What We Ate Wednesday--Hummus Pizza with Leftovers and Munchy Seeds

 Hello Lovelies! We like to have pizza quite a lot—I make my own crust out of spelt as wheat does not agree with me (it gets very shouty in my tummy) but any crust will do for this—store-bought, handmade, Gluten Free…whatever you use, just try this pizza!

This pizza uses hummus…again homemade or store-bought. It is made from a bit of leftovers in my house—one tiny new potato, a few cherry tomatoes leftover from a pasta, a few sad mushrooms lurking in the back of my fridge, a sliver of red pepper, and leftover munchy seeds from another meal.

My crust needs to be cooked 5 minutes at 250C/500F and then add the toppings. Then cook for another 12 minutes. But if yours just goes straight in the oven put your toppings on straightaway and cook according to package directions. 

Hummus Pizza with Leftovers and Munchy Seeds

You need

1 pizza crust 

1 white onion, cut into rainbows

a bit of red pepper, diced small

1 small new potato sliced wafer thin

2 mushrooms sliced thin

6 cherry tomatoes cut in half

1 tsp balsamic vinegar

hummus

Mixed herbs

Munchy Seeds

Cook the onion in a splash of water or vegetable stock until softened then set aside.

Marinate the cut cherry tomatoes in the balsamic vinegar.

Layer your pizza like this:

hummus

cooked white onion

mushrooms and peppers and potatoes

tomatoes, cut side down around the edge

Sprinkle on copious amounts of mixed herbs on the top and any remaining balsamic vinegar from the tomatoes. Grind on black pepper. 

Bake in a very hot oven according to package directions. When it is ready, top with Munchy Seeds.

This was really delicious...lots of flavours and textures  going on.