Roasted Hatch Chile White Bean Cheesy Hummus, Kale, Cherry Tomato Pizza. Vegan Mofo Recipe

My love for Pizza and home-made hummus continues to make this Mofo Post 2. Exhibit 1 Chana Masala Hummus pizza, Exhibit 2 Split pea hummus pizza.
Made this pizza about a week back with a soft Quinoa and bread flour crust, topped with a spicy cheesy hummus made with hatch chilies, smoky paprika and Northern white beans. Topped with the favorite cute cherry tomatoes, some Kale and red onions. No cheese needed. Yum!

It takes like 5 minutes to prep and blend up the hummus. The hummus is delicious by itself, cheesy, smoky, spicy! If you already have a prepared pizza crust or use tortillas or lavash bread as a base for individual pizzas, then its just a few more minutes to bake, and the pizza is ready to be gorged upon(a few more minutes if you would like to save your palate from burning).

Now if someone asks you where is the protein in the meal, point to that super thick layer of beany goodness. Hatch chile hummus pizza!

Dont want to make a pizza? press this up between 2 slices of bread for a hummus sandwich!
I roasted the hatch chilies at home a day before. You can use store bought roasted hatch chilies or other roasted mild chile peppers like Anaheim or Poblano.

More Pizzas and glutenfree Crust options here.

Steps:

Roast the Hatch Chiles. Peel and keep ready.



Prep the dough



Load with the while bean mixture



Load with Kale/greens, cherry tomatoes, onion.



Bake for 18-20 minutes.



Sprinkle salt, pepper, smoked paprika! and chopped fresh cilantro. Serve hot.



Roasted Hatch Chile White Bean Hummus, Kale, Cherry Tomato Pizza.
Allergen Information: Free of Dairy, egg, corn, soy, nut. can be made gluten-free with gluten-free crust.

Makes 1 pizza
Ingredients:
For the Hatch Chile Bean Hummus:
2 Roasted Hatch Chiles
1 can White northern beans (15 oz)
3-4 cloves roasted garlic or a 1/2 tsp garlic powder or raw garlic
a handful of cilantro
1 Tablespoon nutritional yeast or to taste
1/2 teaspoon salt or to taste
1/4 teaspoon smoked paprika
1 tomato, chopped
2-3 Tablespoons water

1 Recipe Quinoa Pizza crust (without the olives), Or use any other Crust of choice, gf options.
Toppings:
Cherry tomatoes, halved
Red onions, sliced
curly Kale, massaged or raw, chopped
smoked paprika to taste
cilantro leaves

Method:
Roast the Hatch Chile:
Bake the hatch chilies on a baking sheet, at preheated 425 degrees F for 20-30 minutes. Move them a bit after 15 minutes. Bake until most of the skin is crinkly and starting to blacken.
Remove from oven and put in ziplock or a closed container for a 10-15 minutes. The chilies will steam and the skin will loosen. Peel the chilies and store. A few days in the refrigerator, freeze for longer shelf life.

For the Hatch Chile Bean Hummus:
Throw everything in the blender and blend. Taste and adjust salt and spice.

For the Pizza:
Prepare the dough and shape to a 11-12 inch oval.
Spread all the hatch chile hummus on the dough into a thick layer.
Top with Kale, onions and tomatoes.
Sprinkle salt and pepper.
Bake at preheated 425 degrees F for 18-19 minutes.
Remove from oven, sprinkle smoked paprika, top with chopped cilantro, slice and serve.