Spicy Red Hommus and Basil Pesto Pizza

• YIELD: Hommus; makes 2 cups, Pesto; makes 1 cup, Pizza serves 2, easily doubled (2 Servings)
• PREP: 10 mins
• COOK: 1 hr 35 mins
• READY IN: 1 hr 45 mins

Ingredients

• 1 Large Red Capsicum Washed
• 1 Large Red Chilli Washed
• 3 Cloves of Garlic Whole
• 1 Can of Organic Chickpeas Rinsed & Drained Well
• 1/2 Cup Tahini
• Juice from 1 Large Lemon
• Pinch of Salt
• 1/4 Cup Olive Oil
• 2 Cups Fresh Basil
• 1 Tsp Lemon Juice
• 1 Tsp Olice Oil
• 1 Tbsp Savoury Yeast Flakes (Nutritional Yeast) Optional
• 1 Tsp Safflower Oil
• 2 Cups Mushrooms Sliced
• 1 Large Red Onion Sliced
• Spicy red Hommus (as little or as much as you like)
• Basil Pesto (as little or as much as you like)
• 2 Pita Bread/Pizza Bases/Gluten Free Pizza Bases
• 1 Large Sliced Tomato
• 1 Cup Finely Diced Kale

Instructions

1. Spicy Red Hommus
2. Heat oven to 200ºC
3. Place the capsicum on a baking tray and cook for 45 minutes
4. Turn the capsicum over and add the chilli and garlic to the baking tray
5. Cook for a further 20 minutes, then carefully remove and place all into a plastic container with a lid; set aside for 10 minutes
6. In a food processor, add the chickpeas, tahini, lemon, salt and olive oil, blend until it becomes smooth
7. Carefully peel the capsicum, chilli and garlic cloves and add them to the hommus
8. Blend again, ensuring a smooth consistency
9. Basil Pesto
10. Blend all ingredients together until chunky
11. Pizza
12. Sauté onions for 10-15 minutes until they begin to caramelise
13. Add the mushrooms and cook for five more minutes
14. Spread the hommus on the base, then dollop the pesto on top, layer the tomatoes, cooked mushroom and half of the kale
15. Bake at 180ºC for 15 minutes, then top with the remaining kale
16. Serve immediately

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Beginner