Friday, July 22, 2011


Another brilliant “Why didn’t I think of this?” recipe. Pizza crust slathered in hummus and topped with fresh vegetables and feta cheese is pretty much just my go-to meal of hummus and pita crisps plus a nice side salad, but in a handy streamlined form, with all of pizza’s warm, crunchy, melty deliciousness as a bonus. I’ve made this twice already and I’m hooked; its lightness makes it particularly nice in the summer (I could totally envision it as a party appetizer).

The recipe is from Everybody Likes Sandwiches’ column at Poppytalk, but I made a few changes. I used my homemade hummus recipe, which I highly recommend; it’s simple and bright with lemon. Instead of using ricotta, half blended into the hummus and half dolloped on top, I went with feta, which seemed more flavorful and better suited for the Mediterranean theme (also, I am obsessed with it lately), just sprinkled on top—hummus seems plenty creamy on its own without any additions. I was accidentally forced to use Trader Joe’s garlic-and-herb flavored pizza dough because they were out of normal dough, but I actually ended up really liking the zippier flavor it added—it reminded me of the dried oregano I sprinkle atop my pita chips, and so I used it again the second time. If you’re using plain dough, I’d suggest perhaps sprinkling a little dried oregano on the pizza when you add the salt and pepper. Further inspired by my pita crisps recipe, I added a little finely grated Parmesan the second time as well, again for added flavor as well as more thorough cheese coverage, and was very pleased with the results. One less successful modification was using a yellow pepper the first time around, on the theory that I usually prefer their sweeter flavor—it was fine, but on my second try I found that I preferred the red pepper the original recipe called for. Of course, you could add any vegetables you like to this pizza—I could see kalamata olives being nice, if I didn’t hate olives with a violent passion—but the pepper and broccoli work very well, being exactly the sort of crudite veggies you might dip into hummus on an appetizer tray.

1½ cups hummus (conveniently, my homemade hummus recipe makes exactly this amount)
1 small head broccoli, broken into small florets and lightly steamed
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
Salt and freshly ground pepper to taste
4 ounces crumbled feta cheese
¼ cup shredded Parmesan cheese
1 pound pizza dough

1. Preheat oven to 450 degrees.

2. Roll out your pizza dough on an oiled or cornmeal-sprinkled baking sheet.

3. Spread hummus evenly over pizza dough and scatter the steamed broccoli florets, red pepper slices, and onion over the top. Sprinkle with salt and black pepper, then feta and Parmesan. Place in oven and bake for about 15 minutes or until crust is golden.

Serves: 4
Time: 30 minutes
Leftover potential: Good; heat up in the oven or in a skillet on the stovetop to restore crispiness.

No comments: