The added toppings on this vegan artichoke pizza —caramelized onions, red bell peppers, and basil — make it extra tasty. Serve with a big salad (add chickpeas or other beans for extra protein). Though it's filling, this pizza goes down easy, so double the recipe if you're feeding a hungry group. Though completely optional, tucking thin slices of fresh tomato between the pizza sauce and the cheese gives it a delicious summery flavor. Photos by Evan Atlas.

Recipe

Pizza with Onions, Peppers, and Artichokes

The combination of toppings on this vegan pizza —caramelized onions, plus red bell peppers, artichokes, and basil — is nothing short of spectacular.

5 from 1 vote

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Course: Pizza

Cuisine: Vegan

Diet: Vegan, Vegetarian

Keyword: vegan pizza

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings:

Calories: 1398kcal

Author: Veg Kitchen

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion quartered and thinly sliced
1 medium red bell pepper cut into short, narrow strips
1 cup chopped artichoke hearts canned, frozen, or from the supermarket's olive bar; not marinated
12- to 14- inch good-quality pizza crust or use Basic Pizza Dough or Gluten-Free Poured Pizza Crust
1 cup marinara or pizza sauce
3 to 4 medium tomatoes sliced about ¼ inch thick, optional
1 to 1 ½ cups grated mozzarella-style nondairy cheese this is great with Daiya
Sliced fresh basil as desired

US Customary - Metric

Instructions

Preheat the oven to 425º F.
Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until just turning golden.
Add the bell pepper and continue to sauté until the onion is soft and lightly browned. Stir in the artichoke hearts and basil. Remove from heat and cover.
Place the crust on a pan. Spread the marinara sauce on the crust, then arrange the optional tomatoes over it (this is a great thing to do when late summer tomatoes are abundant).
Top with the cheese. Bake for 8 minutes, or until the cheese is well melted. Remove from the oven and spread the mixture from the skillet over the surface. Return to the oven for 3 to 4 minutes longer.
Remove from the oven, and sprinkle on as much basil as you’d like. Let the pizza stand for a couple of minutes, then cut into 6 wedges to serve.