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You are here: Home » Kosher (All)

Grilled Vegetable Pizza with Hummus

Jul 25, 2017 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review
For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.

The ultimate grilled vegetable pizza spread: hummus on a pizza crust, topped with grilled vegetables, fresh tomatoes, and olives, and grilled again until warm.

For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.

Cooking with minimal equipment and no mess

Cleaning. Love it or hate it, it's something that HAS TO be done, especially when you cook as much as we do. The two of us are usually opposites on pretty much everything. But when it comes to this, we're totally on the same page: neither one of us likes it. At all. Of course, we like the end result... but that doesn't usually last long, which makes it that much more frustrating!

Since cleaning can't be avoided, we always try our best to prevent huge messes as much as possible. Two of our best strategies are:

  1. Clean as you go, so by the time you're done cooking, it doesn't look like a hurricane came through your kitchen.
  2. Try to avoid spills/leaks as much as possible. Especially any kind of oil on the floor, and especially, in the refrigerator (because, let's face it, if cleaning isn't your thing, cleaning the fridge can be absolute torture).

The clean-as-you-go part is fairly easy. It just requires a little bit of discipline to be accomplished. The spilling prevention, however, not so easy. It requires :

a) not being a klutz (and if you are, probably not much you can do about it...) ; 

b) cleaning as you go, so you don't end up with stuff all over the place that can be easily knocked down; and

c) good storage containers. Especially if you want to avoid spending an hour cleaning the refrigerator, or if you're planning on transporting food in your car (which we do quite often).

Let's talk about that latter for a second. Because, if you're anything like us, you know that not all storage containers are created equal. And you know, because you've learned it the hard way...

So now that we've learned our lesson, we know what to look for!

  • A container that seals properly, so there are no leaks or spills.
  • A container that is stain and odor-resistant. Because honestly, we don't have the time to scrub containers for 15 minutes to remove food stains. We have better things to do. And garlic-scented fruit salad? No, thank you.
  • A clear container, so you can see what you put in there, instead of having to open and close all the containers in your fridge 20 times. Back to the cleaning thing again: if you do that, chances are YOU WILL END UP SPILLING SOMETHING.
  • A container that is BPA-free (because, you know, we prefer our food to be chemical free) and microwave safe, that can go from fridge to microwave without having to remove the lid (try to picture tomato sauce splattered all over the inside of your microwave without cringing...).
  • Stackable containers, so they can fit perfectly in the fridge and not fall all over the place.
  • And last, but not least, a container that is DISHWASHER SAFE. So you don't end up with a half-melted, useless thing that needs to go straight into the trash.

Think we're asking too much? Maybe. Did we find what we were looking for? You bet.

For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.

Next time you're at your local Target store, walk by the houseware/kitchen section, and look for Rubbermaid BRILLIANCE™ food storage containers. Not only do they hit all the points we mentioned above, but they're also elegant and beautifully designed. The splatter-free lid design has built-in vents that allow steam to escape, so you can microwave food without removing the lid (all you have to do is move the latches to the upward position). They also have a full lifetime warranty!

We love using these Rubbermaid BRILLIANCE™ containers to marinate veggies for grilling without worrying about leakage, like we did for this recipe. They're also great for prepping your veggies ahead of time and keeping them fresh. So, double the time saving!!

How to Make a Grilled Pizza

For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash, and Japanese eggplant in olive oil, lemon, garlic, coriander, cumin, and ginger, and grilled them until tender. We spread our homemade hummus over store-bought crust instead of cheese for a healthier twist and a boost of protein (need a shortcut? Store-bought hummus works just fine!)

For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.
For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.
For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.

More Hummus Recipes For You

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  • Hummus and Grilled Vegetable Pizza
  • Red Pepper and Harissa Hummus
  • Chipotle Hummus and Roasted Vegetable Tacos
  • Warm Deconstructed Hummus
  • Shawarma Mushroom Hummus Recipe

Did you like our grilled pizza recipe?

For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger.  We spread a store bough crust with our home made hummus, instead of cheese for a healthy twist.

Hummus and Grilled Vegetable Pizza


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 52 minutes
  • Yield: 4-6
  • Diet: Vegan
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Description

For this Hummus and Grilled Vegetable Pizza recipe, we marinated zucchini, yellow squash and Japanese eggplant in olive, lemon, garlic, coriander, cumin and ginger, and threw them on the grill till tender. We spread our homemade hummus over store bough crust instead of cheese for a healthier twist and a boost of protein (need a shortcut? Store bought hummus works just fine!)


Ingredients

Units Scale
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ¼ teaspoon ground powder ginger
  • 1 yellow squash, sliced ¼" thick
  • 1 Zucchini, sliced ¼" thick
  • 1 Japanese Eggplant, sliced ¼" thick
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon freshly squeezed lemon juice
  • 2 store bought pizza crusts
  • 1 cup hummus, home made or store bought
  • 6-8 black cured olives, pitted
  • 12-18 grape tomatoes
  • ½ teaspoon oregano (optional)
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Combine the salt, garlic powder, coriander, cumin, and ginger in a small bowl and mix well
  2. Place the vegetables in a 9.6-cup Rubbermaid BRILLIANCE™Container, and add the olive oil and lemon juice. Sprinkle the spice mix, close the container, and shake it well until all the vegetables are coated with the marinade. Refrigerate for at least of 30 minutes
  3. Heat the grill to medium-high and grease it slightly. Arrange the vegetables on it and grill them for 2 -3 minutes per side
  4. Spread ½ cup hummus on each pizza crust. Arrange the grilled vegetables, olives and grape tomatoes on top. Place it on the grill, covered, for 5-8 minutes, checking it after 5 minutes to make sure it doesn't burn
  5. Remove the pizza from grill and sprinkle oregano and red pepper flakes if desired.

Notes

If you don't have a grill, you can either roast the vegetables or sauté them in a pan, and bake the pizza at 450ºF for 5-8 minutes.

  • Prep Time: 40
  • Cook Time: 12
  • Category: dinner
  • Method: Grill
  • Cuisine: Vegan

Nutrition

  • Serving Size: ⅓ pizza
  • Calories: 499
  • Sugar: 3.8
  • Sodium: 1392
  • Fat: 12.2
  • Saturated Fat: 1.7
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 81.7
  • Fiber: 4.3
  • Protein: 14
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Lola

    July 26, 2017 at 7:50 am

    Not liking all the advertising and product promotion in your recipes. At all. You are being paid to promote the products so doesn't come with a lot of credibility. Sorry to see you sold yourselves this way. Used to really like your recipes and website.

    Reply
    • Vicky & Ruth

      July 26, 2017 at 1:14 pm

      Hi Lola,

      Thank you for sharing your thoughts with us. Partnering up with brands is a way food bloggers can make earn money, and still share recipes for free. Since this blog is our full time job, is a way for us to make a living. With that said, we are very selective with the brands and products we work with. We only choose brands whose philosophy aligns with ours, and products we like and use. We will never endorse or promote a product we don't think is worth it. Often times, we contact brands that put out products we love, and ask for a partnership. Other times, brands come to us. We test the product, and if we don't like it or the ingredients aren't up to our standards, we don't use it. We hope this helps and that you continue to enjoy our recipes.
      All the best,
      Ruth & Vicky

      Reply
  2. Leticia Ortega

    August 14, 2017 at 12:53 pm

    Se ve muy rica, la voy a tratar de hacer, gracias por compartir

    Reply
    • Vicky & Ruth

      August 21, 2017 at 11:59 am

      Gracias Leticia!

      Reply
  3. Raquel

    October 25, 2017 at 2:44 pm

    Love the idea of marinating veggies and using hummus as a base!

    Reply
  4. juleezee

    June 19, 2025 at 7:31 am

    Vicky & Ruth, thank you for re-acquainting us all with this delish summertime (or really anytime) recipe. It's easy, tasty and a crowd pleaser if you scale it up. I have a suggestion to make it even easier: use the large sized pre-baked flatbreads, like Damascus Bakeries Brooklyn Bred Pizza Crust, any variety you like. Also, a tip to minimize microplastics in our environment and food: in addition to usung BPA-free plastics, hand wash them or if you must use the dishwasher, top rack only. Glass is better, no matter how you slice it.

    Reply
    • Vicky and Ruth

      June 19, 2025 at 11:37 am

      I agree that glass is always better, this is an older sponsored post. We have to updated it.

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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