Eva’s Lizza with Broccoli and Bell Pepper Salad
- Ingredients for 2 pizzas
- 2 Lizza Pizza Bases
- For the hummus:
- 250 g cooked chickpeas
- 2 tbsp tahini
- 2 tbsp of olive oil or a ⅓ tbsp of tahini
- Juice of 1 lemon
- 1 clove of garlic (peeled)
- 1/2 tsp cumin (whole or ground)
- 100 ml ice cold water
- 1/2 tsp salt
- For the broccoli and pepper salad:
- 300 g of broccoli
- 1 yellow paprika
- 1 large apple pitted
- 30 g roasted pumpkin seeds
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp mustard
- 1 tsp maple syrup
- salt and pepper
Preparation:
- Hummus: Boil or drain the chickpeas and rinse thoroughly. Peel the chickpeas.
- Put the olive oil, lemon juice and peeled garlic clove in the blender and mix everything until smooth. Add the chickpeas, tahini, salt and cumin and puree finely.
- Finally, add cold water and puree until the hummus is really fluffy, tender and creamy (approx. 3-5 minutes). If the hummus is not creamy enough, just add a little more water and puree everything again briefly.
- Salad: Chop all the ingredients for the salad in a food processor. Alternatively, cut the broccoli, bell pepper and apple into small pieces with a knife, mix the liquid ingredients into a dressing and season with salt and pepper. Mix everything with the pumpkin seeds.
- Pizza: Preheat the oven to 220 ° C top / bottom heat. Brush the Lizza pizza with hummus and top with the broccoli and pepper salad.
- Put in the oven for 8 minutes.
- Then take it out, serve and enjoy!

