Mediterranean Hummus Pizza on Pre-Baked Crusts: Quick Recipe

The recipe I’m sharing is decidedly not “dude food.” Men will enjoy it, but this one was created with me in mind — light, bright and spring-like. I wanted something fresh, flavorful and a little exotic. This was Made for Mom (me), and I was okay with indulging myself.

The concept: a prebaked pizza crust topped with silky hummus, roasted red peppers, paper-thin slices of cucumber and red onion, black olives, crumbled feta and fresh parsley. It’s pure freshness — the kind of dish I’d happily share with my mother and sisters. When they didn’t tune in to my culinary telepathy and arrive for a slice, I ended up eating most of it myself. The Evil Genius did finish the last few slices and even remarked, “Hey. This is really good!” I still think my mom and sisters would’ve been ecstatic and speechless — though there were a lot of onions on it.

* and ** — Homemade is best for both the prebaked crust and the hummus, but store-bought crusts and hummus work perfectly well if you prefer to save time.

A quick, practical tip about raw onions: if you want to tame their bite, slice them thinly, place them in a bowl, cover with very cold tap water and let them soak for 10 minutes. Drain, rinse and repeat at least twice. Repeat more times for particularly potent onions. By the final rinse they should be noticeably milder. If you love sharp onions, by all means skip this step — you’ve been warned.

Reasons this makes a sensible treat:

• Hummus is made from chickpeas (garbanzo beans), which are high in fiber, vitamins and protein.
• Beans are one of the most economical sources of protein pound for pound.
• The generous topping of fresh vegetables helps keep this indulgence light and healthy.

Mediterranean Hummus Pizza and Pre-Baked Pizza Crusts

Rebecca Lindamood

Ingredients

  

• 1 pre-baked pizza crust 12–16″. Recipe for a homemade pre-baked crust is below.
• 1–1/2 cups prepared hummus
• 1/4–1/3 cup roasted red peppers sliced into thin strips
• 1/2–3/4 of an English cucumber sliced as thinly as possible
• 1/2 of a red onion sliced as thinly as possible
• 1/2 cup black olives thinly sliced or halved
• 1/2 cup feta cheese crumbles
• 1/4 cup fresh parsley minced

Instructions

 

• Spread the hummus over the prebaked crust, leaving about 1/2 inch of the edge bare.
• Arrange the roasted red pepper strips evenly over the hummus. Layer the cucumber slices, then the red onion and black olives. Scatter the feta crumbles across the top and finish with the minced parsley.
• Cut into wedges or squares and serve at room temperature.

Nutritional information is an estimate. Calculate values using the exact ingredients you use with your preferred nutrition tool.

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Pre-Baked Pizza Crusts

Yield: 3 large pre-baked crusts

Ingredients:

• 3 cups warm (not hot) whey or milk
• 3-1/2 tablespoons instant yeast
• 1/4 teaspoon sugar
• 2 teaspoons kosher salt, plus extra for sprinkling
• 1 pound 13-3/4 ounces (about 7 cups) all-purpose flour
• 3 tablespoons olive oil, plus extra for greasing and brushing
• 3/4 teaspoon granulated garlic, plus extra for sprinkling (or substitute minced fresh garlic)

Directions: In a very large bowl, combine the warm whey or milk with the yeast and sugar. Swirl and let sit five minutes. Add the remaining ingredients and stir until a cohesive, evenly moist dough forms. Cover with a clean dish towel and let the dough rest 20 minutes.

Preheat the oven to 500°F.

Generously oil three large round pans or rimmed baking sheets. Wet your hands and divide the dough into three equal portions. With wet hands, spread each portion into the prepared pans. Let the dough rest five minutes, then rework it toward the edges with wet hands to create an even round. Brush the tops with olive oil and lightly sprinkle with granulated garlic or minced garlic.

Bake the crusts for 8 minutes if you want partially baked crusts to top and bake later, or 12 minutes for fully baked crusts. Remove from the pans and cool on a rack. Use immediately or wrap tightly in two layers of plastic wrap and freeze for up to a month.

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If you’d like a good hummus recipe to go with this, I’m happy to share one.