Genovese Pesto Tofu & Baked Egg Pan Pizza

Genovese Pesto Tofu & Baked Egg Pan Pizza ingredients

• 8 oz Pan pizza dough
• 7 oz Firm tofu, pressed and cubed
• 1 tbsp Olive oil
• 0.5 tsp Garlic powder
• 0.25 tsp Salt
• 0.13 tsp Black pepper
• 0.5 medium Bell pepper (any color), thinly sliced
• 0.5 cup Cherry tomatoes, halved
• 0.25 cup Basil pesto
• 2 Large eggs
• 0.5 cup Part-skim mozzarella cheese, shredded
• 0.25 cup Green olives, pitted and sliced

How to make Genovese Pesto Tofu & Baked Egg Pan Pizza

1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch cast-iron skillet or round baking pan with a teaspoon of olive oil.
2. Press the 7 oz firm tofu for at least 15 minutes to remove excess water. Cut the pressed tofu into 0.5-inch cubes.
3. In a medium bowl, toss the tofu cubes with 1 tablespoon olive oil, 0.5 tsp garlic powder, 0.25 tsp salt, and 0.13 tsp black pepper until evenly coated.
4. Heat a separate skillet over medium-high heat. Add the seasoned tofu cubes and pan-sear for 5-7 minutes, turning occasionally, until golden brown on several sides. Remove from heat and set aside.
5. Stretch or roll the 8 oz pan pizza dough into a 9-inch circle. Carefully transfer the dough to the prepared cast-iron skillet, pressing it gently to fit the bottom and slightly up the sides.
6. Evenly spread the 0.25 cup basil pesto over the dough, leaving a small border for the crust. Distribute the pan-seared tofu cubes over the pesto base.
7. Arrange the 0.5 medium thinly sliced bell pepper and 0.5 cup halved cherry tomatoes over the tofu. Sprinkle half of the 0.5 cup shredded mozzarella cheese over the toppings. Evenly scatter the 0.25 cup sliced green olives, then top with the remaining mozzarella.
8. Carefully crack the 2 large eggs directly onto the pizza, spacing them apart. Place the skillet in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the egg whites are set but the yolks are still slightly runny.
9. Carefully remove the skillet from the oven. Let the pizza rest for 2-3 minutes before slicing into wedges and serving warm.

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