Take 1 bunch of baby spinach and blanch in boiling water for 30-40 seconds.
Drain and wash under running water.
Take roasted peanuts and peel the skin.
In a mixer jar add 1 cup of boiled chickpeas along with it's stock, peanuts, blanched spinach, sesame paste, roasted cumin seeds, garlic pods, chilli flakes and salt.
Grind to a fine paste, add more stock or water if necessary to grind the paste.
Add olive oil and grind again.
Transfer to a bowl and keep aside.
For the pizza crust take 1 teaspoon of good quality dry active yeast and 1 cup warm water along with 1 teaspoon of sugar. Keep aside for 7-8 minutes to bloom the yeast.
For the pizza crust take all purpose flour or maida in a mixing bowl. You can make 4 thin crust pizza with 4 cups of all purpose flour.
Mix and add the bloomed yeast mixture.
Also add 2 tablespoon of olive oil. Mix and knead to make a soft and sticky dough by adding more warm water.
Cover the dough and keep aside in a warm place for atleast 2 hour or until it doubles the size.
In the meantime cut all the vegetables for the toppings.
After 2 hours take out the dough. It becomes double in size now.
Punch the dough and transfer it to a dusted surface where you have to knead the dough for about 10 minutes.
After kneading well, divide the dough into 4 equal parts.
Take one part, make a round patty and roll it to a thin round sheet.
Take an 1 oven proof round 10 inch diameter dish and spread 1 teaspoon of semolina. By doing this the bottom of your pizza wouldn't be soggy.
Place the sheet on the dish, trim off the sides that come out of the dish and give some slits on the pizza. This will help to make your pizza little crisp.
Spread the prepared hummus to the base of the pizza. I made some small folds or pinch at the side of the pizza just for a design.
Add some grated mozzarella.
Now spread the prepared toppings over the hummus.
Also add some baby spinach leaves and olives.
Sprinkle more mozzarella and oregano herb.
Preheat oven at 250 degree C for 10 minutes.
Bake the pizza in the preheated oven for 20 to 25 minutes or until the top and side becomes slight golden brown.
For the hummus salad add 2 tablespoon of mayonese, 2 tablespoon of prepared spinach hummus, 1 tablespoon of olive oil and 1 teaspoon of red chilli flakes to a bowl.
Mix well and add some chopped colourful capsicums, chopped onions, chopped tomatoes,2-3 tablespoon of boiled chickpeas and some olives.
Combine well to make a delicious salad.
Serve freshly baked thin crust pizza accompanied with salad and spinach hummus.
Bon appetit!
