Simple, quick, easy, delicious.
I think my first time eating hummus pizza was the first time I’ve ever eaten sun dried tomatoes whole. Made this for the first time last Wednesday while out on a shopping trip with Sister V. I didn’t use the whole focaccia, but just part of it, then used the rest to make more a day or two later. It’s also yummy on crisp bread/crackers.
Makes 1 pizza. Servings depends on the size of the focaccia.
- 1 loaf focaccia bread or 1 fully baked pizza crust
- hummus (I used roasted red pepper the first time, basil pesto when I made open-faced sandwiches, and Mediterranean the most recent time.)
- sun dried tomatoes
- raw spinach (washed/rinsed and ready to eat) (optional)
- avocado (optional)
To Make: Spread hummus on focaccia loaf. Add sun dried tomatoes and spinach or avocado as desired.
You could try other toppings, and even add herbs, such as rosemary, too. The focaccia that I used had onions and rosemary already cooked into it. The pizza crust featured in the photo above also had herbs baked into it, and I also sprinkled on some oregano and parsley flakes.
Sun dried tomatoes are chewy, but delicious. As mentioned earlier, you can spread hummus onto crisp bread (Wasa) or crackers, too, or use a pita.
No, you’re not supposed to bake the pizza.
This can also be made into a sandwich.
A delicious, yet simple Sabbath lunch. From left to right: (top left)carob chip muffin from Clark’s Bakery (bottom left) coconut almond milk; open-faced cheese sandwichs, avocado and sun dried tomato with basil pesto hummus on bread.