Whole wheat dough. Fresh vibrant summer squash. Herbed tofu ricotta.
That is, the new Tofutti Ricotta Cheese! I am in love with Tofutti’s cream cheese, so I was extra excited to give the ricotta a try. Tofu ricotta is plenty easy to make, I know, but I just had to try the ease of pre-made (and see how it compares to homemade).
I really loved the ricotta. At first I was pretty skeptical because it came out way drier than you want a ricotta. But I mixed in a tiny splash of soy milk, and it was the absolute perfect consistency.
So here’s a delicious late summer pizza. Two kinds of squash, caramelized onions, loads of herbs. Heavenly.
yields 6 slices
2 t Earth Balance
1/4 red onion, chopped
1 acorn squash
1 whole wheat pizza dough
1/2 small zucchini, thinly sliced
1 C tofu ricotta
3 T mixed herbs (I used thyme, oregano, basil, and rosemary – heavy on the thyme)
Preheat oven to 375 degrees.
In a large skillet over low heat, melt the Earth Balance, add the onions, and stir them occasionally until they caramelize.
Meanwhile, halve the acorn squash, scoop out the seeds, and place cut-side down in a baking dish with about an inch of water in the bottom. Bake for about 35 minutes until fork tender.
Roll out the pizza dough on a lightly greased baking sheet.
Combine ricotta and 2 T of the herbs (plus a pinch of salt and pepper if you like), then spread on the pizza dough leaving the edges free.
Once the acorn squash is cool enough to handle, slice into pieces and layer on the pizza. You can leave the outer peel on or not. They are edible, but a lot of people don’t like them. I don’t eat them, but left them on just for show. See how pretty?!
Top the rest of the pizza with the thinly sliced zucchini and the caramelized onions.
Bake for about 25 minutes until the zucchini have withered and browned a bit and the dough is cooked through. Top with the last tablespoon of herbs just before serving.
I absolutely love this pizza! It’s a great combination between fresh bright summery flavors from the herbs and zucchini and delicious fall comfort from a creamy sauce and acorn squash. So good.
Nutrition facts per slice: Calories: 271; Calories from Fat: 78; Total Fat: 8.7g; Saturated Fat: 2.7g; Sodium: 435mg; Total Carbohydrates: 45.9g; Dietary Fiber: 4.9g;Protein: 7.5g
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