Alisa Fleming ~ Sometimes the best dairy-free chef-created recipes require very few ingredients. This gem is part two of a delicious vegan pizza from Vegan Culinary Experience by Chef Jason Wyrick.
According to Chef Jason, “This is a simple little pizza, but it is amazing. The crust is very light because it functions like thin bread, and the soft bite of the tomato with the tang of the olives is wonderful. I love this vegan pizza.”
You can use a ready-made pizza crust for the recipe, but for the full experience, take a little extra time and prepare Chef Jason’s Roasted Garlic Chile Crust recipe.
Heirloom Tomato Olive Vegan Pizza
Prep time
Cook time
Total time
Recipe and photo from the Vegan Culinary Experience.
Author: Jason Wyrick
Serves: 1
Ingredients
- 3 to 4 heirloom tomatoes, various sizes
- ¼ to ⅓ cup prepared olive tapenade*
- 6 to 8 large fresh basil leaves
- 8 to 10 kalamata olives, pitted
- 8 to 10 garlic-stuffed green olives
- ½ of the Roasted Garlic Chile Crust Recipe (half the recipe will produce one crust)
Instructions
- After prebaking the crust (see Roasted Garlic Chile Crust Recipe) keep the oven on 450ºF.
- Spread with the tapenade.
- Slice the tomatoes about ¼ of an inch thin.
- 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.
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Nut free, Peanut free, and Soy free.
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Nut free, Peanut free, and Soy free.
Nutrition Information
Serving size: 14-inch pizza
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