Ingredients for soup:
3/4-1 cup of hummus (I add the cup cuz we love hummus)
1 12oz jar of flame roasted red bell peppers cut into 1/4 inch strips (preferably piquillo peppers for a bit more zing)
2 cups of chicken broth
1 cup of leftover rice (or fresh doesn't matter)
1 cup shredded rotisserie chicken
2 tablespoons of chopped flat-leaf parsley (Lien not the kind you get on your plate at a restaurant)
Salt and pepper
Greek yogurt and hot sauce for serving
Ingredients for pizza:
2 oz of thinly sliced summer squash (about half of a summer squash)
1 pre-baked pizza crust
3/4 cup shredded fontina cheese
1/4 cup shredded Parmesan cheese (we all know I added more cheese than called for)
Crushed red chile flakes
Few handfuls of Arugula (1/3 a bag)
1. Preheat the oven to 450 for the pizza. Meanwhile combine the hummus, roasted peppers, and broth in a pot and purée with an immersion blender (or do this in a blender). Then add the rice and the chicken and heat over medium heat until hot through. Once heated through you'll add the parsley.
2. Make the pizza. Sprinkle the cheese over the pizza crust and then layer the summer squash. Sprinkle the crushed red chili flakes over the pizza for desired heat. The bake for 10-20 minutes, on the top rack, until the crust is starting the brown and the squash is getting crisp. Technically the recipe says to broil the pizza, but eh it still worked this way and kept the apartment cooler. The time will depend largely on the pizza crust you use.
3. Once pizza is done spread the arugula over the top, slice and serve alongside bowls of the soup with Greek yogurt and hot sauce on top.
