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1
Preheat the oven to 425F.
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2
Trim about an inch from the bottom of the asparagus spears.
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3
Scrape the bottom halves if you like, though if they are very slender, this wont be necessary.
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4
Cut the spears into 1-inch pieces.
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5
Steam the asparagus with a little water in a covered skillet or Dutch oven until bright green and just barely tender-crisp, about 3 minutes.
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6
Add the spinach and cover; steam until just wilted, about a minute.
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7
Drain the asparagus and spinach well.
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8
Puree the tofu with the salt in a food processor or with an immersion blender in its container.
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9
Place the crust on a baking sheet or a pizza stone.
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10
Spread the tofu puree evenly over the crust with a baking spatula.
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11
Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the sun-dried tomatoes.
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12
Bake for 12 to 15 minutes, until the crust is golden.
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13
Cut into 6 slices and serve.
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14
As with many pizzas, a basic bountiful salad of greens, tomatoes, peppers, cucumbers, and carrots goes well with this.
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15
If youd like a heartier salad with this, choose one based on beans.
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16
Here are a few possibilities: Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185), Black Bean, Mango, and Avocado Salad (page 186), or Chickpea and Carrot Salad with Parsley and Olives (page 190).
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17
See the menu with Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
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18
(per slice)
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19
Calories: 262
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20
Total Fat: 5g
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21
Protein: 12.5g
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22
Carbohydrates: 40g
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23
Fiber: 2g
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24
Sodium: 685mg
