Things are getting busier and busier!! My Eat, Drink and Be Vegan manuscript is due mid-April. I am finalizing the last ten or so recipes, editing all the recipes and writing to pull the entire book together.
Since the 'main course' recipes are finalized for the book, most dinners these last couple of weeks have been quick and simple. Like this pizza.
Any of you 'old-timers' to this blog have seen variations of this hummus pizza before. This time, I used my new recipe for Almond Red Pepper Hummus (which, by the way, is ahhhmazing!). I slathered the hummus on a whole-wheat tortilla (prebaked just to get crispy), topped it with sun-dried tomatoes, olives, parsley and scattering of Lightlife Tempeh Bacon. Bake at about 400 or 425 for just about 6-10 minutes... enough just to heat it through, and then presto! Ready to eat!
Since this pizza was fairly rich and pungent with the salty toppings, I paired it with a very big fresh salad (more than you see on this plate). Lots of greens, cukes, mini bell-peppers, tomatoes, sliced green onions, and then tossed the lot with Lemon Zinger Vinaigrette from Vive. I LOVE this vinaigrette, it is quite tangy and lemony, and just the perfect type of salad dressing to cleanse your palate when eating spicy, rich, or 'heavier' main courses.
Have you tried the Lemon Zinger Vinaigrette yet? Do so! It's so refreshing and tangy. Recently I've been using walnut oil in place of the olive (or hemp) oil listed in the recipe, and it's delicious... and another great source of omega 3's!
Oh, when the pizza is ready to serve, give it a nice drizzle of a good olive oil (or use your balsamic-flax oil).
