Quick, easy, satisfying, and a healthy version of everyone’s favorite, this Mediterranean style hummus pizza will fill you up and nourish your body at the same time! You can use any of our four flavors of hummus on this recipe, but we would ultimately suggest, Garlic Hummus, Pesto Hummus, or Sundried Hummus. Feel free to play around with this recipe to make it your own, perhaps just doing garlic hummus, veggies, and shredded mozzarella! Or pesto hummus with fresh tomatoes, fresh mozzarella, and The Redheads Balsamic Vinaigrette! Or Cherry Chilpotle Hummus with chicken and mozzarella!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 ball homemade or store bought pizza dough gluten free works too!
- 1/4-1/2 cup The Redheads Hummus pick your flavor!
- 1/4 cup sundried tomatoes chopped
- 1/4 cup pitted kalamata olives
- 1/4 cup red onion finely chopped
- 1/4 cup cooked chickpeas
- 1/4 cup crumbled feta you can skip this to make it vegan! Or use vegan cheese 🙂
- 1/4 cup parsley finely chopped
- 2 Tbsp The Redheads Balsamic Vinaigrette (for different versions of this recipe, try our other dressings - Tahini Vinaigrette and Red Wine Vinagrette!)
- 1 squeeze fresh lemon juice!
Ingredients
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- Preheat oven to 425 degrees
- Spread the pizza dough onto a prepared baking sheet or pizza stone. (If using a baking sheet drizzle a little oil on the pan to keep the pizza from sticking.)
- Spread hummus evenly over the crust. Top with sun-dried tomatoes, kalamata olive, red onion, chickpeas, and feta cheese. Bake in a 425 degree oven for about 12 minutes. Then increase the heat to 500 degrees and cook an additional 2-3 minutes (this will help get the chickpeas crunchy!) Keep a close eye on the pizza to make sure it doesn't burn.
- Remove pizza from the oven and top with minced parsley, a drizzle of The Redheads Balsamic Vinaigrette, and a squeeze of fresh lemon juice. Slice, serve, and enjoy!
Cooking times may vary depending on the amount of hummus you use, your oven, whether you use a stone or pan, etc..., and how thick your crust ends up being!
Serve with a green salad and love 😉
*Recipe derived from Dishing Up the Dirt
*Photo credit to Dishing Up the Dirt
