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Sun-Dried Tomato Tofu Ricotta Pesto Pizza
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4.84 from 6 votes

Sun-Dried Tomato Tofu Ricotta Pesto Pizza

This Sun-Dried Tomato Tofu Ricotta Pesto Pizza is bursting with flavor and is bound to become a house favorite. It has creamy vegan ricotta made from tofu, making it super satisfying. And the basil-dill pistachio pesto is a savory pesto dream!
The tofu ricotta and pesto makes a bit more than you'll need for this recipe. Feel free to use them in pasta, or as a spread for crackers or toast.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Keyword: comfort food, flatbread, naan, pesto, pizza, tofu ricotta
Servings: 2 people

Ingredients

  • 2 naan or flatbreads
  • 1 large tomato
  • 1/8 of a red onion thinly sliced
  • Fresh basil leaves for serving
  • Drizzle olive oil for serving optional

Sun-dried Tomato Tofu Ricotta

  • 14 oz. extra firm tofu
  • 1/2 cup packed sun-dried tomatoes in oil (drained but fine to include some oil)
  • 1 tsp each kosher salt and pepper
  • 1/2 tsp each dried basil and oregano
  • Juice of 1/ lemon

Basil-Dill Pistachio Pesto

  • 1/2 tsp each kosher salt and pepper
  • 1 garlic clove minced
  • 1/4 cup firmly packed fresh dill
  • 1/3 cup firmly packed fresh basil
  • 2 tbsp + 1 tsp packed shredded parmesan
  • 1/4 cup roasted salted pistachios
  • Juice of 1/2 lemon
  • 1/4 cup olive oil

Instructions

  • Set the oven to 450 degrees F (convect/fan). Without waiting for preheating, place the breads on a baking tray and place into the oven for 6 to 8 min until the bottom of the breads are starting to crisp. The tops will still likely be quite soft. Then remove tray from oven.
  • Meanwhile, blend ricotta in food processor. Transfer ricotta to bowl, give the food processor a rinse, and blend pesto.
  • Spread approx 3/4 cup ricotta across each bread, leaving room for crust. Slice the tomato and arrange slices over the breads, and as much sliced onion as you prefer. Set broiler to High and place the tray back in. Broil for 1 to 2 min until crust is starting to get golden brown in spots, remove tray, then rotate breads on the tray. Broil again for another 1 to 2 min to get even browning.
  • Remove tray from oven and dollop each naan with approx. 1/3 cup pesto, or to taste. Top with more fresh basil and optional olive oil.