I know it sounds weird, hummus on a pizza? Well, back in the day when I was slingin’ pizzas at Whole Foods, we made a special vegan pizza using hummus as a replacement for the sauce and cheese. We didn’t really ever get any requests for this pizza but we made it a few times just for fun. So, what was it like? GOOOOOOOOOOD!
The hummus just kind of works because it’s thick and rich like cheese and it’s almost as moist as sauce. Not to mention, hummus has LOADS of flavor. I guess you can just think about it like dipping some pita into hummus and then eating some roasted vegetables in the same bite. See? It does make sense.
Anyway, I made this pizza from scratch using this dough recipe and this hummus recipe. So, it did take a while to make but I was able to make both the hummus and the roasted vegetables during the rise time for the dough. This is a great rainy summer day project.
If you don’t want to go through the trouble of making the dough, check with your local pizzeria to see if they sell raw dough balls. Also, check the frozen section of the grocery store. Sometimes pizza dough balls are sold frozen. They just need to be thawed and stretched then they’re ready to go!
Hummus & Grilled Vegetable Pizza
Hummus & Grilled Vegetable Pizza
Servings 4Ingredients
- 1 large pizza dough ($0.37)
- 1/2 recipe hummus, any flavor ($0.99)
- 1 small zucchini ($0.47)
- 1 small summer squash ($0.48)
- 1 medium portabello mushroom cap ($0.84)
- 1/2 small red onion ($0.24)
- 1/3 of 12 oz. jar roasted red peppers ($0.67)
- 2 Tbsp olive oil ($0.24)
- to taste salt and pepper ($0.05)
- 1/2 tsp crushed red pepper, optional ($0.03)
- 1 Tbsp cornmeal ($0.02)
Instructions
- Prepare and knead the pizza dough. Place the ball of dough in a bowl, loosely covered, in a warm place to rise for one hour.
- While the pizza dough is rising, make the hummus. Add enough liquid to the hummus so that it is easily spreadable with a spoon. Keep the hummus refrigerated until ready to use.
- Wash the vegetables to remove debris. Slice the squash and onion into half inch thick pieces. Place the squash in a bowl and drizzle with 2 Tbsp of olive oil. Season with salt and pepper and toss to coat. Preheat a counter top grill and then grill the squash for about 5 minutes. Wipe excess oil out of the bowl the portabello cap and onion pieces. Grill them in the same manner as the squash. After the vegetables are grilled, cut into bite sized pieces. Also, cut one of the roasted red peppers from the jar into strips.
- Once the dough has risen to about double its original size (about one hour), begin to preheat the oven to 450 degrees. Prepare a pizza pan with non-stick spray and a generous sprinkle of cornmeal.
- Punch the dough down and, using floured hands, stretch it into a 16 inch circle. Using the back of a spoon, spread about half of the batch of hummus over top of the dough. Top with the grilled vegetables.
- Bake the pizza for 20-25 minutes or until the outside edges of the crust are golden brown. Cut into 8 pieces and enjoy!
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Nutrition
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Step By Step Photos
I started by making the pizza dough. It only takes a few minutes to combine the ingredients and then 5 minutes to knead. Once you have the kneaded ball, place it in a bowl, loosely cover, and allow to rise.
Next I made the hummus. Hummus only takes a few minutes to make but you will need either a food processor or blender. Food processors are a lot easier to make hummus with than blenders. I have this food processor. It’s not very expensive but it’s completely awesome.
Next, I started working on the vegetables. I used a small zucchini, summer squash, red onion (half), portabello cap, and 1/3 of a jar of roasted red bell peppers. The jar of peppers was actually the same price as one fresh pepper but I got 3 times as much. Plus I can keep the extra in my fridge to use later.
As the George Foreman Grill heats up, wash and slice the squash. Place them in a bowl and drizzle with a little olive oil, salt, and pepper. Toss everything to coat. The portabello is pretty delicate so instead of tossing it with the rest, I just wiped the excess oil out of the bowl with each side of the mushroom.
Grill all of the vegetables (about 5 minutes per batch) on a countertop grill. After grilling, cut into bite sized pieces.
I like to prepare my pizza pan with a little non-stick spray and cornmeal. I like the crunchiness of the cornmeal on the bottom of a baked crust.
Once the dough has doubled in size, punch it down and then stretch out to a 16 inch circle (flour your hands well). Spread half of the batch of hummus over the top of the dough using the back of a spoon.
Top it with the prepared vegetables and a little crushed red pepper if desired. Isn’t it pretty? I feel sorry for people who don’t like vegetables.
Bake in a fully preheated 450 degree oven for 20-25 minutes or until the crust turns golden brown.
And then EAT IT!
Totally delish and totally healthy. Bam and BAM!
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I made this with the sriracha humus on my whole wheat pizza dough with mushrooms, summer squash and zuccini and it was DELICIOUS. Thanks for another killer recipe.
I would probably try this with pita bread as the pizza crust… we make pita pizza using, tomatoes pesto (kind in the store) spinach, feta cheese, Parmesan and a little mozzarella if we have it. pineapple and whatever else you want to through on. Bake for like 8 to 12 mins at 400 degrees. Whats great is they make the perfect personal size and everyone can put the toppings they like on it.
These kind of post are always inspiring and I prefer to read quality content so I happy to find many good point here in the post, writing is simply great, thank you for the post.
what are the nutritional facts for this ??
It is very interesting for me to read that article. Thank author for it. I like such topics and everything connected to this matter. I definitely want to read more soon.
Thanks for providing this type of very helpful information. I enjoyed reading it,it is excellent! Thanks a lot!
Ocassionally I will make a wrap with hummus and sliced peppers. It’s a lite and healthy snack that I love! So, I can’t wait to try this recipe. What a great idea! Thanks!
Indeed a nice post to have come across, I must admit that you have done a great work.
I can’t wait to make this. Love all the veggies and agree it would be great with feta.
Oh dear You are taking about pizza!I love it.Hummus and grilled vegetables pizza sound delicious.
I’ve made this recipe twice now and am totally in love with it! Instead of chickpea hummus I used edamame hummus. My husband loved the grilled veggie idea that we are going to try other grilled veggie pizzas…pesto and red sauce possibly? But probably still no cheese or only a little.
This was the first recipe I tried from your blog and I loved it!
I made my own dough in my bread maker and used store bought hummus. I also added some fried chorizo because I needed to use it up and I thought my husband would freak if I served up a vegetarian meal. I also topped it with grated mozzarella. It was delicious. Even my husband enjoyed it and he can be hard to please. I ate the left overs for lunch today and it was even tastier. THANK YOU!
Natalie
Just wanted to say thank you for this idea. Tried it on a personal pizza and it was delicious! It didn’t crisp up but I probably didn’t bake it long enough. Freaking genius idea for leftover hummus.
This recipe was incredible! I didn’t roast the veg separately; just scattered some roasted red pepper, sweet onion, artichokes and Greek olives over the top before popping the whole thing in the oven. The result was astonishingly good.
Such a great information and I’ve been looking for this..