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Recipe Name

Hummus Flatbread Pizza

Description

This vegetarian version of pizza is a great way to fill up on heart friendly fiber from legumes and whole wheat flour.  The love is further enhanced by colorful vegetables which provide a variety of vitamins, minerals and antioxidants.  Nurture affection during the cooking process of this recipe and share it with your loved ones as an entrée or snack.This vegetarian version of pizza is a great way to fill up on heart friendly fiber from legumes and whole wheat flour.  The love is further enhanced by colorful vegetables which provide a variety of vitamins, minerals and antioxidants.  Nurture affection during the cooking process of this recipe and share it with your loved ones as an entrée or snack.

Ingredients

1  
Packet of Active Dry Yeast
1 tsp
cane sugar
1 cup
warm water
2 1⁄2 cup
whole wheat flour
2 tbsp
olive oil
1 tsp
salt
1⁄3 cup
roasted and sun dried tomato-basil hummus
1⁄4  
medium red bell pepper, sliced
1⁄4 cup
red onion, sliced
1⁄4 cup
eggplant, sliced
1⁄2 cup
arugula
1⁄4 cup
basil leaves

Instructions

  • 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.