Hummus & Heirloom Tomato Pizza
So, who's afraid of a vegan hummus pizza?
One of the things I love about blogging is how we play off each other's thoughts and ideas. I was psyched to see that Susan of Fat-Free Vegan was inspired to try Portobellos Stuffed with Red Pepper Hummus after seeing my post on Tempeh Bacon -Wrapped Portobello with Baba Ghanoush, a very juicy, sexy mouthful:
Anyway, thanks to Susan for her inspiration for this post. In her post Susan recalls a hummus pizza that sounded really good, but was actually dry and tasteless. Well, you know, I love pizza, and this sounded like a challenge!
Obviously, you don't want to "cook" hummus very long, so this pita-based pizza was prepared in 3 minutes under a hot broiler. The juicy and pretty heirloom tomatoes made this pizza quite succulent and it was a snap to prepare. Of course, if I wasn't thinking vegan, I would have added feta cheese. Did I miss it? Nope. As I didn't have to worry about the fat in the cheese, I topped the tomatoes with basil pesto and salt and pepper and "oh, golly, geez, damn"....(can you name the movie this line is from?)
I used a lot of pre-prepared foods like the hummus, pesto, and Affi's smoky eggplant pesto, which made this the kinda satisfying meal you could whip up in 15 minutes. The pine nuts made this completely satisfying. Here's the incredibly simple recipe:
Hummus & Heirloom Tomato Pizza (one serving):
1 pita bread
1 tsp olive oil
4 generous pinches zahtar
1 tsp smoky eggplant pesto (or sub baba ghanoush)
1 tbsp hummus (your fav!)
1 pretty heirloom tomato, sliced
1 tsp pesto
S & P
2 tbsp pine nuts
Preheat the broiler and wait until it's hot.
Place a pita bread on a foil-covered baking sheet and brush lightly with olive oil. Sprinkle with 2 pinches of zahtar. Place under the broiler for 1 minute.
Top pita with eggplant pesto, hummus and slices of tomato. Top tomato with two pinches of zahtar, pesto, and S & P. Sprinkle with pine nuts.
Place under the broiler again for 1 to 1-1/2 minutes.
Cut into quarters and serve!