V Spinach-Pesto Salad Pizza
4 6-inch pizza crusts, made or purchased
1 tsp olive oil or water
10 oz. firm tofu sauteed until browned, seasoned with garlic powder and a chicken like seasoning
1/2 red pepper sliced thin 1 1/2 inches long
1 green onion, sliced
1/2 c. pine-nut pesto
5 firm, ripe tomatoes, chopped
2 c. firmly packed spinach leaved, rinsed, drained and cut into slivers
2 T lemon juice
4 T pine nuts for garnishing
1. Place crusts in a single layer on a 12-15 inch baking sheet. Bake in a 350 oven until browned
2. In a non-stick skillet over medium heat, cook tofu, red peppers and green onions in olive oil until tender.
3. Prepare Basil Basil
4. Toss tomatoes, spinach, pesto, and lemon juice evently coating all the vegetables with pesto sauce. Add 4 additional T of pine nuts and mix well
5. Place crusts on dinner plates. Top crusts with equal amounts of spinach-pesto mixture. Serve immediately.