October! Where did you come from? It seems like just yesterday I was giving you guys a recap of August. It was another good month here on The Dreaming Foodie. My views nearly tripled from August! I am so unbelievably grateful for every single reader, all the time. Thank you, thank you so so much! I am grateful and very excited to see where October takes us!
Before I get to today’s recipe, let’s do a little review.
September recipes:
Chai Muffins with Pistachios + White Chocolate
Curry Eggplant Pizza
Curry Stuffed Peppers with Chickpeas + Carrots
Go-To Granola
4-Ingredient Pumpkin Smoothie
Mediterranean Pasta
We also planted a garden and celebrated Amanda’s birthday!
I also wanted to share with you some old recipes we’ve made this month.
Loving lately:
Shrimp + Rice + Veggie Cabbage Wraps
Rosemary + Goat Cheese Twice Baked Potatoes
Simple Bruschetta
Summertime Pasta Salad
Smoked Salmon Quiche
Smoky Black Bean + Cilantro Veggie Burgers
Almond Milk
Now, onto a new month with an amazing new recipe!
This recipe is inspired by the cafe where I work. We serve a grilled veggie wrap with grilled veggies, hummus and goat cheese, all wrapped up tight, cut in half and served pretty on a plate.
Every time I make one to serve, I want to eat it myself. It has all the things I love. A ton of different veggies, creamy hummus and the best ever: goat cheese. I think about the wrap all the time and one day I thought, how about making this into a pizza?
I really liked this curry eggplant pizza, but if curry isn’t your thing and eggplant isn’t your thing but you want to try a hummus pizza, this could be your new thing!
We usually grill the veggies at The Cedars House, but to be honest, I’m kind of not ready to use our grill by myself. Greg and I are getting better and better at doing the charcoal thing, but it’s just not time for me to do it myself yet. Being that I make most recipes for this blog during the day while Greg’s gone, I decided to roast the veggies rather than grill them. That being said, if you want to grill the veggies for this pizza, I know that it’d be excellent.
I also made my own hummus for this pizza but you can do what is best for you! I bought a container of hummus at the store for Greg and I and I was just not in love with it at all. I bought it to save time and for convenience, but decided after eating it that I would make an extra effort to make my own from now on. It truly is so easy to make your own hummus and you can control what flavors go into it.
My recipe for hummus was so simple. I used: chickpeas, lemon, salt, pepper and olive oil. I skipped the tahini because I didn’t have any and it is not necessary to use it, in my own opinion. I went heavy on the lemon juice because I just love that lemony flavor in the hummus and I left out fresh garlic because I knew I had put some on both the crust and the veggies.
This is definitely nothing close to a traditional pizza. I baked the crust first, let it cool and then topped it and ate it without putting it back into the oven. The crust was crispy + garlicy, the hummus creamy + lemony and the veggies tender + flavorful. I did not try this myself but I imagine these toppings going great on a pita round. It would be quicker but just as delicious, I think.
Also, after I was done topping the pizza, I “accidentally” had leftover roasted veggies and hummus, and thought it was excellent to dip those veggies in that hummus. Yum. Perfect little snack.
This is a quick weeknight meal made just for you. Go get some veggies, roast them up, spread some hummus, crumble some cheese and enjoy!
- 1 pizza crust
- 1 garlic clove, minced
- 1 small eggplant
- 1 small zucchini
- 1 small yellow squash
- 1 medium bell pepper
- 1 medium red onion
- 2 small portobello mushrooms
- Olive oil
- Garlic salt
- Pepper
- Goat cheese
- 1 can chickpeas, 1/2 of the liquid drained
- Olive oil
- Juice from 1/2 a lemon
- Salt
- Pepper
- Preheat the oven to 400*.
- Prepare the crust. I rolled mine out onto a pizza stone, drizzled with olive oil and a minced garlic clove. I baked it in the oven for 20 minutes, until crispy.
- While the crust is baking, cut the eggplant, zucchini, squash, pepper, onion and mushrooms into equal size cubes.
- Place on one or two parchment-lined baking sheets and drizzle with olive oil and sprinkle with garlic salt and pepper.
- Roast the veggies in the preheated oven for 20-25 minutes, or until tender and slightly browned.
- While the veggies are roasting, make the hummus.
- Combine the chickpeas and lemon juice in a food processor.
- Process for about 30 seconds and then drizzle in olive oil, until it has reached your desired consistency.
- Taste, and season with salt and pepper.
- When the veggies are done roasting, let cool slightly, then spread the hummus over the cooled crust.
- Top with roasted veggies and crumbled goat cheese.
- Enjoy!