Piled high with embellishments, this pizza is a good one for hearty appetites.

　　

Ingredients

makes 6 slices

　　1 1/2 tablespoons olive oil, plus more for the pan

　　1 link Tofurky sausage, sliced 1/4 inch thick

　　1 small red bell pepper, cut into narrow strips

　　1 cup small broccoli florets

　　1 small zucchini, sliced (or about 1 cup halved and sliced zucchini)

　　2 tablespoons oil-packed sliced sundried tomatoes, optional

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

　　2/3 cup good-quality pizza or marinara sauce of your choice

　　3/4 cup grated vegan Cheddar cheese, optional

　　Dried basil

　　

Step 1

Preheat the oven to 425°F. Lightly oil a roasting pan.

　　

Step 2

Combine the sausage, bell pepper, broccoli, zucchini, optional sun-dried tomatoes, and oil in a mixing bowl. Stir together and transfer to the prepared pan. Place in the hot oven and set a timer for ten minutes.

　　

Step 3

Meanwhile, place the crust on a pizza stone or baking sheet. Distribute the sauce over the crust. Sprinkle with the cheese, if using. Cut the pizza into 6 slices (use a pizza wheel if on a stone; kitchen shears if on a baking sheet). Place the pizza in the oven about 10 minutes after the vegetables.

　　

Step 4

Give the vegetables a stir when the pizza goes in the oven. Bake for an additional 12 to 15 minutes, until the vegetables are nicely roasted and the pizza crust begins to turn golden.

　　

Step 5

Distribute the vegetable mixture evenly over the surface of the pizza, then serve at once.

　　

Menu Suggestions

Step 6

A simple green salad is all that’s needed to complete this filling pizza meal. For ideas, see the suggestions for mixed greens salads under Recipe Not Required (page 192), or make a green salad just the way you like it.

　　

nutrition information

Step 7

(per slice)

　　

Step 8

Calories: 312

　　

Step 9

Total Fat: 11g

　　

Step 10

Protein: 12g

　　

Step 11

Carbohydrates: 39g

　　

Step 12

Fiber: 3.5g

　　

Step 13

Sodium: 445mg

　　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).