Hummus Pizza With Arugula and Wild Mushrooms

On top of the hummus, you can put any greens you wish
Staff Writer

There are so many things you can do with a good pizza crust.  I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner.  But it is easy to make your own crust, too.  The fun part of pizza making is getting creative with toppings, using whatever we have in the house.  We have been putting hummus on our pizza crust for quite some time.  On top of the hummus, you can put any greens you have.  Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula.  The sautéed mushrooms add a great texture and pop of flavor. 

In Pure Food: Eat Clean with Seasonal, Plant-Based RecipesVeronica Bosgraaf shares her easy vegetarian recipes — many of which are vegan and gluten-free, too — and tips for "cleaning" one's kitchen and lifestyle, from removing processed foods from the shopping cart at the supermarket to getting rid of chemical cleaners. Organized by month of the year, the recipes make use of whole grains, fresh produce, and other unprocessed ingredients, steering clear of refined sugar and grains and hydrogenated fats.  Pure Food shows the simple steps busy home cooks can take to make their cooking more healthful—and delicious.

4
Servings
1087
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups almond milk, homemade or store brought
  • 1 1/2 Teaspoon grapeseed oil, plus more for bowl
  • 1 1/2 organic cane sugar
  • 1 Cup white whole-wheat flour, plus more for kneading
  • 1 (1/4-ounce) package rapid rise dry yeast
  • 1/2 Teaspoon sea salt
  • 3/4 Cups whole-wheat flour
  • 2 Tablespoons grapeseed oil
  • 4 Cups sliced mixed wild mushrooms
  • 1 Cup fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 Cup hummus, homemade or store-bought
  • 2 Cups loosely packed arugula
  • 3/4 Cups sliced cherry tomatoes

Directions

For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.

In the bowl of a food processor, pulse the sugar until it is finely ground.  Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine.  With the machine running, slowly put the hot almond milk through the feed tube.  Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl. 

Transfer the dough to a floured work surface.  Knead for 4 to 5 minutes, and then shape into a ball.  Put the dough in a large oiled bowl and cover loosely with plastic wrap.  Let it rise in a warm place until doubled in size, 1 to 1 ½ hours. 

Preheat the oven to 425 F.  Dust 2 baking sheets lightly with flour and set aside. 

Punch down the dough and divide it into 4 equal pieces.  Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick.  Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork.  Let it rest for 10 minutes. 

Bake the crusts until golden brown, 12 to 15 minutes.  Set aside. 

For the toppings, heat the oil in a large skillet set over medium-high heat.  Add the mushrooms and cook, stirring, until golden brown, about 4 minutes.  Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper. 

Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top.  Serve immediately. 

Nutritional Facts

Total Fat
57g
81%
Sugar
18g
20%
Saturated Fat
5g
21%
Cholesterol
229mg
76%
Carbohydrate, by difference
60g
46%
Protein
83g
100%
Vitamin A, RAE
59µg
8%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
136mg
14%
Choline, total
173mg
41%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
118µg
30%
Iron, Fe
3mg
17%
Magnesium, Mg
103mg
32%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
1358mg
100%
Selenium, Se
72µg
100%
Sodium, Na
518mg
35%
Water
341g
13%
Zinc, Zn
4mg
50%

Hummus Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Hummus Cooking Tip

Spices and herbs can be a cook's best friend. Don’t be afraid to add something unfamiliar to dips and sauce. They just might be the extra flavor that is needed to brighten up the dish.