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.
1 cup Lantana® Beet Hummus
1 yellow squash
1 clove minced garlic
2 handfuls fresh arugula
Optional: finely grated parmesan or mozzarella (or your favorite vegan cheese)
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 your dough is rising, chop the zucchini and yellow squash into ½-inch chunks, and slice the mushrooms.
Lightly sauté the vegetables with minced garlic for 5 minutes. 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 your Lantana® Beet Hummus evenly across the dough and add your veggie toppings. Then sprinkle the cheese on top.
Bake for 15-20 minutes.
Once your pizza is cooked, remove from the oven and top with fresh arugula. Enjoy!
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