Mile High Pesto Veggie/Tofu Sandwich on Pizza Bread

A sandwich that fills the average bear!
 

Ingredients
The Hungry Vegan Bear's Pesto
Trader Joe's basil and herb pizza dough
3 slices of Trader Joe's baked tofu
olive oil
2 cloves of fresh garlic
2 slices of tomato
3 Crimean mushrooms
3 slices of red pepper
1 slice of yellow squash
handful of fresh spinach
sea salt
pepper

This recipe makes a half a sandwich, but after a very long day at work I found that this sandwich more than filled me up during dinner time.  And the best part is that it is quick, very quick, to make.

First make the pesto in a blender or food processor.

Pesto Ingredients 9 Trader Joe's basil stems (pluck off leaves)
1/2 c ground raw almonds
1 c olive oil
3 garlic cloves
1/2 c vegan Parmesan cheese

Next, take some of the dough, about a size of a racquetball, and flatten it a little bit.  Make sure your fry pan is heating for a bit at a higher temperature, but don't put it on high unless you want to burn the pizza dough on the outside and have it raw on the inside.  Place the dough in the heated pan and then flip when it becomes golden brown.  I cut the bread once it was out of the pan, but be very careful if you do this as the oil could burn you.  Then spread about a tablespoon of the pesto on each side of the bread. 

Cut and slice all of the veggies.  I heated all of the veggies in the fry pan with a bit of salt, pepper, and the two cloves of garlic.   The veggies cook very fast, so be on your feet!  The three slices of tofu I did not heat on the stove, but since everything else was hot it really didn't matter all that much. 

Serving size: 1 hungry vegan bear