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In a large bowl, whisk together broth, balsamic vinegar and 1/2 cup hummus. Add mushrooms and toss very gently to coat; remove from bowl with a slotted spoon. Add yellow squash and zucchini to the bowl and toss to coat. Return mushrooms to the bowl and allow vegetables to marinate for at least 10 minutes and up to 1 hour.
Prepare a grill or grill pan for medium heat cooking. Grill vegetables until browned and tender, 3 to 4 minutes on each side. Set aside.
Preheat the oven to 375°F. Place tortillas on 2 nonstick baking sheets or regular sheet pans covered with parchment paper. Spread each with 1/4 cup of the remaining hummus. Top with spinach, basil and grilled vegetables. You can place the vegetable slices on the pizzas whole for a rustic look, or chop them first for neater cutting. Sprinkle pizzas with pine nuts and black pepper. Bake until edges of tortillas are browned and crisp and pine nuts are golden, about 15 minutes. Slice and serve.