It’s no secret that I love hummus. I’ve made quite a few different versions on this blog. So I was really excited when I was given the chance to sample Sabra hummus through the Foodbuzz Tastemakers program. I was allowed to choose any Sabra hummus my little hummus-loving heart desired. But, I’ve actually tried them all before. And I’ve loved them all (some more than others, obviously). I decided instead to incorporate Sabra’s classic hummus into a meal. A coworker gave me an awesome idea: hummus pizza. Brilliant!
- Pizza dough (I used Trader Joes)
- Sabra Classic Hummus
- 1 zucchini
- 1 yellow squash
- 1 package of sliced baby bella mushrooms
- 1 small onion, chopped (I used red because that’s what I had)
- Roasted red peppers, chopped
- Marinated artichoke hearts, chopped
- 1 goat cheese log
- Cherry tomatoes, halved
- Salt and pepper, to taste
- 1 tablespoon olive oil
- cooking spray
Preheat the oven to 425 degrees.
Begin be preparing your dough. I decided to make four individual pizzas, so I quartered the dough and rolled out four small pizzas. Feel free to keep it as one large pie. (I wanted to bring one into work the next day, hence my individual sized pizza). Shape the dough into circles, flattening the dough. Add to a cookie sheet sprayed with cooking spray.
Chop the zucchini, onion and squash. (Note: after cooking this, I ended up chopping all my vegetables smaller, so I’d suggest just doing it now instead).
Add 1 tablespoon olive oil to a saute pan over medium high heat. Add the zucchini, onion, squash and mushrooms. Cook for 2 to 3 minutes, stirring occasionally. Add salt and pepper to taste and cook for another 3 minutes or until the vegetables are softened and are cooked through.
Chop your remaining ingredients.
Add two tablespoons hummus to each individual pizza (or 8 tablespoons to a large pizza).
Top with the vegetables, to taste. Add some crumbled goat cheese. The best part of making pizza is you can customize it. Huge fan of mushrooms? Add more of those. Hate artichokes? Skip them.
Cook for 15-18 minutes or until the edge of the crust begins to crisp (it may take a bit longer for the large pizza).
For a relatively healthy meal, this was fantastic! The hummus was a wonderful base to the vegetables and I loved the crunch of the dough. You could also probably make a quicker version of this on pita bread if you were in a time crunch.
I’m excited to have this for lunch tomorrow, but I think I might try to cold which I think will taste amazing as well!
If you want to make this vegan, just omit the goat cheese.