Moo-Shu Tofu Pizza
This meat-free, cheese-free pizza takes the classic Moo-Shu pancake and turns it into a thin, crisp pizza crust.
Makes two 12-inch pizzas
- 2 tablespoons dark sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 cup fine julienne carrots
- 1 cup fine julienne celery
- 1 cup matchstick-sliced mushrooms
- ½ cup fine julienne bamboo shoots
- 2 green onions, minced
- 1 cup chopped bok choy
- 2 cups crumbled firm tofu
- ½ cup soy sauce
- Red pepper flakes to taste
- ½ recipe California Thin Crust dough
- 2 tablespoons cornmeal or 1 tablespoon oil
In a large, flat-bottomed wok over high heat, combine sesame and vegetable oils, garlic, and ginger. Stir-fry for 10 seconds before adding carrots, celery, mushrooms, bamboo shoots, green onions, and bok choy. Stir-fry until vegetables are crisp-tender, about 5 minutes. Reduce heat and add tofu, soy sauce, and red pepper flakes. Simmer just until tofu is heated through and has absorbed some of the sauce.
Roll or press pizza dough into two very thin 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place rolled dough directly on stone.
Divide tofu mixture evenly over each crust. Place one pizza in the oven at 425°. Bake 10 to 12 minutes or until crust is browned. Repeat with remaining pizza. Let pizzas rest briefly, then slice with a sharp knife or pizza wheel.