Cheesy Margherita Pizza Hummus with Grilled Pesto Pizza Bread
Ingredients
Hummus
-
2-3
medium or 4 small
tomatoes
-
¼
cup
olive oil
-
2
tablespoons
olive oil
-
1
clove
garlic
-
2
teaspoons
dried oregano
-
¼
cup
fresh basil
-
to taste
salt
-
to taste
pepper
-
3
cups
cooked cannellini or great northern beans
-
¼
cup
tahini
-
2
tablespoons
tomato paste
-
1
cup
fresh shredded mozzarella cheese
-
2
tablespoons
freshly grated parmesan cheese
-
1
tablespoon
toasted pine nuts
Grilled Pesto Pizza Bread
-
1
pound
pizza dough
-
2
tablespoons
olive oil
-
⅓
cup
pesto
Instructions
- Preheat the grill to high heat or heat a large cast iron grill pan.
- Divide the pizza dough into fourths and roll each piece into a circle, brushing both sides with olive oil and spreading one side with pesto.
- Grill the dough for 2-3 minutes on each side until lightly charred, then cut into triangles.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Lay sliced tomatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and parmesan cheese.
- Bake the tomatoes for 20-25 minutes until charred and caramelized, then allow to cool.
- In a saucepan, warm olive oil, garlic, and oregano over medium-low heat for 10 minutes.
- In a food processor, combine beans, tahini, tomato paste, mozzarella, and reserved liquid, and puree until smooth.
- Remove garlic from the oil and slowly add the hot oil to the food processor, pureeing until creamy.
- Chop the roasted tomatoes and mix with basil and pine nuts, then add to the hummus.
- Serve the hummus with grilled pizza bread, optionally baking the hummus with mozzarella on top at 400°F for 15 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
191
Total fat
10g
Total carbohydrates
18g
Total protein
9g
Sodium
20mg
Cholesterol
20mg
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