15 Minute Hummus Salad Pizza. This pizza is your new lunchbox best friend. Why not eat salad on a pizza? It’s absolutely perfect for a quick lunch on the go!
I’m all about the quick lunches, especially when we all have a million and one things to do. But that doesn’t mean I just want to grab a lousy sandwich and be done with it. This 15 minute hummus salad pizza is ready so quickly, it’s ridiculous. We’re going to cheat a bit and use a pre-made flatbread (because cheating IS ok sometimes!!), and top it with some simple, delicious ingredients.
This post is a collab with Ally from Loveleaf Co. Ally is all about great salad, which I obviously love! You can check out her Barbeque Chickpea Socca Salad Pizza here! When we were chatting, we came up with the idea of a salad on a pizza, and it got me thinking. Obviously salad on a pizza is not conventional and I was thinking about how I could make it work, and make it fast.
By using hummus in place of tomato sauce on the base, you’re getting that salad-y experience, as well as a good dose of protein. Especially if you use homemade hummus, find my favourite recipe here!. The hummus is baked on the base along with some orange bell pepper and sun dried tomatoes for some contrasting sweet and salty flavour. Once baked, the pizza is loaded up with fresh, spicy arugula (or rocket, for us English folk), some avocado and sprinkled with mixed seeds.
Don’t forget to check out Ally’s post, and let me know in the comments if you love the idea of hummus as a pizza sauce!
15 Minute Hummus Salad Pizza
15 Minute Hummus Salad Pizza. This pizza is your new lunchbox best friend. It’s absolutely perfect for a quick lunch on the go!
Servings: 1 pizza
Prevent your screen from going dark
- 1 Flatbread
- 1/4 cup Hummus
- 1/2 Orange Bell Pepper sliced thinly
- 3 Sundried Tomatoes chopped
- 1 large handful Arugula
- 1/2 Avocado sliced
- Mixed seeds for topping optional
Preheat the oven to 200°C.
Spread the hummus over the flatbread and add the bell pepper and sun dried tomatoes. Bake for 10 minutes until the pepper is soft.
Top with the arugula, avocado, mixed seeds and serve!
Can be stored in the fridge, covered for 2 days. Best eaten immediately.