This classic pizza allows the flavors of Italy—garlic, basil, and tomato—to shine. We love topping our pie with a generous helping of shredded vegan mozzarella, briny olives, and a dash of red chili pepper flakes. You can use a store-bought crust (or dough) or make your own from scratch using the recipe on page 246.
Yield: 1 large pizza or 2 small pizzas (about 4 servings)
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
1 cup pizza sauce
1 prepared pizza dough (store-bought or from the recipe on page 246), rolled to a large crust
1 tomato, very thinly sliced
Whole basil leaves, to taste
6 small cloves garlic, quartered
Vegan mozzarella cheese, sliced or shredded (optional)
¼ cup kalamata olives (optional)
1 tablespoon extra-virgin olive oil
Red chili pepper flakes, to taste
1. Preheat the oven to 375 degrees F.
2. Spread the pizza sauce evenly on the pizza dough or crust, leaving the outer rim exposed.
3. Add the tomato slices, basil leaves, garlic, vegan cheese (if using), and kalamata olives (if using).
4. Using a basting brush, brush the olive oil onto the outer rim of the crust.
5. Bake for 18 to 20 minutes (if you’re using a prebaked store-bought crust, follow the baking directions on the package). If you are using cheese and it hasn’t melted, broil for 1 to 2 minutes.
6. Remove from the oven, sprinkle with red chili pepper flakes, and enjoy immediately.
Friendly Suggestion: If you prefer your basil leaves raw on your pizza, add them after you have removed your pizza from the oven. They make a beautiful bright-green garnish.
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