White Bean Hummus and Asiago Pizza

White Bean Hummus and Asiago Pizza

servings
6
pizzas

Ingredients

























Cooking Instructions

For the pizza dough:


1

Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in the flours, salt, and oil to form a soft, wet dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).


2

Add enough of the remaining flour, one tablespoon at a time, to prevent the dough from sticking to your hands. Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the dough, and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.


3

Punch the dough down, and turn out onto a lightly floured surface. Divide the dough into 6 equal portions; roll each portion of dough into a 7-inch circle. Place the pizza crusts on heated pizza stones or large baking sheets coated with cooking spray. Top and bake according to the recipe directions.


For the hummus:


1

Place all of the ingredients in a food processor, and process until smooth.


For topping and assembly:


1

Heat oven to 500°F. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions; cover and cook 10 minutes or until deep golden, stirring frequently. Remove from the heat; set aside.


2

Top each prepared crust with 1/2 cup of the onions. Sprinkle with asiago and feta. Bake for 8 minutes or until the crusts are crisp. While the pizza is cooking, combine the arugula and the vinegar in a medium bowl. Remove the pizza from the oven; drizzle each with 2 tablespoons of the hummus. Top each pizza with the arugula mixture and the parmesan. Serve immediately.


Ingredients

























Cooking Instructions

For the pizza dough:


1

Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in the flours, salt, and oil to form a soft, wet dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).


2

Add enough of the remaining flour, one tablespoon at a time, to prevent the dough from sticking to your hands. Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the dough, and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.


3

Punch the dough down, and turn out onto a lightly floured surface. Divide the dough into 6 equal portions; roll each portion of dough into a 7-inch circle. Place the pizza crusts on heated pizza stones or large baking sheets coated with cooking spray. Top and bake according to the recipe directions.


For the hummus:


1

Place all of the ingredients in a food processor, and process until smooth.


For topping and assembly:


1

Heat oven to 500°F. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions; cover and cook 10 minutes or until deep golden, stirring frequently. Remove from the heat; set aside.


2

Top each prepared crust with 1/2 cup of the onions. Sprinkle with asiago and feta. Bake for 8 minutes or until the crusts are crisp. While the pizza is cooking, combine the arugula and the vinegar in a medium bowl. Remove the pizza from the oven; drizzle each with 2 tablespoons of the hummus. Top each pizza with the arugula mixture and the parmesan. Serve immediately.


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