Skip to main content
Skip to store items
Skip to main navigation

Recipe Search

Pizza More-than-Margherita

Yield
Servings
Prep time
20 mins
Courses
Entrée | Vegetables
Special Diets
Vegan
Food Allergies
Dairy-free
Source

Recipe reprinted with permission from Vegan Express © 2008 by Nava Atlas.

Description

A new twist on an old favorite!

Ingredients

3 tomatoes (medium, sliced about 1/4-inch thick)
1⁄3 cblack olives (chopped, pitted, preferably oil-cured)
3⁄4 cartichoke hearts (chopped, thawed if frozen, not marinated)
1⁄2 csilken tofu (firm or extra-firm, cut into tiny dice)
  black pepper (freshly ground to taste)
1 pizza crust (12 to 14 inch good quality)
1⁄4 cbasil (fresh, thinly sliced, or more to taste)

Instructions

Preheat the oven to 425º. Place the crust on a pizza stone or pan. Arrange the tomatoes on the crust in concentric circles, followed by the olives, artichoke hearts and tofu. Bake for 12 to 15 minutes, until the crust is golden. Scatter the basil over the surface and season with pepper to taste. Cut into 6 wedges to serve.

Notes

Note: Use four tomatoes if desired. Substitute fresh mozzarella if desired for a non-vegan pizza.