Pizza Margherita is a simple classic, emphasizing fresh tomatoes and basil. This version takes the concept a bit further with a few extra embellishments. It’s a wonderful pizza for late summer or for cool summer evenings when you don’t mind turning on the oven.

　　

Ingredients

makes 6 slices

　　One 12-to 14-inch good-quality pizza crust

　　3 to 4 medium tomatoes, sliced about 1/4 inch thick

　　1/3 cup chopped pitted black olives, preferably oil-cured

　　3/4 cup chopped artichoke hearts (thawed frozen or canned, not marinated)

　　1/2 cup firm or extra-firm silken tofu, cut into tiny dice

　　1/4 cup thinly sliced basil leaves, or more to taste

　　Freshly ground pepper

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Menu Suggestions

Step 4

This is a lighter pizza, so a more substantial salad can be a good choice if you want a heartier meal. Two grain and bean combinations you can choose from are Herb Garden Couscous and Black Bean Salad (page 164) and Quinoa and Red Bean Salad with Crisp Veggies (page 165).

　　

Step 5

For a festive meal, pair this with Roasted Summer Vegetable Platter (page 162).

　　

Step 6

Since this is a good summer pizza, it’s nice served with a cold soup. Cool White Bean and Cucumber Soup (page 38) couldn’t be a more perfect choice.

　　

nutrition information

Step 7

(per slice)

　　

Step 8

Calories: 275

　　

Step 9

Total Fat: 5g

　　

Step 10

Protein: 9g

　　

Step 11

Carbohydrates: 41g

　　

Step 12

Fiber: 2g

　　

Step 13

Sodium: 540mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).