We let me say right off the bat that I didn’t attempt the warm pizza crust. I just didn’t have time. But, I did make the hummus, and it was really good! It had a good flavor and the tomatoes and oil on top added a little something something, but I am on the fence about the drizzle of balsamic at the end. We ate this with some garlic crostini I got at the grocery store.
Hummus Pomodoro with Warm Pizza Crust
(Chloe’s Vegan Italian Kitchen, Chloe Coscarelli)
1 can white beans, rinsed and drained
¼ cup olive oil, plus extra for drizzling
1 tablespoon lemon juice
1 garlic clove
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 medium tomato, chopped
¼ cup fresh chopped basil
Balsamic vinegar for drizzling
1 pound pizza dough
All-purpose flour for rolling
Olive oil for brushing
For the hummus: Combine beans, oil, lemon juice, garlic, salt, and pepper in a food processor and process until smooth, stopping to scrape down the sides with a spatula. Adjust seasoning to taste and transfer to a bowl. Top with chopped tomato and basil, and drizzle with oil and vinegar. Season with salt and pepper and serve with warm pizza crust.
For the pizza crust: Preheat the oven to broil. Divide dough into four equal pieces. Roll each piece into a ball and roll out on a lightly floured surface until about ¹⁄8 inch thick. Place on a baking sheet, brush both sides with oil, and season with salt. Broil for 2 to 5 minutes until lightly browned, then flip using tongs, and broil for another 1 to 2 minutes, or until puffed and lightly browned in spots. Cut into triangles and serve warm with hummus.