Hummus Pizza with Home Grown Arugula and Wild Mushrooms

home grown arugula

Arugula growing in my home garden.

Arugula is one of my favorite greens to grow year-round not only because it is super easy to grow but because the flavor is out of this world!  One of the first seeds I grew in the geodesic bio dome was the arugula I was gifted from friends at VeggieTrials last summer.  In today’s post I’m sharing a super easy recipe that includes home grown Arugula.   I hope you will print the Hummus Pizza with Home Grown Arugula and Wild  Mushrooms recipe and add it to your menu planner.

Hummus Pizza With Arugula and Wild Mushrooms

There are so many things you can do with a good pizza crust.  We always have an easy crust batter ready to go or frozen crust in the freezer ready to be topped with our favorite ingredients from the garden. This past summer was the first time we tried adding hummus to the pizza crust. On top of the hummus, you can put any greens you have. A favorite is watercress or baby spinach for the the dinner attendees who don’t like the spice found in arugula. The sautéed mushrooms add a great texture and pop of flavor and I know you are going to LOVE THIS RECIPE share.

Hummus Pizza with Arugula and Wild Mushrooms
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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 (page 37) or store-bought
  • 2 cups of loosely packed arugula
  • ¾ cup sliced cherry tomatoes

Instructions

    For the dough
  1. 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 unti 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.

Recipe and photo credit: Pure Foods Cookbook 

About Pure Food cookbook:

In Pure Food: Eat Clean with Seasonal, Plant-Based Recipes Veronica 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.

So what do you think… will you try adding humus to your next pizza?  What are some fun ingredients you add to your pizza?  Please share by commenting below.

Happy Pizza Making,

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