1 - The pizza I made had more than 4 servings. Generally, I feel like the quantity of toppings was fine, but not the amount of hummus - it sort of dried up and disappeared on the pizza, so I had more on the side to add on top, which worked fine. So that might be the right thing to do, but I was to try doubling the amount of hummus. Oh and I didn't have mushrooms and didn't substitute.
2 - Using this dough, I make 2 pizzas to fit the pizza scoop thing. So that means I split all the ingredients listed. And they should go on in the order indicated. But a fun meal to make and to have.
4 servings
40 minutes (if everything is prepared)
1 cup Hummus
16-20 (320 to 400g/12 to 14oz) mushrooms, sliced
1 onion, cut into rings
1 cup black olives
1 cup artichoke hearts in oil, roughly chopped
1 cup cherry tomatoes, cut into halves
4 tsps. dried oregano
red pepper flakes, to taste (optional)
2 handfuls fresh spinach (optional)
- Preheat the oven to 500°F.
- Evenly spread the pizzas with the hummus and top with the pizza toppings.
- Sprinkle with the oregano and red pepper flakes.
- Reduce the temperature to 425°F and bake for about 20 minutes or until the toppings are bubbling and starting to brown.
- Let cool on rack or perforated pizza pan.
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