Hummus Pizza with Arugula and Wild Mushrooms

Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook, has delicious, simple recipes great for spring. Her clean, plant-based seasonal recipes are perfect for any occasion, like this Hummus Pizza with Arugula and Wild Mushrooms. Continue reading for the recipe below. 

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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.

Hummus Pizza with Arugula and Wild Mushrooms

INGREDIENTS

Pizza Dough // 

¾ cup almond milk, homemade (page 34) or store brought
1 ½ teaspoons grapeseed oil, plus more for bowl
1 ½ teaspoon organic cane sugar
1 cup white whole-wheat flour, plus more for kneading
1 (1/4-ounce) package rapid rise dry yeast
½ teaspoon sea salt
¾ cup whole-wheat flour

Toppings //

2 tablespoons grapeseed oil
4 cups sliced mixed wild mushrooms
1 cup of fresh lemon juice
Sea salt and freshly ground black pepper
½ cup hummus, homemade or store-bought
2 cups of loosely packed arugula
¾ cup sliced cherry tomatoes

DIRECTIONS

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

2.  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.

3. 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.

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

5.  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.  

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

7.  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.

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

Recipe and Photo: Pure Kitchen Cookbook 2014.

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