Roasted Hatch Chile White Bean Cheesy Hummus, Kale, Cherry Tomato Pizza. Vegan Mofo Recipe

Dont want to make a pizza? press this up between 2 slices of bread for a hummus sandwich!
I roasted the hatch chilies at home a day before. You can use store bought roasted hatch chilies or other roasted mild chile peppers like Anaheim or Poblano.

More Pizzas and glutenfree Crust options here.

Steps:

Roast the Hatch Chiles. Peel and keep ready.



Prep the dough



Load with the while bean mixture



Load with Kale/greens, cherry tomatoes, onion.



Bake for 18-20 minutes.



Sprinkle salt, pepper, smoked paprika! and chopped fresh cilantro. Serve hot.



Roasted Hatch Chile White Bean Hummus, Kale, Cherry Tomato Pizza.
Allergen Information: Free of Dairy, egg, corn, soy, nut. can be made gluten-free with gluten-free crust.

Makes 1 pizza
Ingredients:
For the Hatch Chile Bean Hummus:
2 Roasted Hatch Chiles
1 can White northern beans (15 oz)
3-4 cloves roasted garlic or a 1/2 tsp garlic powder or raw garlic
a handful of cilantro
1 Tablespoon nutritional yeast or to taste
1/2 teaspoon salt or to taste
1/4 teaspoon smoked paprika
1 tomato, chopped
2-3 Tablespoons water

1 Recipe Quinoa Pizza crust (without the olives), Or use any other Crust of choice, gf options.
Toppings:
Cherry tomatoes, halved
Red onions, sliced
curly Kale, massaged or raw, chopped
smoked paprika to taste
cilantro leaves

Method:
Roast the Hatch Chile:
Bake the hatch chilies on a baking sheet, at preheated 425 degrees F for 20-30 minutes. Move them a bit after 15 minutes. Bake until most of the skin is crinkly and starting to blacken.
Remove from oven and put in ziplock or a closed container for a 10-15 minutes. The chilies will steam and the skin will loosen. Peel the chilies and store. A few days in the refrigerator, freeze for longer shelf life.

For the Hatch Chile Bean Hummus:
Throw everything in the blender and blend. Taste and adjust salt and spice.

For the Pizza:
Prepare the dough and shape to a 11-12 inch oval.
Spread all the hatch chile hummus on the dough into a thick layer.
Top with Kale, onions and tomatoes.
Sprinkle salt and pepper.
Bake at preheated 425 degrees F for 18-19 minutes.
Remove from oven, sprinkle smoked paprika, top with chopped cilantro, slice and serve.