If you combine the awesomeness of pizza and hummus, what do you get? The answer is: a frigging delicious hummus pizza! Though you could probably argue if you can still call it a pizza if there are no tomatoes on it, but that’s just semantics. Point is, it’s so good, you won’t care what it’s called. To make a perfect fall pizza, I used beet root, pumpkin and onion as topping, and pan-roasted the veggies beforehand to enhance their flavors. I roasted the beets separately from the other veggies to prevent everything from turning pink, but if you don’t mind pink onions and pumpkin cubes, go ahead and roast everything together. Enjoy!
- 200 g bread flour
- 1 teaspoon dry active yeast
- 100 ml lukewarm water
- 2 tablespoons olive oil
- 1/2 – 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup hummus (home made or store bought)
- 1 beet root
- 1/4 small pumpkin (I used red kuri squash)
- 1 medium sized onion
- 1 tablespoon vegetable oil
Mix bread flour, yeast, water, olive oil, sugar and salt and knead into a firm dough. Knead for about 10 minutes or until the dough doesn’t stick to your fingers any more, then place in a small bowl, cover with kitchen foil and leave to rise in a warm place for 30 minutes.
Meanwhile, wash and clean the vegetables, peel beet root, onion and pumpkin (if necessary) and cut the onion into slices and the pumpkin and beet root into cubes. Heat vegetable oil in a medium sized pan and gently roast the pumpkin and onion with a pinch of salt for about five minutes. Remove from the pan, add beet root and roast for about 8 to 10 minutes. Remove from the pan and set aside.
Start preheating the oven to 200° C. Take the dough from the bowl, divide in two parts and roll out into your preferred pizza size. Transfer to a baking tray. Spread the dough with with the hummus and top with the roasted veggies. Place in the oven, reduce the temperature to 180° C and bake for about 12 to 15 minutes or until the dough turns golden brown at the edges. Enjoy!
Note: This makes two pizzas.