1medium red bell peppercut into short, narrow strips
1cupchopped artichoke heartscanned, frozen, or from the supermarket's olive bar; not marinated
12- to 14-inchgood-quality pizza crustor use Basic Pizza Dough or Gluten-Free Poured Pizza Crust
1cupmarinara or pizza sauce
3 to 4medium tomatoessliced about ¼ inch thick, optional
1 to 1 ½cupsgrated mozzarella-style nondairy cheesethis is great with Daiya
Sliced fresh basil as desired
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.
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