Makes 2 pizzas
The other day, I made an overload of pumpkin hummus and was looking for other ways to use it. I had already eaten so much of as a dip and on salad wraps but still had so much left. So I decided to use it as a pizza sauce and make some more of my favourite balsamic reduction... and it was amazing! Jerome and I devoured both pizzas in a matter of minutes while we watched Big Brother. Yes, I know... Big Brother is our secret weakness. I realise that it is embarrassing but I am absolutely obsessed! I make sure that dinner is all ready and cooked so that I can veg out and get my one hour of gossip from the lives of 14 random people living in one house. The concept of the show is a good idea but I feel like such a stalker watching them... it is like you have an invisible power to watch people without them knowing muahahaha... like I am the 'Invisible Vegan Woman'!!!! Anyway, back on subject, this pizza was delicious. You must try it... especially the balsamic reduction that is so tasty on salads, pizzas, wraps and anything else! Have a 'Veggieful' day everyone ^-^
1 cup pumpkin hummus
1 small red onion, thinly sliced
1/4 cup pine nuts
1 cup cherry tomatoes, halved
2 pizza bases (30cm diameter)
2 handfuls baby spinach
1/4 cup balsamic vinegar
1/2 tablespoon brown sugar
- Make the balsamic reduction: Add the balsamic vinegar and the sugar to a pot on medium heat. Stir and simmer for about 10 minutes to burn off the vinegar. Do this until it has thickened into a syrup, thick enough to stick on the back of a wooden spoon. Take off the heat. The syrup should have reduced down to about 1 1/2 to 2 tablespoons and taste sweet. Set aside to cool. The reduction will thicken while cooling.
- Preheat oven to 200 degrees celcius and lightly oil two pizza trays.
- Make the pumpkin hummus (recipe here). Set it aside.
- Divide the hummus on to each of the two pizza bases and spread evenly with a spoon.
- Top pizzas with purple onion slices, cherry tomatoes and pine nuts.
- Drizzle with a little bit of olive oil and place both bases into the oven.
- Bake for 10 to 15 minutes until slightly browned on top.
- Cut into slices.
- Drizzle the balsamic reduction on both pizzas.
- Add a handful of baby spinach on each.
- Serve immediately and enjoy :)
- If you have time, make the pumpkin hummus earlier on the day and set aside the portion needed for the pizza. With the leftover hummus use it as a dip or on salad wraps! Yum yum yum.