White Bean Hummus Pizza

White Bean Hummus Pizza

Ingredients – Pizza Dough

  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 1 pinch sugar
  • 3 tablespoons olive oil
  • 1 cup lukewarm water
  • * You can also use a store-bought crust or flatbread and heat according to the instruction on the packaging.

Ingredients – Toppings

  • 1 cup Lantana® White Bean Hummus
  • 1 yellow bell pepper
  • 1 tomato
  • 1 handful slice red cabbage
  • 1 handful sliced fresh basil
  • 1 handful mozzarella shreds (or your favorite vegan cheese shreds)
  • Optional: 1 red or green bell pepper (if you want more pepper!)

Directions

  • Combine all of the dry ingredients for the dough in a mixing bowl.  Then add the olive oil and lukewarm water.  Knead the mixture with your hands into a smooth dough and form a ball.  Cover the bowl with plastic wrap and leave the dough to rise for an hour.
  • While the dough is rising, slice the bell pepper into thin rings.  Chop the tomato into ½- inch slices.   Rough chop the red cabbage and the fresh basil. Set aside.
  • After the dough has risen, preheat your oven to 350 °F.  On a flour-dusted surface, divide into two dough balls and form two 8” flat pizzas with your hands or rolling pin.
  • Spread the Lantana® White Bean Hummus evenly across the dough.  Add your peppers and tomatoes. Then sprinkle the cheese on top.
  • Bake for 15-20 minutes.  Halfway through baking, sprinkle on your red cabbage.
  • Once your pizza is fully cooked, remove from the oven and then top with fresh basil.
  • Enjoy!

The mmmmm goes on forever 
and the party never ends…

PHONE

844.907.7626

EMAIL

customerservice@lantanafoods.com

MAILING ADDRESS

P.O. Box 40639
Austin, TX 78704

HUMMUS HEADQUARTERS

907 South Congress Ave
Austin, TX 78704

The striped lid design is a registered trademark of Lantana Foods. Copyright © 2018, Lantana Foods. All rights reserved.

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The striped lid design is a registered trademark of Lantana Foods. Copyright © 2018, Lantana Foods. All rights reserved.