Lunch: Veggie Pizza with Garlic Hummus

I’m not the type of person who turns to food for comfort, so I’ll spare you the Star Jones “food never judged me” speech. But this pizza was undeniably the result of a much needed emotional release. To me, that’s the beauty of cooking – it’s a welcome dis

This recipe includes superfoods such as:

Spinach

Health benefits of Veggie Pizza with Garlic Hummus

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 cup warm water (100-110 ºF)
1 package (2 1/4 teaspoons) active dry yeast
2 1/2 cups all purpose flour
1/2 cup bread flour
1 Tablespoon kosher salt
2 Tablespoons extra virgin olive oil
Cornmeal
1 cup prepared garlic hummus
1 1/2 cups fresh spinach, blanched & squeezed dry
1/2 of a red bell pepper, thinly sliced
1 medium tomato, thinly sliced
1/2 of a white onion, thinly sliced
1 1/2 cups shredded provolone
1/4 cup shredded Parmesan

Instructions

Combine the water and yeast in the bowl of a stand mixer. Let rest until bubbly, about 5 minutes.
Whisk together the all purpose flour, bread flour and kosher salt in a bowl.
Add the flour mixture and oil to the bowl with the yeast.
Using a dough hook, mix the dough on low speed until smooth (roughly 7 to 10 minutes). Remove the dough and knead it once or twice to create a smooth top.
Transfer the dough to a bowl brushed with olive oil and cover with a moist towel.
Let the dough rise in a warm place until it has doubled in size (roughly 1 1/2 hours).*
Preheat the oven to 475 ºF, placing a pizza stone or inverted baking sheet on the center rack.
Sprinkle the pizza peel with cornmeal. On a cutting board, roll out the dough until it is 14" in diameter. Transfer it to the prepared pizza peel.
Spread the hummus over the dough, leaving a 1/2" border.
Top the hummus with the fresh spinach, bell pepper, tomatoes, onion, provolone and Parmesan.
Slide the pizza onto the baking stone or inverted baking sheet.
Bake until golden brown, about 12-15 minutes.
Remove and cut into slices.
* Helpful Hint: I find that that a dryer (shortly after it's been used) is the best place to set dough to rise. It's both dark and warm, the perfect mix of factors to get dough to double in size.