Vegan pizza with grilled vegetables and chickpea cream

Ingredients

For 1 serving

• Whole wheat flour90 g
• Active dry yeast2 g
• Hummus50 g
• Eggplant100 g
• Zucchini100 g
• Bell peppers80 g
• Extra virgin olive oil2 teaspoons
• Basil4 g
• Saltto taste

Contains: gluten, sesame,

In season: June – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
4. Meanwhile heat a griddle pan over high heat. Wash the vegetables; slice the aubergines and courgettes about 5 mm thick and cut the peppers into strips, removing seeds and membranes. Grill for 2–3 minutes per side, until soft and marked, then dress with the oil and a pinch of salt.
5. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Slide it on its paper onto the hot tray and bake at 250 °C for 10 minutes, until golden.
6. Spread the hummus over the base, top with the grilled vegetables and basil and return to the oven for 3 minutes, just to warm through.