Mediterranean Hummus Pizza
Hummus spread and flavorful vegetables top a thin pizza crust for a satisfying meatless main dish.
- 1 tbsp (15 mL) olive oil
- 1 pkg (13.8 oz/283 g) refrigerated pizza crust
- 1 garlic clove, pressed
- 2 jar (6-7.5 oz/170 mL) each quartered marinated artichoke hearts, drained
- 2 medium plum tomatoes
- 1/4 medium red onion
- 1 2-in/5-cm piece seedless cucumber
- 1/2 cup (125 mL) pitted kalamata olives
- 1 container (7 oz/283 g) plain hummus
- 2 oz (60 g) Mediterranean-seasoned feta cheese crumbles (1/3 cup/75 mL)
Preheat oven to 425°F. Lightly brush Large Bar Pan with 1/2 tsp (2 mL) of the oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Combine remaining oil and garlic pressed with Garlic Press in (1-cup/250-mL) Prep Bowl; brush evenly over dough. Bake 12-14 minutes or until crust is light golden brown.
Meanwhile, for toppings, cut artichokes crosswise into smaller pieces using Utility Knife. Slice tomatoes in half lengthwise; scrape out seeds and dice. Thinly slice onion. Using Ultimate Mandoline fitted with v-shaped blade, slice cucumber; cut slices into quarters. Coarsely chop olives using Food Chopper.
Remove pan from oven to Stackable Cooling Rack. Spread hummus evenly over crust. Arrange artichokes, tomatoes, onion, cucumber and olives over hummus. Sprinkle with cheese. Cut pizza into squares using Pizza Cutter.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 310, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 42 g, Protein 10 g, Sodium 950 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
2 1/2 starch, 1 vegetable, 2 fat (2 1/2 carb)
Any flavored hummus can be substituted for the plain hummus, if desired.
To easily remove seeds from tomatoes, cut tomatoes in half length wise and use the Core & More to scrape out the seeds.