Leave it to the Lebanese chick to put hummus on her pizza.
Remember that hummus I made a few days ago? How about that pizza dough recipe I posted yesterday? What if I told you there was a method to my madness? Or that hummus and pizza are a match made in heaven? Would you trust me…or did you really think I’d leave you with a delicious pizza dough recipe and no inspiration on how to top it?
For those who need the cliff note version of yesterday’s post: I like pizza…uh, a lot. Maybe a little too much. So what if I like pizza so much I took it on a trip from Italy to the land of my people? No, not Canada – that’s the other side of the family. Ladies and gents – we’re taking these slices to Lebanon.
This pizza starts the same way every other one does: with the dough. If you don’t have time to make your own, keep in mind that you could always take a shortcut and buy fresh dough at your local supermarket. Ain’t no shame in that game!
Here’s where we part ways from traditional pizza: leaving a bit of an edge all the way around, spread a layer of hummus on top of the dough. Say what? No red sauce? No pesto? Shhh…you heard me.
Next up – pile on those garden veggies! You can use what you like and leave out what you don’t, but what you’re about to witness is my ultimate combo.
Fresh vine ripened tomatoes and green peppers. Slice and stack ’em up all around that pizza.
You with me so far?
Artichoke Hearts. Uh huh.
I buy the ones that are already quartered, but if you grab a can of the whole ones on accident – or that’s what you happen to have in your pantry – just run your knife through them a couple times to get bite-sized pieces.
Red onions…sliced suuuuuper thin. Why do we do this, you ask? Well, slicing the onions this way allows them to fully cook during the baking process…which will mellow them out a bit…which will benefit your breath…and the noses of those around you. That’s why.
Once all of your veggies are patiently waiting on the top of your pizza, smother them with feta cheese crumbles. Go ahead and have a heavy hand. Then, sprinkle on some parmesan cheese to fill in the spaces where the feta didn’t fall…and then sprinkle on a little more for good luck or something.
Who really measures cheese anyway?
Adding the trifecta of Mediterranean herbs – oregano, basil and parsley – acts to perfectly accent everything else in the flavor profile of this pizza. Feel free to use fresh if you’re feeling fancy, but dried herbs will do. Last, but never least – give your pizza a light drizzle of olive oil, bake and devour!
Garden Vegetable Hummus Pizza
Yield: One large pizza (serves 4 hungry people)
Hands On Time: 10-15 minutes
Baking Time: 20-30 minutes
1 recipe Foolproof Pizza Dough (or a 16 oz. ball of store bought dough)
1-2 cups Heavenly Hummus
2 tomatoes, thinly sliced
1 green pepper, sliced in rings
4 oz. mushrooms, thinly sliced
15 oz. can of quartered artichoke hearts, drained
1/2 red onion, thinly sliced
1-2 cups feta cheese crumbles, to taste
2-3 tablespoons parmesan, to taste
parsley, basil and oregano (dried or fresh) to taste
Lightly grease a large pan cookie sheet of your choice and then sprinkle cornmeal evenly over the entire surface. The spray keeps the pizza from sticking; the cornmeal gives the crust great flavor and crunch.
Place the dough on the prepared pan. Press it over the bottom of the pan, stretching it towards the edges. Your goal is to get the dough to fill the pan as fully as possible.
Preheat the oven to 450°F and gather your toppings to assemble everything.
Start by spreading a layer of hummus on the dough, but be sure to leave a one inch edge all the way around. Then, add the sliced tomatoes followed by the pepper, mushrooms, artichoke hearts and onion. Scatter feta crumbles around and on top of the veggies and then sprinkle on the parmesan. Add any or all of the herbs listed above and a light drizzle of olive oil.
Bake the pizza on the lower oven rack till it just begins to brown around the edge of the crust. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza.
Move the pan to the upper rack in the oven for an additional 10 to 15 minutes, until the crust and the cheese are nicely browned (feta won’t melt like mozzarella). Check it midway through, and move it back to the lowers rack if there is too much browning going on.
Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving.
People say you’re supposed to eat off of smaller plates for the sake of portion control. I say go ahead and eat off those smaller plates if it makes you feel better – just do what I do and let your pizza hang off the edges. After all, those calories don’t count anyways.
Yeah, right…and I’m six feet tall and shy.
Try this pizza now…thank me later…then apologize for ever doubting me on this whole hummus thing 😉