Arrange so there are different colors on each slice.
Slice the olives and sprinkle around. Chiffonade the basil and sprinkle on top.
Return to the oven and bake for ten minutes.
Remove from heat and allow the pizza to cool before slicing.
Notes
Chef Jason recommends serving the pizza directly on a pizza stone or pan (but slicing it on a cutting board before serving to avoid damaging the pan), and accompanying the meal with a smooth red wine and a spicy olive oil to drizzle on at the table.
Nutrition Information
Serving size: 14-inch pizza
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tomato-olive-vegan-pizza-recipe