Hummus pizza

Without tomato sauce or cheese, it feels a bit weird to call this a pizza. Whatever you want to call it, it was good: hummus, topped with lemon slices, olives, pomegranate and sun-dried tomatoes. I wasn't sure that this combination would work, but it really did -- sweet, salty and tangy, with a nice hit of garlic from the hummus.

The tomatoes got a bit burnt, but still tasted pretty good. (The pomegranate bits had been frozen, which changed their colour but they held up pretty well.)

When I did some googling about hummus as a pizza topping, it seemed like quite a few people thought it better to reduce the amount of time the hummus is in the oven, by putting it on after par-baking the crust, or even putting it on after the pizza is done. However, I thought this worked out well, and don't think the long cooking time (12 min) hurt the hummus at all.

(Pizza specs: as usual, I used my favourite dough recipe from Artisan Breads in Five Minutes a Day. This time I used 2/3 wholemeal and 1/3 white flour and it was very nice. I got some nice bubbles in the crust, maybe because the toppings were lighter and drier than usual.)