Pizza is one of those things that actually requires ideas more than exact recipes. This tasty vegan spinach and olive pizza is a case in point. Just layer good quality sauce, as much or as little vegan cheese as you’d like, and top with veggies. A quick spin in the hot oven and dinner is done — just add salad!
Even though you don’t need to follow this recipe slavishly, I did provide the details, more or less. Give the white pizza variation (pictured above) a try. The mellow silken tofu base contrasts nicely with the briny olives. The red pizza variation (pictured below) is excellent as well.
If you’re feeding a hungry group, I highly recommend doubling this recipe —this pizza goes down very easy, especially if you enjoy thin crusts, as I do.
For this round I used Top This!® pre-grilled crusts; they’re thin and crispy, with grill marks that make pizza look extra-appealing. Feel free use your favorite prepared crust, or for the less lazy, your favorite made-from-scratch crust. Try this site’s Whole Wheat or Spelt Pizza Crust.
- 12- to 14-inch good-quality pizza crust
- 1/2 cup pizza or marinara sauce, or as needed (or see white pizza variation)
- 1 to 1 1/2 cups vegan mozzarella or pepper jack shreds, or a combination
- 2/3 cup sliced black or green brine-cured olives, or a combination
- 2 big handfuls baby spinach
- Sprinkling of dried oregano, Italian seasoning, and/or dried hot red pepper flakes
- Mini hot peppers (from the olive bar)
- Preheat the oven to 425º F (or follow recommendation on the crust's packaging)
- Place the crust on a pan and spread the sauce evenly over the surface, followed by the cheese.
- Bake until the cheese nicely melted and the crust is golden on the bottom, about 8 to 10 minutes, or as recommended on the crust’s package directions.
- Remove from the oven; sprinkle the olives over the surface, followed by the spinach. Return to the oven for no more than another minute, or until the spinach is wilted.
- Sprinkle with any of the optional ingredients, cut into 6 wedges and serve hot.
For white pizza: Puree half of a 12.3-ounce container firm or extra-firm silken tofu and a pinch of salt in a food processor until completely smooth. Spread over the surface of the pizza crust. Don’t overdo it — if there’s too much (depending on the size of your crust), save the remainder of the pureed tofu for another use — it makes a nice base for salad dressing, or can be stirred into most any kind of soup.
Use baby arugula or baby power greens in place of the spinach