Aunt Sarah: This posts’s for you. Over the weekend my aunt texted me to say that a local bakery had a killer pizza that day. As soon as I read the words “roasted fennel” and “balsamic vinegar” my tongue got all hot, my mouth suddenly  felt parched and my peanut butter & jelly sandwich that I’d packed for lunch started to just look plain sad. But I’ve already made you a roasted fennel pizza. So, how about this balsamic vinegar? How can we use it? These days I don’t have the time to play around in my kitchen as I used to, so I rely on quick dinners and Trader Joe’s easily prepared foods to save time, as I’m sure many of you do as well. So this pizza comes to you from two places: the need for quick food on the table but the refusal to settle for something boring.

Slightly adapted from here

One 12″ pizza

What you need:

one container of regular hummus (about 1 cup); I’ll post one of my own soon!

1-2 tsp cayenne pepper

this pizza dough recipe OR buy pizza dough from the store

about 1/2 c sun dried tomatoes; chopped

a little under 1/2 c balsamic vinegar; reduced (plus a couple of tsps of sugar)

1/4 c fresh parsley; chopped

salt & pepper to taste

olive oil

How to do it:

Preheat your oven to 475 F and turn on a burner to low heat. Heat up your balsamic with the sugar. PLEASE, open your windows or your eyes will burn off. Let it cook for about 10 minutes and sit. It will reduce and thicken.

Roll out your pizza dough with a roller/glass cup/whatever you have that will accomplish this task. Line a baking pan with parchment paper and place dough onto it. Add a little olive oil, brush it around (or use a tissue to spread it) and add a little salt and pepper. Place your pan on the very, very bottom of your oven (not the bottom rack but the bottom of the oven) for about five minutes or until the dough begins to bubble and slightly brown. Remove from the oven.

Your balsamic should be kind of thick now, like a syrup. Brush/tissue/drizzle a thin layer of it onto your dough, leaving a half inch border and being careful not to get the center of your pizza too moist. Mix the hummus with a couple tsps of cayenne pepper. This is depending on your taste. I like things spicy. Start slow, if you must, and taste test. Spread the hummus onto the pizza, staying within the balsamic’s border. Drop your sun dried tomatoes on top and stick it into the oven for another six or seven minutes. The hummus will change to a brownish/reddish color. Remove from oven, garnish with parsley and enjoy! Shouldn’t take more than 20 minutes.

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One thought on “Hummus & Sun-Dried Tomato Pizza with Balsamic Vinegar Reduction (Whole Wheat!)

  1. Marianne Gabelman says:

    Okay, I’m going to skip the store-roasted chicken l was planning to serve for dinner and make this instead. It looks awesome. The balsamic reduction really finishes it off in an interesting way. Do you have other tasty recipes for hummus? Thanks, Marianne

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