“Late Summer” is today’s prompt. Well, it’s the middle of September and I’m pretty sure summer is gone now. It’s all rain rain rain here!
But back to food, and away from rain. What could be more summery than a nice pizza? Made with hummus, and topped with all those lovely vegetables left over from the summer.
I dry fried all the vegetables (apart from the tomatoes) to start off with, as this lets them cook through and release all their water before going on the pizza. This is important so the base doesn’t go soggy! I used peppers, courgettes, and mushrooms, but you could use whatever you have.
I made the hummus myself as it’s a pretty simple recipe, but use a tub if you like – it really doesn’t matter. You can add flavourings to the hummus as well if you want.
I used the same pizza dough from my post last year as that’s my go to pizza dough recipe, and it works perfectly! One batch of that dough makes two large pizzas.
- 1 batch pizza dough, rolled out
- 1 can chickpeas, drained
- 2 tsp tahini
- 3 tsp lemon juice
- 2 tsp olive oil
- 1 clove garlic, crushed
- 3 tsp water
- Red Peppers
for the hummus:
for the vegetables:
A mixture of whatever vegetables you have to hand, chopped, I used:
- Preheat the oven to 220C/430F
- First, make the hummus. In a food processor or blender, mix together all the hummus ingredients and blend until smooth. Add salt and pepper to taste.
- Heat up a non-stick frying pan and add the vegetables (except the tomatoes). Fry for about 10 minutes, stirring regularly, until slightly crisp and dry.
- Spread the rolled out pizza bases with hummus, and top with the fried vegetables. Add the tomatoes, and some salt and pepper.
- Bake in the oven for 10-15 minutes until the base is golden brown.