Carrot and Hummus mini Pizzas

Preparation/cooking time: ca. 35m + Bake: ca. 20m

For 8 pieces

Nutritional Information

Contains 797 Kcal, 10g Protein, 57g Carbohydrates, 58g Fat


  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • a little olive oil
  • 1 tsp. paprika
  • 1 tsp. salt
  • a little pepper
  • 0.5 pomegranate, insides removed
  • a little rucola (rocket)
  • 200 g carrots, cut into pieces, soft-boiled, left to cool a little
  • 2 tsp. lemon juice
  • 800 g pizza dough

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  • Very finely puree the chickpeas and remaining ingredients, including the lemon juice, season.
  • Divide the dough into 8 evenly-sized portions, flatten a little and place on a baking tray lined with baking paper.
  • Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
  • Remove the rolls. Divide the hummus, pomegranate seeds and rocket between the rolls and drizzle a little oil over them.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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Average rating: 1.0 of 5 1 - 1 From 1 Ratings

  • from on
    Average rating: 1.0 of 5

    this is classified incorrectly under poultry!

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