Crispy pizza with fine hummus, topped with pieces of pumpkin, peppers and fresh spinach. Perfect as a vegan lunch or dinner along with a crunchy side salad.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Walking time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 2Servings
Calories 617kcal
Ingredients
FOR THE PIZZA BASE:
250gWheat flour type 1050or any other flour of your choice
FOR THE DYE, put lukewarm water, yeast, sugar, salt in a bowl and stir with a whisk or with your hands until the yeast has dissolved. Add 4 tablespoons of flour and mix with your hands until a loose dough forms. Add remaining flour and continue to stir and knead until a smooth dough is formed. Cover and let rise a warm (not hot!) Place without drafts for an hour.
250 g Wheat flour type 1050, 1 tbspn Salt, 175 ml lukewarm water, ½ Packet dry yeast, 1 tbspn Raw cane sugar
NOTE: Yeast bacteria do not like it too hot or too cold. Always choose a medium, warm temperature
Cover and refrigerate, happily overnight or process directly.
FOR THE P UMP, bring enough water to a boil, add in the pumpkin cubes along with a pinch of salt. Cook pumpkin for 4-6 minutes until half cooked. Drain and set aside.
200 g Hokkaido pumpkin
FOR THE HUMMUS: Drain the chickpeas and rinse with cold water. Ideally, soak in cold water for 30 minutes and only then use. This makes them easier to digest. However, this step is optional.
265 g Chickpeas
Place chickpeas in a food processor (I use my MagiMix), add tahini, lemon juice, garlic granules (or fresh garlic), paprika, olive oil and salt and blend until smooth and creamy. Optionally add a 1 tsp of maple syrup to round it out. Season to taste and set aside.
45 g Tahini, 30 ml Lemon juice, 2 tbspn Garlic granules, 1 tbspn Paprika powder sweet, ½ tbspn Cumin, 2 tbspn Olive oil, ½ - 1 tbspn Salt, Pepper to taste, 1 TL Maple syrup, 1 Paprika
Preheat oven to 200 degrees convection (or pizza level). Line baking sheet with a permanent baking mat or baking paper.
Roll out pizza dough on a floured surface. After letting rise, do not knead extra in the kitchen machine, but process directly. Roll out into a round pizza crust. Spread about half of the hummus on top. Serve remaining hummus as a side dish for dipping vegetables or store in an airtight container in the refrigerator.
Spread diced squash and peppers on pizza crust.
Place pizza in oven and bake for 17 minutes, until dough is crisp and lightly browned.
Spread a handful of fresh baby spinach on top, cut into pieces and serve.
1 Handful of fresh baby spinach, Olive oil to taste, Parsley to taste
Best fresh, keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks.