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When we ate here in NYC, I was thrilled to see this vegan pizza on the menu- so thrilled, in fact, that I decided to recreate it myself! The super thin crust is topped with a sweet balsamic reduction, creamy homemade hummus and chewy sun dried tomatoes. Add a generous sprinkling of fresh basil and it’s time to feast!
Ingredients
Makes 2 large or 4 medium-sized pizzas
- homemade pizza dough;
- hummus recipe (see below);
- 1/2 cup sun dried tomatoes, coarsely chopped;
- 1/2 cup fresh basil, chopped;
- 1/2 cup balsamic vinegar;
- 2 tbsp olive oil;
- 2 tbsp cornmeal;
- salt and pepper to taste.
Hummus
Makes enough for the pizzas with lots left over
- 2 can chickpeas;
- 3/4 cups tahini;
- 1 1/2 lemons, juiced;
- zest of 1/2 lemon;
- 2 cloves garlic, minced;
- 1/4 cup olive oil;
- 1/2 tsp paprika;
- 1/2 tsp cumin;
- 1/4 tsp cayenne pepper;
- salt and pepper to taste.
Instructions
- Preheat oven to 475 degrees. Combine hummus ingredients in food processor until smooth and creamy (adding the olive oil slowly as you blend).
- Roll pizza dough as thin as possible and place on a baking sheet that has been dusted with cornmeal.
- Brush the top of the dough lightly with olive oil, making sure not to forget the edges- this will help the crust to become golden brown. In a small saucepan, simmer the balsamic over low heat until it has thickened and reduced by about one third.
- Drizzle onto the dough, leaving a 1/2 inch border all around, and season with sea salt and cracked pepper.
- Next, add a thick layer of hummus, followed by the sun dried tomatoes.
- Bake for 10-15 minutes, until crust is golden brown. Top with fresh basil and cool slightly before slicing.
Happy first day of spring everyone!
P.S. My apologies for the overabundance of hummus/chickpea recipes lately, it’s gotten a bit out of hand! I’ll try and mix it up more from now on, I swear…