Chorizo and Hummus Naan Pizza
Servings 4
Ingredients
Roasted tomato basil hummus
- 1 pint cherry tomatoes
- 2 garlic cloves
- 1 tablespoon olive oil
- salt and pepper
- 15 ounces canned chickpeas drained, liquid reserved
- ¼ cup basil
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 5 tablespoons reserved chickpea juice
- salt and pepper
Naan pizza
- 4 ounces uncured chorizo
- 4 naan
- 4 ounces smoked mozzarella
- ¼ cup thinly sliced red onion
- 8 peppadew peppers sliced
Arugula salad
- 2 cups arugula
- ¼ cup chopped castelvetrano olives
- ¼ cup chopped parsley
- 2 tablespoons chopped fresh oregano
- 2 ounces crumbled feta
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons red wine vinegar
- salt and pepper
Instructions
- Preheat oven to 425 degrees F.
- Toss cherry tomatoes and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until lightly charred.
- Combine roasted tomatoes and garlic with chickpeas, basil, tahini, lemon juice and reserved canned chickpea liquid in a blender or food processor. Blend until smooth and season with salt and pepper.
- Increase oven temperature to 500 degrees F.
- Heat saute pan over medium heat. Add chorizo and cook until browned, breaking it up with a wooden spoon into smaller chunks. Remove from heat.
- Assemble pizzas. Spread hummus on naan and top with smoked mozzarella, crumbled chorizo, red onion, and sliced peppadew. Place pizzas on sheet pans and bake for 4 minutes or until cheese is melted and lightly browned.
- Meanwhile, make arugula salad. Toss arugula with chopped olives, parsley, oregano, feta, olive oil, and red wine vinegar. Season with salt and pepper.
- Remove pizzas from the oven and top with arugula salad. Serve immediately.
Notes
The roasted tomato basil hummus can be prepared up to 5 days in advance. Store in the fridge until ready to use.