1 package prepared pizza dough, divided into 4 equal balls
Olive oil
1 block extra firm tofu, broken into bite-size pieces
1 pack plant-based bacon, diced
¼ cup potato starch
Blackstone Chicken Griddle Seasoning, to taste
Mozzarella cheese, shredded
Mixed greens or lettuce of choice
1 tomato, diced
½ purple onion, thinly sliced
1 red bell pepper, thinly sliced
Ranch dressing, to taste
Flour, for dusting
Directions
Preheat the Blackstone griddle to medium-low and the Blackstone Pizza Oven to 500˚F.
In a small bowl, combine tofu pieces with potato starch and Chicken Griddle Seasoning, shaking to coat evenly.
Add 2-3 teaspoons of oil to the griddle. Sauté the tofu until crispy on all sides. Add diced plant-based bacon and cook until crispy. Combine tofu and bacon; set aside.
Flatten each dough ball into 7-9-inch circles. Brush olive oil on one half of each circle, then fold over. Brush the top with more olive oil. Transfer folded dough to the pizza oven and cook for about 2 minutes to par-cook. Remove from oven.
Open the pizza fold and add shredded mozzarella and about ¼ cup of the tofu/bacon mixture. Close the fold and return to the oven. Cook for an additional 2 minutes or until golden and crispy.
In a medium bowl, combine mixed greens, diced tomato, sliced onion, and ranch dressing to make the salad mixture.
Once the pizza fold is cooked, remove from the oven, open it, and stuff with the salad mixture.
