PIZZA MORE-THAN-MARGHERITA

Pizza More-than-Margherita image

Yield makes 6 slices

Number Of Ingredients 7

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

Steps:

Preheat the oven to 425°F.
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.
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).
For a festive meal, pair this with Roasted Summer Vegetable Platter (page 162).
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.
(per slice)
Calories: 275
Total Fat: 5g
Protein: 9g
Carbohydrates: 41g
Fiber: 2g
Sodium: 540mg