Veggie Pizza with garlic hummus

Take homemade pizza to the next level by passing on the marinara and trying a different sauce for an interesting flavor change.

Makes: 8 slices (one 14-inch pizza or two 8-inch pizzas) Total time: 2 1/2 hours

1	cup warm water (100-110°)1 cup
1	pkg. active dry yeast (2¼ tsp.)1
2½	cups all-purpose flour2 1/2 cups
½	cup bread flour 1/2 cup
1	Tbsp. kosher salt1 Tbsp.
2	Tbsp. extra-virgin olive oil2 Tbsp.
	Yellow cornmeal
1	cup prepared garlic hummus1 cup
1	bag fresh spinach, blanched, chopped, and squeezed dry (9 oz.)1
½	red bell pepper, thinly sliced 1/2
2	Roma tomatoes, thinly sliced2
1½	cups shredded provolone cheese1 1/2 cups
¼	cup shredded Parmesan 1/4 cup
	Red pepper flakes (optional)

Combine water and yeast in the bowl of a stand mixer; let stand until bubbly, about 5 minutes.

Whisk together flours and salt in a separate bowl; add with oil to yeast mixture. Using a dough hook, mix dough on low speed until smooth, 7–10 minutes. Transfer dough to an oiled bowl; cover and let rise until doubled, about ¹¹⁄₂ hours.

Preheat oven to 475°, placing a baking stone or an inverted baking sheet on the middle rack.

Generously sprinkle cornmeal on a pizza peel. Press dough into a 14-inch circle on the peel. Spread hummus over dough, leaving a ¹⁄₂-inch border; top with remaining ingredients. (For two 8-inch pizzas, divide dough and toppings in half.) Freeze pizza at this point, if desired.

Slide pizza onto baking stone in oven; bake until crust is golden, 12–15 minutes (10–12 minutes for 8-inch pizzas). Remove pizza from oven and cut into slices.

Nutrition Information
Per slice from 14-inch pizza: 343 cal; 13g total fat (5g sat); 18mg chol; 1068mg sodium; 44g carb; 5g fiber; 14g protein

This yeast pizza dough rises best in a warm environment. It will rise more slowly if your kitchen is cool.

You can freeze unbaked pizza on the peel. Once the pizza is frozen, wrap it and store it in the freezer.