One recipe Tofu “Ricotta” (adapted from Vegan Vittles, whole lot of adapting going on here!) – this will be enough for two flatbreads:

One box Mori-Nu tofu, mashed to a texture resembling ricotta

Juice of one half lemon

1 tsp agave syrup or similar liquid sweetener

Mix together and let stand while preparing the toppings

Toppings:

Potatoes

Portobello Mushrooms

Garlic

Olive Oil

Salt

Sautee thinly sliced potatoes, Portobello mushrooms, and garlic in olive oil.  Season to taste.  Some spinach would probably be good in this as well.  You might get lucky and get early season potatoes and late season spinach together – or you might have had the foresight to buy extra spinach to freeze when it was in peak season – whichever…

Flatbread or Pizza Shell:

Use any of the flatbread recipes from Artisan Bread in Five Minutes a Day or your favorite pizza or flatbread recipe

Put a baking stone into your oven and preheat to 500

In the meantime, prepare the topping and roll out the flatbread dough – I am a fan of thin crust but you can try thick if you like

Carefully take the hot baking stone out of the oven and lay the rolled out dough on top.  Sparingly spread the Tofu Ricotta on the dough and then sprinkle on the topping mixture.  Slide back into the oven – bake 10-12 minutes or until the crust is golden.