Tofu Margherita Pizza

A homemade Neapolitan-style pizza featuring crispy pan-fried breaded tofu, fresh tomatoes, red onion, and basil on a thin homemade dough base. Best cooked in a pizza oven for an authentic charred crust. Makes 4 bases.

Ingredients

Dough

• Dry ingredients (flour, salt — per your dough recipe)
• 1 packet active dry yeast
• Water, heated to 95–100°F

Toppings (per pizza)

• Firm tofu, cut into cubes
• Salt and pepper, to taste
• Cornstarch, for breading
• Olive oil
• Pizza/tomato sauce
• 1 roma tomato, sliced
• 1/4 red onion, thinly sliced
• Fresh basil leaves
• Oregano
• Garlic salt

Instructions

1. Put all dry dough ingredients into a stand mixer except yeast.
2. Heat water to between 95 and 100 degrees.
3. Mix yeast into the warm water and let bloom.
4. Add water mixture to dry ingredients while stand mixer is on low.
5. Once combined, mix for 10 minutes or until dough is firm and stretchy.
6. Cover dough with plastic wrap and leave to rise in a warm place for 1 to 2 hours.
7. Once doubled in size, roll dough into a log and cut into 4 equal pieces.
8. Roll each piece into a ball, cover with plastic wrap, and let rise for 20 minutes.
9. Season tofu cubes with salt, pepper, and cornstarch. Pan-fry for 10 minutes, flipping to brown each side.
10. Stretch or roll dough out thin and top with sauce, sliced tomatoes, red onion, and tofu.
11. Drizzle with olive oil and sprinkle with oregano and garlic salt. Add other toppings, except for the basil.
12. Cook in a 750°F oven for 1-2 minutes each side, or until the top is slightly burnt.
13. Top with fresh basil immediately after removing from oven.

To refrigerate dough: At step 8, skip the rise and place each ball in a separate zip-lock bag. Refrigerate up to 3 days or freeze up to 3 months. Bring to room temperature and let rise 20 minutes before proceeding to step 9.