Beet And Hummus FlatBread with Aragula

The different kinds of pies could be extraordinary if it was a pie that explored cultures. Introducing In pursuit of More's recipe of the Beet and Hummus Flatbread with Aragula, also known as a pizza.

1 of your favorite pizza dough (enough for one pizza, IPOM dough recipe here)
Olive oil for brushing the dough while baking
1.5 cups your favorite hummus, IPOM basic hummus recipe here
2 medium/large beets, roasted, peeled & finely cubed (about 1.5-2 cups once chopped)
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp shallots, minced
1 tsp sugar
1/4 tsp salt
2-3 large handfuls baby arugula

To make this simple yet delicious appetizer or main dish, simply prepare or gather your favorite pizza dough and prepare it for baking. You will also need hummus prepared, as well as your roasted beets.

For the dough:
  1. To have it ready for baking, I do this by leaving pre-made dough out on the counter for at least 1-2 hours, ensuring the kitchen is warm & cozy to encourage the dough to warm up and to activate the yeast.

For the beets:
  1. You will need pre-roasted beets as well for this, and you can do this up to 4-5 days in advance by washing the beets and wrapping them in foil that has been pricked 6-8 times with a fork. Bake in a 350 degree oven for about an hour, or until soft, making sure to have them on a pan to catch any drips of beet juice as they bake. To keep the beets until ready for use, simply keep them wrapped in the fridge.
  2. When ready to use, un-wrap the beets and running them under cold water, peel the skins off with your hands & discard. Chop your beets into (1/2) inch cubes and set aside in a bowl. In a separate bowl, whisk together the oil, vinegar, shallots, sugar & salt and drizzle this over the chopped beets. Mix the beets & the dressing well and set aside.

For the hummus:
  1. Have your favorite hummus ready to go for this, and I suggest a plain hummus for simplicity, but you can really use whatever you fancy here. You will need roughly 1/5-2 cups for this, depending on the size of your flatbread.

Beet & Hummus FlatbreadBeet & Hummus Flatbread:
  1. To bake the dough, heat the oven to 400 degrees. Stretch onto a flat oiled cookie sheet and brush the dough liberally with olive oil all over the top. Bake for 20 minutes or so, until fragrant and starting to crisp up on the edges. It can be helpful at the 10 minute mark to prick the dough here and there with a fork to allow steam to escape.
  2. Once ready, remove the flatbread from the oven and allow to cool for a minute. Slather the hummus evenly over the flatbread and follow with the dressed beet mixture, dotting it about here and there, evenly. Top with a generous few handfuls of baby arugula and you are ready to serve! Cut as you desire into small or larger pieces and enjoy!
Posted by Diane Araga, on December 20, 2013 at 1:00 PM