{"id":29904,"date":"2013-08-02T19:10:40","date_gmt":"2013-08-02T23:10:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29904"},"modified":"2013-08-03T11:06:19","modified_gmt":"2013-08-03T15:06:19","slug":"hummus-and-vegetable-whole-wheat-flatbread-vegan%e3%83%95%e3%83%a0%e3%82%b9%e3%81%a8%e3%83%99%e3%82%b8%e3%81%ae%e5%85%a8%e7%b2%92%e7%b2%89%e3%83%95%e3%83%a9%e3%83%83%e3%83%88%e3%83%96%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29904&lang=en","title":{"rendered":"Hummus and Vegetable Whole Wheat Flatbread – vegan
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\"22\"<\/a><\/p>\n

Hummus and Vegetable Whole Wheat Flatbread – vegan<\/strong><\/p>\n

I had a fabulous hummus vegetable pizza at Polito’s Pizza<\/a> in Wausau WI a few weeks ago when we were visiting the city. This pizza had been on my mind for a while and I finally got to try making something using this idea. Mine is not pizza but flatbread because I happened to have bread dough at hand. I served this flatbread with lots of fresh baby arugula and a drizzle of olive oil. I didn’t use any cheese because I didn’t feel like I needed it. I added some whole wheat flour to the flatbread, and I always like the color and the flavor created by the addition of whole wheat flour.<\/p>\n

You can make this too if you have: flatbread (water, yeast, salt, all purpose flour, whole wheat flour: adapted from the “Boule” recipe in the book “Artisan Bread in Five Minutes a Day”), hummus (chickpeas, cooked garlic, olive oil, lemon juice, salt, pepper, sugar), crushed red pepper, salt, black pepper, peppers, grape tomatoes, green onion, arugula, olive oil<\/p>\n

\"52\"<\/a><\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"29\"<\/a><\/p>\n

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Hummus and Vegetable Whole Wheat Flatbread – vegan I had a fabulous hummus vegetable pizza at Polito’s Pizza in Wausau WI a few weeks ago when we were visiting the city. This pizza had been on my mind for a while and I finally got to try making something using this idea. Mine is not […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28],"tags":[],"class_list":["post-29904","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29904"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29904\/revisions"}],"predecessor-version":[{"id":29922,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29904\/revisions\/29922"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}