Mediterranean Hummus Pizza

Phew. This week kicked me in the butt.  Between 85 degree days, endless loads of compost spreading, and thousands of more plants transplanted from the greenhouse into the fields it's been a little too busy for my liking. Since our free time is limited I am relying on quick and healthy dinners that can be whipped up in no time. I've been really good about making a big batch of hummus at the beginning of each week which we normally gobbled up by Thursday. However, this week we didn't eat nearly as much hummus as we usually do so I decided to use the leftovers as "sauce" for this simple pizza. After  taking a break and sitting down to pizza we headed back up to the fields to finish hoeing for the day. We always declare after dinner work as "causal" so beer and flip flops is usually how we get through that last little push before going to bed and starting it all over again the next day. Good pizza, cheap beer, and a casual evening spent in the dirt with Taylor and Henry was a great way to end a long and hard week. I hope wherever you all are you get to enjoy a few days off this weekend. If you find yourself close to Tumbleweed Farm swing in and say hi. Cheers!

Mediterranean Hummus Pizza

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients

  • 1 ball of homemade or store bought pizza dough
  • 1/4-1/2 cup hummus (homemade or store-bought)
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup pitted kalamata olives
  • 1/4 of a red onion, finely chopped
  • 1/4 cup cooked chickpeas
  • 1/4 cup crumbled feta cheese (omit if dairy free)
  • 1/4 cup parsley, finely chopped
  • 2 Tablespoons extra virgin olive oil
  • a squeeze of fresh lemon juice

Preparation

  1. Preheat the oven to 425 degrees.
  2. Spread the pizza dough onto a prepared baking sheet or pizza stone. (If using a baking sheet drizzle a little oil on the pan to keep the pizza from sticking.)
  3. Spread hummus evenly over the crust. Top with sun-dried tomatoes, kalamata olive, red onion, chickpeas, and feta cheese. Bake in a 425 degree oven for about 12 minutes. Then increase the heat to 500 degrees and cook an additional 2-3 minutes (this will help get the chickpeas crunchy!) Keep a close eye on the pizza to make sure it doesn't burn.
  4. Remove pizza from the oven and top with minced parsley, a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Cooking times may vary depending on your oven and the thickness of your pizza dough

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