Looking for a fun, easy dinner? Make it a pizza night with the recipe below from the new cookbook Pizza! Pizza! Pizza! by Sara Haas. It’s delicious AND super doable for a quick weeknight meal.
Hummus & Roasted Red Pepper Pizza
Makes: One 10-inch pizza
One night I was making pizza and realized I was out of pizza sauce. As it turned out, I was also out of just about anything to make a sauce. UNTIL, I found the hummus and thought, “That would be good on pizza, wouldn’t it?” Even though I wasn’t 100 percent sure, I went for it and was pleasantly surprised. Spoiler alert! Hummus IS good on pizza!
If you don’t have time to whip up a batch of homemade hummus, that’s okay. Any store-bought variety of hummus will work here. I personally love lemon and roasted red pepper but have fun and experiment!
Ingredients
1 ball dough of your choice, at room temperature
¼ cup hummus (homemade or store-bought)
1 cup packed baby spinach 1 jarred roasted red bell pepper, thinly sliced
1 cup low-moisture part-skim shredded mozzarella cheese (4 ounces)
¼ cup crumbled feta cheese
¼ teaspoon smoked paprika
1 tablespoon finely chopped curly parsley
Flaky sea salt and black pepper, for garnishing
Directions
Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment.
Spread hummus over dough leaving a 1-inch border around the edge, then top with spinach and bell pepper. Sprinkle mozzarella and feta cheese, then sprinkle with smoked paprika.
Bake until the cheese is melted and the crust is golden, 8–10 minutes.
Remove the pizza from the oven and transfer it to a cutting board. Garnish with parsley, flaky sea salt and black pepper, then cut into slices and enjoy immediately.
SARA HAAS, RDN, LDN is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com, and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips. She is a co-author to Fertility Foods and the author of Pizza! Pizza! Pizza! and Taco! Taco! Taco!
