The base is a store-bought round flatbread, thin, crusty, and pre-baked, which means the oven time is really just about heating the toppings through and letting the ricotta set slightly. The white spread is ricotta loosened with a little milk and seasoned with salt and pepper, spread to the edges with a half-inch border left around the outside. Asparagus, blanched briefly to keep them green and slightly tender, go on first; cucumber sliced paper thin on a mandoline, spring onions, and tofu cubes follow.
Tofu on a pizza is not a common move, but it is a good one. The small cubes add protein and a mild, creamy texture that holds its own against the vegetables without competing with the ricotta beneath them. Fresh parsley goes on just before the flatbread goes into the oven. Seven to eight minutes later, a genuinely light, crunchy, and colorful pizza for two comes out.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Flatbread
- Ricotta
- Milk
- Green asparagus
- Spring onion
- Cucumber
- Tofu
- Parsley
How to Make Green Garden Pizza with Ricotta & Tofu
Step 1 – Place the flatbread on a baking sheet.
Step 2 – Mix ricotta and milk and season with salt and pepper.
Step 3 – Clean and cut the asparagus and use the top parts. Use the rest for another recipe. Clean and cut the spring onions in small pieces and wash them. Slice the cucumber paper since; use a mandoline. Chop the parsley and cut the tofu in small dice.
Step 4 – Build the pizza. Spread the ricotta over the bottom, leaving approx. 1/2-inch border.
Step 5 – Divide each vegetable over the ricotta, and do the same with the tofu.
Step 6 – Sprinkle with salt and pepper and top with parsley.
Step 7 – Slide baking sheet in the oven (425°F) and bake for 7-8 minutes.
Other Pizzas to Try
Green Garden Pizza with Ricotta & Tofu
Pin Recipe FacebookIngredients
- 1 round flatbread, approx. 10 inches
- 2/3 cup ricotta
- 2 tablespoons milk
- 1 cup green asparagus
- 3 spring onion
- 1/4 cucumber
- salt and pepper
- 4 ounces tofu
- parsley
Instructions
- Heat the oven to 425°F. Place the flatbread on a baking sheet.
- Mix ricotta and milk and season with salt and pepper.
- Clean and cut the asparagus and fill 1 cup; give preference to the top parts. Use the rest for another recipe.
- Clean and cut the spring onions in small pieces and wash them.
- Slice the cucumber paper since; use a mandoline.
- Chop the parsley and cut the tofu in small dice.
- Build the pizza. Spread the ricotta over the bottom, leaving approx. 1/2-inch border.
- Divide each vegetable over the ricotta, and do the same with the tofu.
- Sprinkle with salt and pepper and top with parsley.
- Slide baking sheet in the oven and bake for 7-8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.