Grilled Vegetable Pizza

4 cups canned chick-peas, rinsed and drained
1 cup Sesame Tahini
1/4 cup water
1/4 cup vegetable oil
1/2 cup fresh lemon juice (about 3 lemons) or to taste
3 cloves garlic
1-1/2 teaspoons ground cumin
1 teaspoon salt (or to taste)
Ancho chili pepper (to taste)
Several dashes Frank’s Red Hot Sauce (I like my hummus a spicy)

2 Whole wheat thin crust Boboli shells
Canola oil
2 grilled red peppers (blackened skins and seeds removed), cut into strips
6 grilled scallions, thinly sliced
1 Japanese eggplant, cut in 1/2 and grilled and sliced
1 zucchini, cut in half and grilled and sliced
Sea salt to taste
Ancho chili pepper to taste
1 cup crumbled goat cheese
1/2 cup chopped Kalamata olives
1/4 cup freshly chopped basil leaves

For the Hummus:

In a food processor, combine all of the ingredients. Process, scraping sides occasionally, until mixture is a smooth paste. If mixture is too thick, add more water, a few drops at a time.

For the pizza:

Heat the grill to medium. Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 1 minute per side.

Top each pizza with the spicy hummus. Arrange the grilled vegetables on top of the hummus and top with the goat cheese. Season with salt and ancho chili pepper to taste. Place the pizza back on the grill, close the cover and grill long enough to heat through and melt the cheese. Remove and top with Kalamata olives and fresh basil.


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