Stored in the fridge in an sealed container, with a piece of plastic wrap placed right on the surface of the tofu sauce, it will keep for up to 2 days.

Ingredients

· ¾ cup walnuts
· 3 cups coarsely chopped fresh basil leaves
· 9 garlic cloves
· 12 ounces firm tofu, crumbled
· ? cup extra-virgin olive oil
· 1½ tsp kosher salt
· 2 batches pizza dough (recipe below)
· 3 tbsp extra-virgin olive oil
· 1 cup Roasted Tomato Sauce (recipe below)

1. Place walnuts, basil and garlic in a food processor and pulse until finely chopped. Transfer into a small bowl along with tofu, olive oil and salt. Mix well.
2. Preheat oven to 500°F. Working with one pizza batch at a time, cover other batch with plastic wrap. Divide dough into three even balls. Flour a flat surface and using fingers, flatten and stretch the dough onto a three separate 8-inch circles.
3. Flour a 10-inch pizza pan and transfer 8-inch dough circles onto them. Press dough out on the pan until it just fits inside the rim of the pan, the dough should be less than ¼ inch thick. Drizzle olive oil over dough and repeat with remaining dough. Place pizza dough in oven and bake until dough sets, 10 to 12 minutes.
4. While pizza dough is baking, make Roasted Tomato Sauce. Once dough has set, remove pizza pans from oven and spread Roasted Tomato Sauce over dough, leaving room for a border/crust. Place pizzas back into the oven and bake until dough is golden crispy. Cut pizza into slices and serve.

Makes six 8-inch pizzas