Courgette and Hummus Pizza, makes a delicious alternative to a tomato-based sauce and the courgettes (zucchini) add moisture and a crispy texture if you cut them really thin
I saw a photograph of a Courgette (Zucchini) and Hummus Pizza on Pinterest, unfortunately, the link went to a blog that was private so I wasn’t able to get the recipe, however I was intrigued by this unusual topping, so decided to have a go myself.
Having recently returned from Appleby and the Lake District via Little Salkeld Mill, near Penrith, where you can see the flour milled, enjoy the delights of the cafe and stock up on all the organic goodies.
It’s very simple to make the Courgette and Hummus Pizza, once you have made your pizza dough, you simply spread on the hummus and add your finely sliced courgette slices, herbs and grated cheese.
I had some cheese with red onions but any strong cheese would be ideal. If you like the idea of you could add thin slices under the courgettes or sprinkle finely chopped red onion over the top before adding the cheese.
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Courgette and Hummus Pizza
Ingredients
For the dough
- 2 tsp fast action dried yeast
- 300 ml milk
- 200 g spelt flour
- 300 g strong white flour
- 1 1/2 tsp salt
- 1 tsp sugar
- 3 tbsp plain yogurt
- 30 g butter melted
For the topping
- 1 large courgette zucchini finely sliced
- 200 g hummus I used homemade, if you can try and find one that is not completely smooth but any will do
- 100 g Tickler Extra Mature Cheddar with Red Onions or cheese of your choice
Instructions
- I made my dough in the bread maker, but if you want to make it by hand, put all the ingredients in a large bowl and add the salt and the yeast keeping them away from each other. Add the olive oil and 150ml of the water and mix. Add the remaining water a little at a time until you have a smooth, soft dough.
- Tip the dough onto an oiled surface and knead for 5-10 minutes until smooth. Leave for an hour until doubled in size.
- Split off enough dough for your pizza and roll is or press it onto a tray, spread the hummus in a thick layer over the dough, place the slices of courgette over the hummus. Crumble the mature cheddar and scatter over the pizza.
- Cover the pizza with oiled cling film and leave to rise for a further 30 minutes.
- Bake at 200C for 20-30 minutes until the base is cooked, the courgettes have crisped and the cheese is melted and golden.
[email protected] says
Hurrah- a brilliant way to use up the glut if courgettes from the garden (even I can only eat so much courgette cakes)
Janice Pattie says
Yes, indeed Kate. Although it only uses on courgette, but is super tasty so well worth making.
Keep Calm and Fanny On says
Wow, I really fancy this, sounds great – I bet the courgettes and hummus go perfectly together, but I never would've put them on a pizza… I've made some preserved lemons that would go perfectly with it too 😉 Thanks!
Janice Pattie says
Never thought of preserved lemons, but you are right it would work really well.
Heidi Roberts says
This is certainly a courgette summer – Always good to see another recipe to try to use up the allotment glut!!
Janice Pattie says
unfortunately, due to the work on the house, I didn't get any courgettes planted 🙁
bangers-and-mash.com says
What a great way to use up the summertime glut of courgettes. I'd never have thought of topping a pizza with hummus but it sounds like a fantastic idea. Can't wait to try it!
Janice Pattie says
I felt the same way, but it seemed like such a simple idea and it works sooo well.
Sylvia F. says
Love the idea of courgette with hummus on pizza! Never tried it before but it seems lovely 🙂
Janice Pattie says
🙂
belleau kitchen says
such an odd idea but I can totally see this working… whilst we were in Italy this last week I saw loads of Pizza Bianca which is basically pizza with white sauce and they're crazy for zuchini out there too. I really love this!
Janice Pattie says
You have to try it Dom, it's genius!
Jacqueline Meldrum says
Oh that does look mouth-wateringly good Janice. I like the look of that cutter too!
Janice Pattie says
I thought you might like it Jac 🙂