Pizza More-than-Margherita

Serving size:
 4 Servings


    • 3
    • tomatoes (medium, sliced about 1/4-inch thick)
    • 1⁄3 c
    • black olives (chopped, pitted, preferably oil-cured)
    • 3⁄4 c
    • artichoke hearts (chopped, thawed if frozen, not marinated)
    • 1⁄2 c
    • silken tofu (firm or extra-firm, cut into tiny dice)
    • 1⁄4 c
    • basil (fresh, thinly sliced, or more to taste)
    • black pepper (freshly ground to taste)
    • 1
    • pizza crust (12 to 14 inch good quality)
20 minutes
Ready in
20 minutes


A new twist on an old favorite!

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


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.


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


Special Diets: 

Food Allergies: