This time of year, pumpkin recipes are abound. The sweet recipes range from pumpkin bars, pumpkin bread, pumpkin ice cream, to even a pumpkin dump cake. It’s even creeping into the savory side in recipes such as pumpkin chili and pumpkin macaroni and cheese. One thing that I can say I have never seen is pumpkin hummus, but I found it here on my Secret Recipe Club assignment for November on Noelle’s blog, An Opera Singer in the Kitchen.
Noelle really is an opera singer (which I find amazing). Not only that, but she just gave birth to a beautiful baby girl on November 2nd. Many of her recipes are vegan. While we are not vegans nor vegetarians ourselves, I had a lot of fun looking through her recipes. While I lingered over these enchiladas for awhile, I finally decided on this pizza. As mentioned above, I have never seen a pumpkin hummus, and we definitely love pizza.
The pizza came together really well. I mixed the crust ingredients together in my stand mixer using the dough hook, and it rose beautifully. As we are not vegan, I did add cheese on top of the pizza – a combination of Parmesan and part-skim Mozzarella. My only other change was to use less oil in both the hummus and to cook the onions/spinach than was originally called for in the recipe. Not surprisingly, we loved the combination of these ingredients on the final pizza. While there, the pumpkin flavor was not really prominent in the hummus, and it served mostly to make a really smooth hummus.
Would I make this again? Absolutely. In the future, I may add another onion and a little bit more spinach to up the topping ratio a little, but it is definitely a meal we enjoyed. Thanks Noelle and congratulations on your new little one!
1 cup white bread flour + 3/4 cup all-purpose flour, divided
3/4 tsp. Kosher salt
1/4 cup rosemary, chopped finely
2 tsp. garlic powder
2-1/4 tsp. instant yeast
3 Tbsp. olive oil
2/3 cup warm water
3/4 cup pumpkin puree
1/2 cup chickpeas, drained and rinsed
2 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 Tbsp. lime juice
2 Tbsp. Tahini paste
2 Tbsp. olive oil
1-2 onions, thinly sliced
3-6 cups fresh spinach, packed
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup Parmesan cheese
1 to 1-1/2 cups part-skim Mozzarella cheese
For the crust, mix together the 1 cup of bread flour, salt, sugar, rosemary, garlic powder, and yeast in the bowl of a stand mixer. Stir well. Add 2/3 cup warm water and the oil. Stir well. The dough will be wet and sticky at this point. Place dough hook attachment on the mixer and turn onto speed number 1. Add the remaining 3/4 cup of flour gradually until the dough becomes cohesive and less sticky. You may add up to another 1/4 cup extra flour if needed. Let the mixer continue on speed number 1 for another 4-5 minutes or until the dough becomes smooth. Place into a bowl sprayed with non-stick spray, cover with plastic wrap, and allow to rise for 1-1/2 hours or until an indentation remains when you stick your finger into the dough. Place a pizza stone in the oven and preheat the oven to 450 degrees about thirty minutes before you plan to bake the pizza. If you are not using a pizza stone, you can preheat the oven immediately before baking.
For the hummus, combine the ingredients in a food processor and process until smooth. For the onions, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions, and cook 20-30 minutes until browned and caramelized, stirring occasionally to prevent burning. When the onions are finished, add the spinach and pepper and cook 1-2 minutes until the spinach is wilted.
Roll the dough out using hands or a rolling pin on a piece of parchment paper. Shape a crust around the edges with your hands. Top with hummus and the onion and spinach mixture. Sprinkle with Parmesan cheese and the mozzarella. If using, take the hot stone out of the oven and slide the parchment paper and pizza onto the stone. Bake for 12-14 minutes or until the crust is browned and the cheese is melted. Slice and serve.