Makes 4 individual pizzas
4 pita bread rounds
2 cups finely chopped baby spinach
1 recipe Herbed Tofu Cheese (use recipe from Herbed Tofu filling episode or see below)
½ c. pitted, halved Kalamata or other black olives
Freshly ground black pepper
Preheat oven to 350 degrees. Meanwhile, assemble your pizzas. Layer on each pita round a handful of the spinach, a generous spoonful of the tofu cheese, and top with halved olives. Sprinkle lightly with olive oil, add a grinding of black pepper, and bake in the oven until the pita breads are crispy and toasted, about 5-7 minutes.
Makes about 1 ½ cups
1 package extra firm or firm tofu, drained and dried with a towel
Handful of mixed herbs: tarragon, thyme, basil – about 4 T. chopped
1 t. dried oregano
Coarse kosher salt and freshly ground black pepper, to taste
1-2 T. olive oil
To prepare Herbed Tofu:
Using your fingers or a fork, break up and mash the tofu into a large curd cheese-like consistency. Add fresh herbs, oregano, salt, pepper, and olive oil and blend well. Season the cheese to taste, adding additional herbs if desired. Set aside for at least 10 minutes allowing the flavors to be absorbed. Use as a cheese substitute in any recipe calling for dairy ricotta or cottage cheese.
Keeps up to a week in a covered container in the refrigerator.