1 lb. whole wheat pizza crust
1/3 cup pine nuts
1/2 cup chopped fresh basil
2 cloves garlic, minced (about 1 Tbsp.)
1/4 tsp. red pepper flakes
1/4 cup firm tofu
1 Tbs. plus 5 tsp. olive oil
1 eggplants, stemmed and diced
2 medium-size tomato, seeded and diced
1/2-3/4 cup part-skim mozzarella cheese
Preheat oven to 400F. Coat 12-inch pizza pan or baking sheet with cooking spray, and set crust in pan.
Toast pine nuts in dry skillet over medium-low heat 3 minutes, or until brown, stirring constantly.
Blend 1/4 cup basil, garlic, red pepper flakes and 2 1/2 Tbs. pine nuts in food processor until finely chopped. Add tofu and 1 Tbs. oil, and process until smooth. Season with salt and pepper.
Heat 1 tsp. oil in skillet over medium-high heat. Add half of eggplant and cook 5 to 6 minutes, or until browned and tender, turning occasionally. Transfer to plate. Repeat with 1 tsp. oil and remaining eggplant slices.
Toss tomatoes with 1-2 tsp. oil in bowl. Brush crust with 2 tsp. oil. Spread pesto over crust. Scatter eggplant and tomatoes over pesto. Sprinkle with remaining pine nuts.
Bake 10 minutes. Sprinkle pizza with remaining basil and mozzarella. Bake for an additional 5-10 minutes.
Adapted from vegetariantimes.com