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The pizza toppings have indian flavors with the Chana masala Spice hummus, some grated fresh ginger and cilantro garnish.. You can make it your own to taste!
This was our quick weekend lunch/brunch.. I had some dough from the day before. So a quick veggie prep… a spicy hummus and voila!
For a GF version, use this Focaccia style GF crust. Top with hummus and toppings. Spray water liberally on the pizza edges, and bake as mentioned.
Also below is my basic Pizza dough. Half whole wheat, half bread flour. I sometimes add some herbs and garlic to the base for added oomph! As I am editing the pictures, I am craving a light roasted garlic and tomato version! Pizzas end up being last minute put together meals and no one wants to wait for a photo session.. Who likes a cold Pizza!:) The Pizza dough can be easily doubled and also refrigerated. Take it out and let it rest for half an hour or as I sometimes do, I just put the container(I usually store in a glass container with a lid) in a warm oven for 10 or so minutes until it dough becomes pliable.
What is your favorite Pizza topping? and your quick go to lunch.
Chana Masala Hummus, cherry tomatoes, Veggies Rustic Pizza. vegan
A delicious pizza topped with Chana Masala Hummus and Cherry Tomatoes.
Ingredients
Pizza dough:
- 1/4 cup warm water
- 1 teaspoon raw sugar
- 1 teaspoon active yeast
- 1/2 teaspoon salt
- 2 teaspoon extra virgin olive oil
- 1/3 cup bread flour
- 1/4 cup whole wheat flour
Chana Masala Hummus
- 4-5 cloves of garlic
- 1 red chili , or green chili
- 1 teaspoon chana masala spice blend , or garam masala
- 2/3 cup cooked/canned chickpeas
- 1/2 teaspoon salt
- 1 medium tomato
- lemon juice to taste
- 1 Tbsp extra virgin olive oil
Instructions
Pizza dough
- Add yeast and sugar to warm 1/4 cup water, mix and let sit until frothy(5-7 minutes)
- Add 1/4 cup whole wheat flour, 1/4 cup bread flour, salt and evoo and mix with a large spoon. Add a Tablespoon or more bread flour if needed, to get the dough together into soft not too sticky state.Cover with a towel and Let it rise in a warm place for an hour. You can refrigerate the dough at this point in a closed container. Take the dough out when you want to use it, keep in a warm 100 degree F oven for 10-15 minutes and continue. Take the dough out on the counter and use some bread flour to make it less sticky.
- You can knead it for 2-3 minutes if you dont like sticky messy dough. I usually just throw it on the counter and then gather. Then make a flat ball and pat it on the parchment. Roll it between 2 parchments after dusting with bread flour, or just pull it on all sides. The thickness of the dough will not be even with the pulling, but thats what gives it a hand made rustic feel. You can roll it to as large as 12 inches. The dough will be very elastic, so pull and hold it down for 10 seconds and then pull on opposite sides and so on. Once desired shape is achieved. Spray warm water on top. Cover lightly with a towel an let rest till you prep the veggies. Or go on ahead with the toppings if everything is ready!
- Spread the hummus evenly on the dough. Pile your favorite veggies on top of the Hummus. Sprinkle salt and pepper, grated ginger and cilantro.
- Bake in pre-heated 430 degrees F for 8-10 minutes or until the edges are all golden/slightly brown, then turn it around and broil on Low Broiler setting for a minute or so for that crackly crust. (Or if you dont have a broiler, bake at 450 degrees F for 2-4 minutes)
- Remove, let cool for a minute. Slice and serve! Top with some fresh Cilantro, herbs, micro greens.
Chana Masala Hummus:
- Add a teaspoon of olive oil to a medium pan, heat on medium. Add 4-5 cloves of garlic, chopped, 1 red chili or green chili to taste and 1 teaspoon chana masala spice blend (or garam masala), and cook for 2 minutes. Add 2/3 cup cooked/canned chickpeas, 1/2 teaspoon salt or to taste and 1 medium tomato, chopped.
- Stir and cook for 3-4 minutes. Let cool a bit and blend with a Tablespoon or 2 of water, lemon juice to taste and a Tbsp of extra virgin olive oil to get a spreadable consistency hummus. Taste and adjust salt and spice.
- You can blend the ingredients without cooking to make the hummus too( I like garlic cooked).
- Or use leftover Chana masala curry/chole for this as well.. Blend the chana masala with a little water, evoo and a clove of garlic. Or dont blend and use the Chana masala as the topping!
Notes
I use a regular baking tray most days. If using a pizza stone, let the pizza stone get hot in the oven for atleast 20 minutes.
Use leftover Chana masala curry/chole for this as well.. Blend the chana masala with a little water, evoo and a clove of garlic. Or dont blend and use the Chana masala as the topping!
Toppings: We used sliced Green bell pepper, Red bell pepper and white onion. Halved Cherry tomatoes, a Tablespoon grated ginger, 2 Tablespoons chopped cilantro. You can add anything really, greens, squashes, roasted garlic any veggies of choice.
Nutritional values are based on one serving
Nutrition
Calories: 332kcal, Carbohydrates: 44g, Protein: 11g, Fat: 13g, Saturated Fat: 1g, Sodium: 352mg, Potassium: 453mg, Fiber: 7g, Sugar: 4g, Vitamin A: 725IU, Vitamin C: 42.7mg, Calcium: 41mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
*Sitting here with eyes wide open* <–That is about as much as I can say other than, WOW!
Thanks Cara. Its almost an indian meal in a different form. made hubbs happy.. so i am happy! You can make this over that focaccia dough 🙂
I made hummus and was thinking of something similar, basically because hummus is so good with just anything and esp flatbreads! The pizza looks vibrant, delicious and lipsmacking!
Thank you harini.. chickpeas, masalas and flatbreads.. what more can we want:)
pizza looks delicious …….
hummus is my favorite…chana masala hummus must be damn good. i can already feel and see it…. i have to make the chana masala hummus soon….
Some days i just make the leftover chana masala into hummus with some addded garlic and spice.. freshens it up and increaes the possibilities!
Looks delicious..very innovative…
Your amazing creations never cease to amaze me. That looks delish! Must make chana masala hummus soon 🙂
That is one awesome looking pizza!! Love the flavors on this one!!
This sounds seriously amazing! I love channa masala, and hummus made with it would be delicious…I need to try making it! The pizza as a whole looks wonderful with all of the veggies along with the hummus. I would love some for dinner tonight!
Thanks Amy.. Do let me know when you try it!
This is awesome Richa. I love hummus with toasted pita bread. But never thought of baking it. Doesn’t it make it crusty and dry? Looks beautiful. I might make it this weekend.
Thanks Champa. I made the hummus a bit thinner so that it spreads easily and that stays moist. Bake time is just 12-15 minutes, so it holds fine. Let me know when you do make it!
i love hummus as a pizza topping(although always on my socca crust)! your pizza crust looks so soft and delicious! i love the idea of chana masala hummus. i will definitely have to give that a try 😉
That was super quick Caitlin!:) Yeah I love hummus too on a pizza..makes it a much more filling meal than just tomato sauce veggies and crust!. Yep.. I have a big stash of the chana masala spice.. so in it goes into things!:)