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Recipe of the Week

May 27, 2014

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Hummus Tortilla Pizzas by Dreena Burton

hummus_tortilla_pizzas

On those days when you don’t have time to prepare an elaborate meal, throw together these easy and delicious Hummus Tortilla Pizzas. When choosing your toppings, you can go wherever your mood takes you!

This is less of a recipe and more of a toppings suggestions page! Let your creativity shine!

Ingredients

  • Whole-grain tortillas of choice (whole-wheat, sprouted, gluten-free, etc.), 10″ or similar size (1-2 shells per person)
  • Hummus of choice (about 1/3-1/2 cup per pizza)
  • Toppings of choice (olives, capers, sliced bell peppers, roasted mushrooms, thinly sliced onions, diced tomatoes, etc.; see suggestions below)
  • Chopped fresh herbs/nutritional yeast (aka nooch)/black pepper/coarse salt (for serving)

Directions

Place whole-grain tortillas on a baking sheet lined with parchment paper. Bake for 7-9 minutes, until just crispy and golden (watch, they can turn from golden to burnt quickly). Remove and let cool on baking sheet while preparing toppings/hummus.

When ready to bake, spread a layer of hummus (fairly generous, and using more around the edges rather than in the centre to prevent pizza from getting soggy in the middle) over the tortilla and add your toppings. Bake immediately (don’t let sit with hummus on tortilla for too long as the tortilla will become soggy), in a preheated oven at 400 degrees for 7-10 minutes (just to heat through toppings).

Remove, slice, and serve! Sprinkle portions with chopped fresh herbs, a sprinkle of nooch, and/or a touch of coarse salt/black pepper.

Toppings Note:
Very moist vegetables will release water when baking and can make your pizza soggy. So, choose vegetables that don’t release too much juice, or pre-roast the veg to concentrate the vegetables. It’s fine to use some wetter vegetables (ex: tomatoes, mushrooms), just don’t overdo them, and combine with other toppings that are dried (ex: sliced onions, chopped bell peppers, olives).

Click here to view the recipe on Dreena’s webpage, and see some of her suggested topping combinations!

Click here to download Dreena Burton’s Plant-Powered 15 e-book! Use code PCRMnews for 25 percent off!

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Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org