Pizza with Hummus and Vegetables
Ingredients
- For the topping
- 2 shallots
- 200 yellow Bell pepper
- 2 Tbsps olive oil
- 2 thin Zucchini
- 4 Plum tomato
- 2 garlic cloves
- 4 thyme
- coarse Sea salt
- freshly ground peppers
- For the crust
- 4 slices frozen Puff pastry dough 80 grams each (approximately 3 ounces)
- For the filling (Hummus)
- 300 grams canned chickpeas (drained)
- 80 grams Tahini
- 2 Tbsps lemon juice
- 5 Tbsps olive oil
- 3 garlic cloves
- salt
- freshly ground peppers
- 1 pinch cayenne pepper
Preparation steps
For the crust: Thaw the puff pastry.
Preheat the oven broiler.
For the hummus: In a blender, puree the chickpeas with tahini, lemon juice and olive oil. Peel and crush the garlic and add to the mixture. Season with salt, pepper and cayenne pepper.
For the topping: Peel the shallots and cut into eighths. Cut the peppers in half, remove the ribs and seeds and cut into thick strips. Brush bell pepper with oil and with the shallots, place under the broiler until the skin of the peppers blister. Watch carefully. Allow the peppers to cool and remove the skin; broil shallots until lightly brown and firm to the bite. Cut the zucchini in half lengthwise, slice into pieces and also broil for 8-10 minutes.
Preheat the oven to 200°C (approximately 400°F).
Cut the tomatoes into quarters. Peel and finely chop garlic. Rinse the thyme and shake dry.
Roll out the puff pastry into rectangles and place on baking sheets lined with parchment paper. Spread the hummus over puff pastry and gently arrange the vegetables, shallots and garlic. Season with salt and pepper.
Bake in preheated oven for 12-15 minutes.
Garnish with thyme sprigs and serve immediately.
