Butternut Sun-Dried Tomato Hummus Veggie Pizza
Ingredients
Butternut hummus
- 500g butternut cubed
- 2 cloves garlic peeled
- 200g chickpeas (1/2 can)
- 3 Tbsp olive oil
- 3 Tbsp sun-dried tomato pesto
- 1 pinch sea salt and black pepper
Pizza
- 2 gluten free pizza bases
- 1.5 cups broccoli florets
- 1 red onion finely sliced
- 200g chickpeas (1/2 can)
- 1 pinch sea salt and black pepper
- 1 tsp dried rosemary
- 1 tsp maple syrup
- 1 cup fresh rocket
- 0.25 cup toasted pine nuts (optional)
- Salt flakes
- Olive oil
- Chili flakes
Preparation
Butternut hummus
Preheat oven to 200C. Add butternut and peeled garlic cloves to a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Toss to combine. Bake for 20 to 25 minutes until the butternut is golden.
Transfer to food processor with chickpeas, sun-dried tomato pesto and 2 tablespoons olive oil. Blend until creamy and smooth, adding a touch of water if too thick. Set aside.
Pizza making
Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccoli, chickpeas, rosemary and salt and pepper. Sauté for 2-3 minutes, stirring frequently. Remove from heat, drizzle with maple syrup and set aside.
Increase oven heat to 230C. Place a baking tray in the oven while it heats up. Rub pizza bases with olive oil and sprinkle with salt flakes. Bake for 10 to 15 minutes until crust edges are golden brown.
Remove from oven and top with hummus, rocket, broccoli, chickpeas and red onion. Sprinkle with chilli flakes and pine nuts to serve.
