Hummus Pomodoro with Warm Pizza Crust
Serves 4 to 6
I hum, you hum, we all hum for this hummus! Slather some creamy, garlicky white bean puree over hot and doughy pizza crust wedges topped with fresh tomato and basil . . . and then consider life complete.
- 1 can white beans, rinsed and drained
- ¼ cup olive oil, plus extra for drizzling
- 1 tablespoon lemon juice
- 1 garlic clove
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 medium tomato, chopped
- ¼ cup fresh chopped basil
- Balsamic vinegar for drizzling
- 1 pound pizza dough
- All-purpose flour for rolling
- Olive oil for brushing
- Sea salt
For the hummus: Combine beans, oil, lemon juice, garlic, salt, and pepper in a food processor and process until smooth, stopping to scrape down the sides with a spatula. Adjust seasoning to taste and transfer to a bowl. Top with chopped tomato and basil, and drizzle with oil and vinegar. Season with salt and pepper and serve with warm pizza crust.
For the pizza crust: Preheat the oven to broil. Divide dough into four equal pieces. Roll each piece into a ball and roll out on a lightly floured surface until about ¹⁄8 inch thick. Place on a baking sheet, brush both sides with oil, and season with salt. Broil for 2 to 5 minutes until lightly browned, then flip using tongs, and broil for another 1 to 2 minutes, or until puffed and lightly browned in spots. Cut into triangles and serve warm with hummus.