I came across the idea for this week’s pizza while killing time browsing Pinterest. I had, at one time, thought about doing a pizza with hummus, but for some reason I forgot about it. I’ve been eating a lot of hummus lately, so it made sense to do it this week.
This recipe from Budget Bytes was the inspiration for the pizza. I used my standard pizza dough and made a couple of changes to how I prepared the vegetables. Since I’ve been on a major roasted veggies kick lately, I roasted my vegetables instead of grilling them. I used red onion, a portabello mushroom, broccoli, and cauliflower. After coating them with olive oil and a good amount of kosher salt, I let them roast in the 500 F for about 15 minutes oven while the pizza stone was heating up. The veggies went on top of the hummus and I also added some feta because I like feta and because I had some left over from last week’s pizza.
The pizza cooked for about 15 minutes at 500 F.
I thought this pizza was great; the husband said it was “good.” He would have liked it better without the feta, but I thought the feta was a nice touch. The vegetables were delicious. I don’t know why I’ve never thought of putting roasted veggies on a pizza before. The husband even liked the red onion – he was surprised by how sweet it was. I think this is because I roasted them at 500 F instead of what I normally do, which is around 425. The hotter temperature really does make a difference in the taste of the vegetables. The hummus and veggies went together well. This is a pizza I’d definitely make again.