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ACTIVE : 30 MIN
TOTAL TIME: 20 MIN
SERVINGS: TWO 12-INCH PIZZAS

STAFF-FAVORITE
VEGETARIAN
INGREDIENTS

One 7-ounce container of roasted-garlic hummus

3/4 cup extra-virgin olive oil, plus more for greasing

Salt and freshly ground pepper

3 medium zucchini (1 1/2 pounds), sliced on the diagonal 1/4 inch thick

Two 8-ounce balls pizza dough
DIRECTIONS

1. Set a pizza stone in the oven and heat the oven to 500° for 30 minutes. Light a grill or preheat a grill pan. Scoop the garlic from the top of the hummus into a small bowl and stir in the ¾ cup of olive oil. Season with salt and pepper. Transfer 3 tablespoons of the garlic oil to a large bowl. Add the zucchini and toss to coat. Whisk the hummus into the remaining garlic oil and season with salt and pepper.

2. Working in 2 batches, grill the zucchini slices over high heat until they are lightly charred, about 5 minutes. Brush the zucchini lightly with some of the hummus and grill for 1 minute longer, turning once.

3. Lightly rub 2 sheets of parchment paper with oil. Stretch each ball of pizza dough into a 12-inch round on each sheet. Brush each round with one-fourth of the hummus and top with the zucchini. Slide 1 parchment sheet onto the hot stone and bake the pizza for about 8 minutes, until the crust is browned. Transfer the pizza to a work surface and drizzle with some of the remaining hummus. Cut into slices and serve. Repeat with the remaining pizza.
TOTAL TIME: 5 MINUTES
SERVINGS: 2
INGREDIENTS
2 teaspoons black peppercorns

6 strawberries, hulled, plus more for garnish

1 bottle Pure Leaf™ Not Too Sweet Peach Tea
DIRECTIONS
1. Crush peppercorns with a wooden spoon in a 1-quart glass measuring cup. Add strawberries and mash well. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional sliced strawberries.
SUBSTITUTION Instead of peppercorns, add ⅛ teaspoon finely ground black pepper.

For a cocktail version, add ½ cup chilled sparkling wine into each glass.

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