Made a whole slew of hummus recently, and since hummus + carrots only taste good for about a week before you never want to see a carrot again, applied it to pizza. Got this recipe from a dear designer friend years ago and if you've 15 extra minutes, it's great with DIY dough. If not, pillsbury makes a great pizza crust. I think the pillsbury crust may even taste better, flakyer, but hey. It was a big hit with bible buddy friends Katheryn and Audrey, so enjoy!
Easy Herb Pizza Crust
1 (.25 oz) package active dry yeast
1tsp white sugar
1 c. warm water
2.5 c. flour
2 tbsp. olive oil
1 tsp. salt
Herbs/Seasonings (I just grab whatever I already have):
1 tsp. dried rosemary
1 tsp. garlic powder
1 tsp. onion powder (or dried onion)
.25 c. flour or corn meal for dusting
Preheat oven to 400 deg. In a small bowl or measuring cup, dissolve yeast into sugar + water. Let stand 10 min. till it gets frothy.
In large mixing bowl, mix flour, salt, oil and seasonings. Add yeast water and stir until doughy. Let stand about 5 min. (Or however the heck long you want).
Now's a good time to prep toppings:
Toppings
2 c. hummus (or more)
1 red pepper
1 egg plant sliced about 1/4 in thick
.5 red onion
Olive oil
Salt + pepper
Preheat oven to 400. Slice up red pepper and egg plant. Toss in olive oil and salt and pepper. Layout on baking sheet to roast for 15 min. Flip them over halfway if your ambitious.
Spray oil on a cookie sheet and dust with flour or corn meal. Dust dough with flour or cornmeal too and spread dough out on cookie sheet. I cover the whole sheet with dough and just keep adding cornmeal so it doesn't stick to my fingers. Bake at 400 for about 5 minutes. Take out and top with hummus, egg plant, red pepper and red onion and bake another 20 minutes. Whalla!
Re-reading this sounds trickier than it is. Try it once and you'll be a homemade pizza master.
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