Boardman's old world pizza
Chef
John Bacha
Hospital
St. Elizabeth Boardman Hospital
Prep time
25 minutes
Cook time
25 minutes
Yield
20 individual pies
Recipe type
Plant-based
Image
ingredients
Ingredients
20 7-inch pizza dough/shells
10 cups garbanzo beans, canned
3 cups olive oil
2 cups roasted garlic
2 teaspoons salt
2 teaspoons white pepper
2 cups lemon juice
12 Hungarian peppers, sliced
2 teaspoons basil
2 cups olive oil
1 teaspoon salt
1/2 pound spinach
1 cup olive oil
40 cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon pepper
20 teaspoons toasted pine nuts
10 cups garbanzo beans, canned
3 cups olive oil
2 cups roasted garlic
2 teaspoons salt
2 teaspoons white pepper
2 cups lemon juice
12 Hungarian peppers, sliced
2 teaspoons basil
2 cups olive oil
1 teaspoon salt
1/2 pound spinach
1 cup olive oil
40 cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon pepper
20 teaspoons toasted pine nuts
preparation
Instructions
1. Thaw, proof, and dock the dough.
2. Prebake pizza crusts at 350°F for 8 to 19 minutes or until golden brown.
3. In a food processor, combine the garbanzo beans, 2 cups olive oil, roasted garlic, 2 teaspoons salt, 2 teaspoons white pepper, and lemon juice. Set aside.
4. Combine spinach and 1 cup olive oil, and roast at 350°F for 5 minutes.
5. Dress cherry tomato halves with olive oil, salt, and pepper. Roast on a sheet pan at 350°F for about 12 minutes.
6. Spread 4 tablespoons of the garbanzo bean mixture (hummus) on each prebaked pizza crust. Top each pizza with 5 to 6 bunches of wilted spinach, roughly 10 roasted tomato halves, and 1 teaspoon toasted pine nuts. Finish by baking the assembled pizzas for an additional 10 minutes at 350°F.
2. Prebake pizza crusts at 350°F for 8 to 19 minutes or until golden brown.
3. In a food processor, combine the garbanzo beans, 2 cups olive oil, roasted garlic, 2 teaspoons salt, 2 teaspoons white pepper, and lemon juice. Set aside.
4. Combine spinach and 1 cup olive oil, and roast at 350°F for 5 minutes.
5. Dress cherry tomato halves with olive oil, salt, and pepper. Roast on a sheet pan at 350°F for about 12 minutes.
6. Spread 4 tablespoons of the garbanzo bean mixture (hummus) on each prebaked pizza crust. Top each pizza with 5 to 6 bunches of wilted spinach, roughly 10 roasted tomato halves, and 1 teaspoon toasted pine nuts. Finish by baking the assembled pizzas for an additional 10 minutes at 350°F.
