Hummus & Veggie Pizza
It is such a simple recipe, you won’t believe how flavorful it is! Honestly, everyone is surprised when I make this. This is one of my quicker, easier recipes and we usually make it towards the beginning of the week so we have plenty for weekday lunches.
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking.
Serving Size: 2 + leftovers
Total Cook Time: less than 20 min
Prep Time: 5 min
Cook Time: ~15 min
Ingredients
2 packets Naan Bread, 4 pieces total (I love the brand Stonefire)
2 containers plain hummus (Sabra, O Organics, or any plain hummus of your choice works!)
3 bell peppers (red, yellow, orange), sliced lengthwise
2 zucchini, diced thinly in fourths
Garlic
Paprika
Pinch of salt and pepper
Olive oil
Instructions:
Pre-heat the oven to 375 degrees.
Prepare the vegetables. Slice the bell peppers long ways into thin, long slices. Then slice the zucchini thinly and into half or fourths. The trick here is to slice the bell pepper and zucchini thinly so that they can brown easily and soak up the seasoning.
Sauté the the vegetables in a pan with a little bit of olive oil and heavily season with paprika and garlic. Add just a pinch of salt and pepper to taste. The star of the show here is paprika! Sauté the vegetables until they start to brown - this usually takes around 8 minutes.
While the vegetables are cooking, cover the naan with a layer of hummus thoroughly - all the way to the edges. We love hummus, so we usually end up using 1 1/4 containers of hummus across the four pieces of naan; but that is up to you!
Once the vegetables are done cooking, spread them evenly across the four pieces of naan. Then cook in the oven for ~5 minutes. Note: You aren’t cooking the vegetables here. You are warming up the hummus & allowing it to set. You’ll know it is done when you see the hummus start to stiffen around the edges.
Once ready, take the pizzas out of the oven and let cool for about 5 minutes. Cut into fourths and enjoy!
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
