• Preheat the oven to 450 degrees.
• In a medium bowl, dissolve yeast and sugar in warm water (105-110°F) and let stand for about 10 minutes. 
• Next, add flour, salt and olive oil.  Beat until smooth and then let the dough rest for 5 minutes.
• Roll out the dough to approximately 1/4-inch thickness and then transfer to a baking sheet or pizza pan covered with parchment paper.
• Spread hummus (see next recipe) onto dough, working from the center outward.  Then, add bell pepper, onion, eggplant, arugula and basil leaves.
• Bake for 15 – 20 minutes or until the crust is stiff and sand/medium-tan color.
• Once cooked, set out pizza to cool for 5 minutes, prior to cutting and serving.

Roasted & Sundried Tomato-Basil Hummus

3 Roma tomatoes, quartered

1 teaspoon olive oil

1/8 teaspoon salt

1/2 cup olive oil

1/4 cup sundried tomatoes, drained

1/2 cup basil leaves, packed

2 cloves garlic, sliced

1 1/2 cups cooked chickpeas or one 15-oz can chickpeas rinsed and drained

2 tablespoons lemon juice

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

• Preheat the oven to 400 degrees. 
• Place Roma tomatoes on a baking sheet covered with parchment paper, brush with olive oil and season with salt.  Roast tomatoes for 25 minutes or until softened with slight browning.
• Puree roasted tomatoes, sundried tomatoes, garlic, and basil in a food processor or a high-powered blender.
• Add chickpeas, olive oil, lemon juice, salt and pepper.  Combine until smooth.
• Serve with vegetables or use as a base for flatbread pizza.