Balsamic Vegetable Pizza with Lima Bean Hummus

It's Pizza Night!  We wanted to do something different so I found the recipe online.  We really enjoyed it!  The hummus works as a sauce and the vegetables were really nice.  There is some nice flavor from roasting the veggies and the vinegar adds a nice bite.  These veggies then go really well with the smooth Lima bean hummus. Please note though, the humus tastes like Lima beans (not hummus) so if you don't like Lima beans I would shy away from this one.  It was a different, and really good, new pizza for us!

Ingredients for Lima Bean Hummus:.  

• 1 16 ounce bag of frozen lima beans, or about 2 cups shelled fresh beans
• 1 packet Sazón Goya seasoning, with saffron
• 1 cup cilantro leaves
• 2-3 tablespoons lime juice
• 2-3 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon salt (or to taste)
• Red pepper flakes to taste
• Black pepper to taste

Preparation of Lima Bean Hummus:

1. Bring a pot of salted water to a boil. Add the lima beans and the packet of Sazón Goya seasoning and return to a boil. Simmer beans for 8-10 minutes, or until desired tenderness.
2. Drain beans well and let cool for 5 minutes. Add beans to a food processor with 2 tablespoons olive oil and the cilantro.
3. Process beans and cilantro for 30 seconds or so. Add lemon juice, salt, pepper, cumin and process until smoooth, adding more olive oil if mixture seems too dry. Taste for seasoning and add more salt, lime juice, or pepper to taste.
4. Serve with chips or vegetables for dipping, or on sandwiches.
5. Store dip in the refrigerator, in a lidded container, covered with a thin layer of olive oil. (Dip keeps for 3-4 days).

Ingredients:

• Pizza dough for one 12-inch pizza (homemade or store-bought)
• 1 cup lima bean humus
• 2 cups zucchini and/or yellow crookneck squash, sliced thinly
• 1 onion, sliced
• 1 red pepper, sliced
• 2 tablespoons balsamic vinegar
• 1-2 teaspoons Dijon or other grainy mustard
• 1/4 cup olive oil, plus 1 tablespoon
• 1 teaspoon salt
• Ground black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Preparation:

1. Preheat oven to 450 degrees, with pizza stone inside (if using).
2. Whisk mustard into vinegar and gradually add olive oil while stirring. Toss vegetables with dressing and salt and pepper to taste.
3. Spread vegetables out on a foil-lined baking sheet and roast until soft, about 25 minutes.
4. Roll out pizza dough to a 14-inch circle (or according to recipe directions or directions on package). If using a pizza stone, transfer dough to a wooden board dusted with cornmeal. Otherwise place dough on a greased baking sheet.
5. Brush dough with 1 tablespoon olive oil. Spread lima bean dip over pizza, leaving a one-inch border all around. Top with roasted vegetables, and sprinkle cheeses over vegetables.
6. Bake pizza on pan (or slide directly onto pizza stone, if using) for 12-15 minutes, or until crust is golden brown and crispy.
7. Remove from heat and serve warm.