Grilled Hummus Pizzas are an easy snack or light meal that you’ll enjoy all summer long! Chewy pizza dough is topped with roasted red pepper hummus, smokey grilled vegetables, and arugula salad for a plant-based treat.
I created this recipe for my client, Sabra. Thank you for supporting the brands that keep me inspired in the kitchen.
May 13 National Hummus Day, and Sabra challenged me to create a healthy, vegetarian appetizer or snack to help celebrate.
A few days ago, we were talking about grilled pizzas and how easy they are to make and how the grill adds a hint of smokey flavor that makes them really special.
I’ve already used hummus as sauce on pasta and as a stand-in for cheese in flautas, so I had a feeling that it would also work well on pizzas. Since I was already firing up the grill, I decided to top them with grilled vegetables – I’m in love with the combination of eggplant and zucchini lately. I love the contrast something cold on top of a hot pizza, so topping it all off with a salad just seemed like the right thing to do.
These grilled hummus pizzas were even better than I imagined it might be. They’re crispy, creamy, salty, spicy (if you want them to be) and all around awesome. Give them a try and let me know what you think!
These hummus pizzas will be great for backyard parties all summer long. You can prep everything ahead of time and let guests assemble them while the main course cooks or whenever they start to feel snacky.
They’re so good that they may just become an “unofficial meal” of their own – and since they’re loaded with vegetables and have plenty of protein from the hummus, that’s totally ok.
I used Sabra‘s roasted red pepper hummus for these pizzas, because I know that flavor is a crowd favorite. I bet they’d also be delicious with sun dried tomato, basil pesto, or roasted garlic. Whichever you use, be sure to give it a good stir so you get some of those tasty toppings in each bite.
How to make hummus pizzas on the grill
Once you get the hang of it, making grilled pizzas is super easy and only takes a few minutes. If you don’t have a grill – or if it’s raining – I’ve also included directions for how to cook these hummus pizzas inside.
Start with a pound of pizza dough. To make it easier to work with, bring it to room temperature by leaving it on the counter for about an hour before you want it to cook. I like to divide my dough into four pizzas. That way, one pizza is the perfect size for a main course. You can also easily cut them into small pieces for an appetizer or snack.
if your grill has more than one burner, light just one of them. Rub the dough pieces with oil to keep them from sticking, and grill over direct heat for about 2 minutes on each side. Then slather them with hummus and move them to the other side of the grill for a minute so the hummus warms up a little. You can skip this step if you want, but I love how creamy the hummus gets when it’s a little warm.
While the dough cooks, prepare your vegetables. I toss them in olive oil, oregano, and red pepper flakes, then cook them right on the grill. A grill basket like this one keeps them from falling through the grates.
Once the vegetables are cooked, all that’s left is the assembly! Top each pizza with vegetables, then pile it high with arugula, feta, and kalamata olives. If you like a little more heat, you can also add peperoncini rings for a final touch! Eat the pizzas whole, or cut them into quarters and enjoy!
Grilled Roasted Red Pepper Hummus PizzasPrint Pin Rate
- 1 pound pizza dough
- 8 tablespoons roasted red pepper hummus
- 1 small eggplant cut into 1-inch cubes (about 1 cup)
- 1 small zucchini cut into 1-inch cubes (about 1 cup)
- ½ red onion cut into 1-inch pieces
- 1 Tablespoon olive oil
- 1 teaspoon dried oregano
- 1 generous pinch red pepper flakes
- 2 cups arugula
- 2 ounces crumbled feta
- 16 kalamata olives halved
- 1 teaspoon red wine vinegar
- 8-10 peperoncini rings optional
- Prepare your grill for indirect cooking by turning one burner. Close the lid and let the grill heat to 500 degrees.
- Divide the dough into four equal pieces. Shape dough piece into 6-inch rounds. Brush with olive oil.
- Grill over direct heat until the top of each crust is dry and puffy and the bottom is lightly charred, 2-3 minutes. Flip and cook another 2-3 minutes. Spread each pizza with hummus and cook over indirect heat for 1-2 minutes, or until hummus is warmed through.
- Meanwhile, toss the eggplant, zucchini, and onion in olive oil. Season with oregano and red pepper flakes. Cook in a a grill basket for 6-8 minutes or until lightly charred.
- In a small bowl, combine the arugula, feta, and vinegar.
- Top each pizza with 1/4 of the grilled vegetables and some of the salad. Top with peperoncini rings, if desired.