Hummus and Arugala Pizza

Leftover arugala from your Arugala, Diced Dates and Blue Cheese salad? Lightbulb moment: I wish I thought of eating my salad in pizza form before. Recipe adapted from Gourmet Made Simple (Don’t you love when you rediscover an old cookbook fave?)

I do envision myself baking my own dough one day but I had just returned from Barry’s Boot Camp so today was not that day. I used Trader Joe’s Whole Wheat.

I favor extremely thin, crispy pizza crust so next time, I will take the time to really roll this thing out nice and thin

While the crust is going (10-12 minutes), you can whip up the hummus.

Blend the following:

1 15 oz can chickpeas, rinsed and drained

2 tbsp chicken stock

2 tbsp olive oil

2 tsp lemon zest

1 tsp ground cumin

1 clove garlic

cayenne pepper to taste

 

Add more chicken stock if necessary so the mixture is smooth and easily spreadable.

In a large bowl, toss 4 c. arugala with the following:

2 tbsp olive oil

1 tbsp lemon juice

1 tsp dijon mustard

Season with salt and pepper to taste

Top it all off with Parmesan curls and enjoy!

For whatever reason, I always think of meals in terms of entertaining. To make this less messy to eat as a party app, I would pre-cut in two-bite pieces.