White Bean Hummus Pizza
If you know me, you know that I’m not the hugest fan of traditional pizza. I can’t tell you why, it just is what it is. In my constant struggle to be part of normal society, I am on a quest for pizza flavor combinations that get me excited. This white bean hummus pizza is one of those. Fresh crispy vegetables on top of rich hummus is something that I can really get behind.
If you don’t want to make your own pizza dough, you can always buy dough or crust that’s ready to go at your local grocery store or go with and already made flatbread.
Give this flavor combination a try and then mix it up with your favorite toppings and cheeses!
- 3 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 pinch sugar
- 3 Tbsp olive oil
- 1 cup lukewarm water
- 1 cup Lantana® White Bean Hummus
- 1 yellow bell pepper
- 1 tomato
- 1 handfull sliced fresh basil
- 1 handfull sliced red cabage
- 1 handfull shredded mozzarella (or your favorite vegan cheese shreds)
- 1 green or red bell pepper (optional)
- Combine all of the dry ingredients for the dough in a mixing bowl. Then add the olive oil and lukewarm water. Knead the mixture with your hands into a smooth dough and form a ball. Cover the bowl with plastic wrap and leave the dough to rise for an hour.
- While the dough is rising, slice the bell pepper into thin rings. Chop the tomato into ½- inch slices. Rough chop the red cabbage and the fresh basil. Set aside.
- After the dough has risen, preheat your oven to 350 °F. On a flour-dusted surface, divide into two dough balls and form two 8” flat pizzas with your hands or rolling pin.
- Spread the Lantana® White Bean Hummus evenly across the dough. Add your peppers and tomatoes. Then sprinkle the cheese on top.
- Bake for 15-20 minutes. Halfway through baking, sprinkle on your red cabbage.
- Once your pizza is fully cooked, remove from the oven and then top with fresh basil.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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