Pizza seems to be a theme at our house. Lately we’ve been getting it every Friday (may have something to do with having a houseful of teenage boys every weekend). On Thursday we made our own, though. Steven loved it, but we have some picky eaters amongst the teen crew…so I don’t know how well it would have gone over.
A Very Veggie (and Hummus) Pizza
- 1 loaf of frozen wheat bread dough, thawed
- 1 (8 oz) container of hummus
- 1/2 large tomato, thinly sliced
- 1 tsp italian seasoning
- thinly sliced red onion
- 3/4 of a 15 oz can of artichoke hearts, drained well
- 1/2 cup sun dried tomatoes packed in oil, drained well
- fresh spinach
- 3/4 cup mozzarella cheese
- Preheat oven to 375°F. Roll out bread dough to desired thickness (ours ended up being about 14″ round).
- Scoop several tbsp of hummus over bread dough and spread into a thin layer (this is a substitute for the pizza sauce). Sprinkle Italian seasoning over hummus.
- Place thinly sliced tomatoes over hummus. Place spinach over tomatoes, and place remaining ingredients over spinach. Top with mozzarella. Bake 18-20 minutes, or until pizza crust is completely cooked.
This was really yummy. I used to work in a bakery and the master baker would make a similar version to this pizza. But instead of any sauce at all, he would use the tomatoes on the bottom. They were so thinly sliced that they would end up making their own sauce. I can never get my crust as crispy as his, but I attribute that to the fact that he always used these awesome french bread pans for his pizza. They have tiny little holes in them that allow the hot convection air to really touch almost every part of the bread dough. The best I can do is my pizza stone, which works, but it still isn’t quite the same…
