Vegetable Spring Roll Pizza

Vegetable Spring Roll Pizza combines the crispy goodness of spring rolls with the comforting essence of pizza, offering a delightful twist on two beloved dishes. Packed with protein-rich ingredients and vibrant vegetables, this dish is perfect for a fun, nutritious meal.

Ingredients

• Whole wheat pizza dough - 200 grams
• Firm tofu, crumbled - 100 grams
• Carrot, julienned - 50 grams
• Bell pepper, thinly sliced - 50 grams
• Green onions, chopped - 30 grams
• Cabbage, shredded - 50 grams
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Mozzarella cheese, shredded - 100 grams
• Chili flakes - 1 teaspoon
• Fresh cilantro, chopped (for garnish) - 2 tablespoons

Steps

1. Preheat the oven to 220°C (428°F).
2. In a skillet over medium heat, add sesame oil and sauté minced garlic and grated ginger until fragrant, about 1 minute.
3. Add crumbled tofu, soy sauce, carrot, bell pepper, green onions, and cabbage to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Roll out the whole wheat pizza dough on a floured surface into a 12-inch circle and place it on a baking sheet.
5. Spread the tofu and vegetable mixture evenly over the pizza dough.
6. Sprinkle shredded mozzarella cheese over the top of the vegetable mixture.
7. Sprinkle chili flakes evenly across the pizza for a spicy kick.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
9. Remove from the oven and let it cool slightly before slicing. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from tofu, providing muscle support and repair.
• Rich in vitamins and minerals from a variety of vegetables, promoting overall health.

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