Artichoke and Tomato Pizza

Serves: 5
Total Calories: 1,031
Yield: 10x15 inch pizza


6 cloves garlic
1/2 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
1 (16-ounce) can artichoke hearts drained and finely chopped
3 to 4 medium large ripe tomatoes
2 to 3 tablespoons cornmeal
Whole Wheat Pizza Crust
1/2 cup grated nondairy mozzarella cheese


1. Press the garlic cloves into a medium bowl. Add the salt, oregano, basil, and oil, and mix well. Add the artichoke hearts.
2. Cut the tomatoes into 1/2-inch-thick slices. Select 12 center slices and set aside. (Reserve the smaller end slices to use in a salad, sandwich, soup, sauce, or stew.)
3. Oil a 10-x-15-inch baking sheet and sprinkle with cornmeal. Place the dough on the sheet, and press it over the surface with your hands. Flatten it further with a rolling pin.
4. Spread the artichoke mixture over the dough, then arrange the tomato slices in a single layer on top. Top with mozzarella.
5. Bake on the bottom rack of a 400°F oven for 15 minutes, or until the bottom of the crust is golden brown.
6. Cut the hot pizza into squares (one tomato slice per square) and serve.

Nutritional Facts:

Serves: 5
Total Calories: 1,031
Calories from Fat: 335

This Artichoke and Tomato Pizza recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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