Merguez and Hummus Pizza
What gives this simple dish its distinctive character? It’s no doubt the hummus and merguez topping. Those who think they don’t like this type of sausage don’t need to miss out on the fun: mild or very spicy, 100 percent lamb or a combination of beef, veal or pork — there’s a merguez for everyone.
Ingredients
- 1 lb (450 g) merguez sausage meet (10 to 12 sausages)
- 1 tbsp (15 ml) olive oil, plus more for serving
- 4 pita breads of about 8 inches (20 cm) in diameter
- 1 cup (250 ml) hummus
- ¼ cup (10 g) cilantro, finely chopped
- 1 green onion, chopped
Instructions
- With the rack in the centre position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large non-stick skillet over medium-high heat, cook the merguez meat in the oil for 5 minutes, breaking it up with a wooden spoon. Remove from the heat.
- Place the pitas on the baking sheet. Spread with the hummus, about ¼ cup (60 ml) per pita, and cover with the crumbled merguez. Bake for 5 minutes or until the pitas are slightly crispy.
- Right out of the oven, sprinkle with cilantro and green onion. Drizzle with olive oil.
What gives this simple dish its distinctive character? It’s no doubt the hummus and merguez topping. Those who think they don’t like this type of sausage don’t need to miss out on the fun: mild or very spicy, 100 percent lamb or a combination of beef, veal or pork — there’s a merguez for everyone.