Mediterranean Hummus Pizza
Phew. This week kicked me in the butt. Between 85 degree days, endless loads of compost spreading, and thousands of more plants transplanted from the greenhouse into the fields it’s been a little too busy for my liking.
Since our free time is limited I am relying on quick and healthy dinners that can be whipped up in no time.
I’ve been really good about making a big batch of hummus at the beginning of each week which we normally gobbled up by Thursday. However, this week we didn’t eat nearly as much hummus as we usually do so I decided to use the leftovers as “sauce” for this simple pizza.
After taking a break and sitting down to pizza we headed back up to the fields to finish hoeing for the day. We always declare after dinner work as “causal” so beer and flip flops is usually how we get through that last little push before going to bed and starting it all over again the next day.
Good pizza, cheap beer, and a casual evening spent in the dirt with Taylor and Henry was a great way to end a long and hard week. I hope wherever you all are you get to enjoy a few days off this weekend. If you find yourself close to Tumbleweed Farm swing in and say hi. Cheers!
Mediterranean Hummus Pizza
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4
- 1 ball of homemade or store bought pizza dough
- 1/4-1/2 cup hummus (homemade or store-bought)
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup pitted kalamata olives
- 1/4 of a red onion, finely chopped
- 1/4 cup cooked chickpeas
- 1/4 cup crumbled feta cheese (omit if dairy free)
- 1/4 cup parsley, finely chopped
- 2 Tablespoons extra virgin olive oil
- a squeeze of fresh lemon juice
Preparation
- Preheat the oven to 425 degrees.
- Spread the pizza dough onto a prepared baking sheet or pizza stone. (If using a baking sheet drizzle a little oil on the pan to keep the pizza from sticking.)
- Spread hummus evenly over the crust. Top with sun-dried tomatoes, kalamata olive, red onion, chickpeas, and feta cheese. Bake in a 425 degree oven for about 12 minutes. Then increase the heat to 500 degrees and cook an additional 2-3 minutes (this will help get the chickpeas crunchy!) Keep a close eye on the pizza to make sure it doesn't burn.
- Remove pizza from the oven and top with minced parsley, a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.
Notes
*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Cooking times may vary depending on your oven and the thickness of your pizza dough
The sun-dried tomatoes, olive, and hummus combination here looks wonderful. I love when we can rely on pantry staples for a quick but satisfying meal. Hope you get some down time soon!
As I was reading this I was thinking, why haven’t I made pizza with hummus before?! Looks divine!
Two of my favorite combinations, hummus & pizza. Love what you guys do, & your recipes & the blog!! Keep up the awesome, inspiring work!!!
I’ve been thinking about making a hummus pizza for so long now, and after seeing yours, it is definitely next on my list!! I love all things Mediterranean, so I know I would love this. I really wish I lived closer to I could come by for a visit, your farm/garden looks amazing 🙂
This looks SO GOOD! Your combinations are always amazing! 🙂
I’ve put hummus on a lot of things but never even thought about pizza. Yum! Great idea.
Perfect for long, hot, and busy summer days. I hope you get some time off this weekend too!!
This pizza looks too good to be true, and the timing couldn’t be better – I think I have all the ingredients in my fridge right now! I hope you and Taylor are able to relax a bit over the long weekend, preferably with cheap beer and flip flops! Happy weekend!
ahhh what a way to end the week.
Hey, at least its sunny, right?
These look awesome.
Yum! Thanks for such a great idea! I love hummus on anything and I can’t believe I hadn’t thought of putting it on pizza. Thanks Andrea!
YES!! Love this. I just made a huge batch of dip and though I can eat a lot of it with carrot sticks and pita, it would be fun to use it on pizza. Olives & sun dried tomatoes for life 😉
Yum! This sounds amazing and will definitely try.
It’s just the beginning of October here in southern california. So I’m thinking this would be perfect, but on a pita instead. Just so that I don’t have to turn on the oven. Maybe crisp it up in a pan. Love the combination of flavors, though.
I’d like to bring this to a potluck dinner. Would it be as good served cold or at room temperature?
I plan to make this for another gathering with three families of Syrian refugees who we’ve sponsored & have arrived in our area of south-central Manitoba over the past 2 months. I’m pretty sure it will be a hit.
Always have all these things on hand, but never thought to make a pizza…used a naan bread for the crust. This one’s a keeper!