White Pizza with Asparagus and Spinach

By DeBruynC1

Ingredients

• 1212 asparagus spears
• 4 to 5ounces4 to 5 ounces fresh baby spinach
• 12.3-ounce package12.3-ounce package firm silken tofu
• 1teaspoon1 teaspoon salt
• OneOne good-quality 12- to 14-ounce pizza crust
• 1/3cup1/3 cup sun-dried tomatoes, cut into strips
• 1cup1 cup mozzarella-style nondairy cheese, optional

Details

Servings 2
Adapted from vegkitchen.com

Preparation

Step 1

1. Preheat the oven to 425 degrees F.
2. Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you’d like, though if they’re very slender, this won’t be necessary. Cut the spears into 1-inch pieces. Steam the asparagus with a little water in a covered skillet until bright green and just barely tender-crisp.
3. Add the spinach and cover; steam until just wilted, about a minute. Drain the asparagus and spinach well.
4. Puree the tofu with the salt in a food processor or with an immersion blender in its container.
5. Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the surface of the crust with a baking spatula.
6. Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the dried tomatoes. Bake for 12 to 15 minutes, or until the crust is golden. Cut into 6 slices or 8 slices and serve.