shred if you first place them in the freezer for 15 minutes.
Makes 4 pizzas



• Whole Wheat Pizza Dough (See recipe), 2/3 recipe
• 3/4 cup prepared light tomato sauce
• 1 cup shredded, smoked tofu
• 1 cup shredded smoked mozzarella cheese
• 2 generous cups 1" broccoli florets, steamed
• 1 roasted red pepper, cut in 1/4" strips
• 4 tablespoons freshly grated Parmigiano-Reggiano cheese


Prepare a grill for medium heat.

Making one pizza at a time, grill the dough until lightly marked, about 2 minutes. Turn.

Spread 3 tablespoons sauce over the crisped dough, leaving a 1/2" border.

Sprinkle on one-quarter of the smoked tofu and mozzarella cheese.

Top with one-quarter of the broccoli and red pepper strips.

Sprinkle with 1 tablespoon of the Parmesan cheese.

Grill, with top closed, until the cheese is melted, about 4 minutes.

Serve immediately.

Per pizza:
520 calories, 17 g fat, 7 g saturated fat, 32 g protein, 62 g carbohydrates, 7 g fiber


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