Doesn't this sound good -I've never put hummus on pizza..... yummy
Veggie Pizza with garlic hummus
Take homemade pizza to the next level by passing on the marinara and trying a different sauce for an interesting flavor change.
Makes: 8 slices (one 14-inch pizza or two 8-inch pizzas)
Total time: 2 1/2 hours
1 cup warm water (100-110°)
1 pkg. active dry yeast (2 1/4 tsp.)
2 1/2 cups all-purpose flour
1/2 cup bread flour
1 Tbsp. kosher salt
2 Tbsp. extra-virgin olive oil
Yellow cornmeal
1 cup prepared garlic hummus
1 bag fresh spinach, blanched, chopped, and squeezed dry (9 oz.)
1/2 red bell pepper, thinly sliced
2 Roma tomatoes, thinly sliced
1/2 cups shredded provolone cheese
1/4 cup shredded Parmesan
Red pepper flakes (optional)
Nutrition Information
Per slice from 14-inch pizza: 343 cal; 13g total fat (5g sat); 18mg chol; 1068mg sodium; 44g total carbs; 5g fiber; 14g protein
Combine water and yeast in the bowl of a stand mixer; let stand until bubbly, about 5 minutes.
Whisk together flours and salt in a separate bowl; add with oil to yeast mixture. Using a dough hook, mix dough on low speed until smooth, 7–10 minutes. Transfer dough to an oiled bowl; cover and let rise until doubled, about 11/2 hours.
Preheat oven to 475°, placing a baking stone or an inverted baking sheet on the middle rack.
Generously sprinkle cornmeal on a pizza peel. Press dough into a 14-inch circle on the peel. Spread hummus over dough, leaving a 1/2-inch border; top with remaining ingredients. (For two 8-inch pizzas, divide dough and toppings in half.) Freeze pizza at this point, if desired.
Slide pizza onto baking stone in oven; bake until crust is golden, 12–15 minutes (10–12 minutes for 8-inch pizzas). Remove pizza from oven and cut into slices.
---
and, I have a couple balls of sourdough dough in the freezer!
Veggie Pizza with garlic hummus
Take homemade pizza to the next level by passing on the marinara and trying a different sauce for an interesting flavor change.
Makes: 8 slices (one 14-inch pizza or two 8-inch pizzas)
Total time: 2 1/2 hours
1 cup warm water (100-110°)
1 pkg. active dry yeast (2 1/4 tsp.)
2 1/2 cups all-purpose flour
1/2 cup bread flour
1 Tbsp. kosher salt
2 Tbsp. extra-virgin olive oil
Yellow cornmeal
1 cup prepared garlic hummus
1 bag fresh spinach, blanched, chopped, and squeezed dry (9 oz.)
1/2 red bell pepper, thinly sliced
2 Roma tomatoes, thinly sliced
1/2 cups shredded provolone cheese
1/4 cup shredded Parmesan
Red pepper flakes (optional)
Nutrition Information
Per slice from 14-inch pizza: 343 cal; 13g total fat (5g sat); 18mg chol; 1068mg sodium; 44g total carbs; 5g fiber; 14g protein
Combine water and yeast in the bowl of a stand mixer; let stand until bubbly, about 5 minutes.
Whisk together flours and salt in a separate bowl; add with oil to yeast mixture. Using a dough hook, mix dough on low speed until smooth, 7–10 minutes. Transfer dough to an oiled bowl; cover and let rise until doubled, about 11/2 hours.
Preheat oven to 475°, placing a baking stone or an inverted baking sheet on the middle rack.
Generously sprinkle cornmeal on a pizza peel. Press dough into a 14-inch circle on the peel. Spread hummus over dough, leaving a 1/2-inch border; top with remaining ingredients. (For two 8-inch pizzas, divide dough and toppings in half.) Freeze pizza at this point, if desired.
Slide pizza onto baking stone in oven; bake until crust is golden, 12–15 minutes (10–12 minutes for 8-inch pizzas). Remove pizza from oven and cut into slices.
---
and, I have a couple balls of sourdough dough in the freezer!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com