Ingredients Pizza dough* recipe below ½ of hummus recipe *below 1 small zucchini 1 small summer squash 1 medium portabello mushroom cap ½ small red onion ⅓ of 12 oz. jar roasted red peppers 2 Tbsp olive oil to taste salt and pepper ½ tsp crushed red pepper (optional) 1 Tbsp cornmeal PIZZA DOUGH Ingredients 1 tsp yeast 1 Tbsp sugar ¾ cups warm water 2 – 2½ cups flour 1½ tsp salt 1 Tbsp olive oil PIZZA DOUGH Instructions Combine the yeast, sugar and warm water in a bowl. Stir well to dissolve the yeast and sugar. Let sit for 3-5 minutes to let the yeast bloom (or “wake up”). You’ll see foam on top when it’s awake and ready to go. While you’re waiting for the yeast, combine 2 cups of the flour and salt in a large bowl. Stir well to evenly distribute the salt. Add the olive oil (it will get sired/mixed in during kneading). The remaining half cup of flour was an allowance for what might be added during kneading. In actuality, you probably won’t use a whole half cup. Once the yeast water is foamy on top (see photos below) stir it into the flour mixture. Stir it with a spoon until it forms a loose ball. Turn it out onto a counter and begin to knead the dough. Knead well for 10 minutes. Sprinkle flour on the countertop sparingly as you knead. If you add too much flour the dough will end up dense (more like a bagel) rather than light like a pizza dough. I found that as long as I kept my hands and the dough moving quickly, it did not stick and did not need more flour. If you have never kneaded dough before, watch this video for help. At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough). To use the dough the same day, form the kneaded dough into a ball (or cut and form into four small balls for individual pizzas). Spray a bowl with non stick spray, place the dough inside and turn it to coat with oil. Cover the bowl loosely and let it rise in a warm place for one hour. After it has risen, punch it down to release some gasses and stretch it into a 16″ round. HUMMUS Ingredients 1 (15 oz.) can chick peas / garbanzo beans 2 Tbsp olive oil ¼ cup lemon juice ¼ cup tahini (sesame paste) 1 clove (1/2 Tbsp minced) garlic ½ tsp salt ⅛ tsp cumin ¼ to ½ cup water HUMMUS Instructions Drain the chickpeas. Combine all of the ingredients except the water in a food processor or blender. Starting with ¼ cup of water, puree the ingredients and add more water as needed to keep the contents of the blender churning smoothly. Stop the blender and stir occasionally. The hummus is done when it is smooth and looks slightly whipped. Makes approximately 2.5 cups. PIZZA Instructions Prepare and knead the pizza dough. Place the ball of dough in a bowl, loosely covered, in a warm place to rise for one hour. While the pizza dough is rising, make the hummus. Add enough liquid to the hummus so that it is easily spreadable with a spoon. Keep the hummus refrigerated until ready to use. Wash the vegetables to remove debris. Slice the squash and onion into half inch thick pieces. Place the squash in a bowl and drizzle with 2 Tbsp of olive oil. Season with salt and pepper and toss to coat. Preheat a counter top grill and then grill the squash for about 5 minutes. Wipe excess oil out of the bowl the portabello cap and onion pieces. Grill them in the same manner as the squash. After the vegetables are grilled, cut into bite sized pieces. Also, cut one of the roasted red peppers from the jar into strips. Once the dough has risen to about double its original size (about one hour), begin to preheat the oven to 450 degrees. Prepare a pizza pan with non-stick spray and a generous sprinkle of cornmeal. Punch the dough down and, using floured hands, stretch it into a 16 inch circle. Using the back of a spoon, spread about half of the batch of hummus over top of the dough. Top with the grilled vegetables. Bake the pizza for 20-25 minutes or until the outside edges of the crust are golden brown. Cut into 8 pieces and enjoy!