Mediterranean Pizza

I got this recipe from the Nasoya website.

Here is what I did:
Ingredients:
Whole Wheat Pizza Crust Dough:
**This makes one thick, or two thin crusts. I divide it in half, use one half for a thin crust and save the other half for the next pizza!
1 c warm water
2 T oil
1 T sugar
1 tsp salt
1 c whole wheat flour
1-1/2 c bread flour
1 package yeast

Toppings:
2 tsp EVOO
1/2 small red onion
2 tsp balsamic vinegar
1 12-oz jar marinated artichoke hearts
1/4 cup red wine vinegar
1/2 tsp dried oregano
1/4 tsp salt
3 svgs (237g) Nasoya Extra Firm Tofu, drained and then cubed
3-4 Chipotle peppers in adobo, rinsed

Directions:
Marinate the tofu ahead of time. Drain the artichoke marinade (reserve artichokes) into a resealable container and add the balsamic and red wine vinegars, oregano and salt. Add tofu and shake to cover. Put in refrigerator for at least a couple of hours, but preferably overnight.
I make the pizza dough in my bread machine. When it is done, I pierce it all over with a fork and bake at 400F for 10-12 min. Take it out of the oven and top first with olive oil, then onions, peppers, artichokes, and finally tofu (drained).
Bake at 400F for 15-20 minutes or until the edges are lightly browned.
Makes 6 servings.

Nutritional Information:

Calories: 193
Fat: 7g
Saturated: 0.5g
Mono: 0.5g
Poly: 2g
Carbs: 23g
Fiber: 2g
Sugars: 1.5g
Protein: 8g

Ratings:
Kristen: 4
Dave: 3.5

Notes: I used chipotle peppers because I had some leftover that I needed to use, but if I made it again I'd go with the suggested roasted red peppers instead.