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 your embellishments. 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 go-to made-from-scratch 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
Thanks to Top This!® for sending samples to The Vegan Atlas. This is NOT a sponsored post. We love to tell our readers about products that will make their plant-based life easier and more delicious. Check their store locator to see if this product is available near you.