Greek Veggie and Hummus Pizza

I love, love, love, love... lovvveee Greek flavors! Something about that seasoning mix in a vinaigrette over salad greens with grilled chicken is my go-to when I eat out, and they have a Greek flatbread at a restaurant on campus where I work (back when I worked on campus) that I used to love to get once in awhile. So when I had some extra hummus in my refrigerator recently my brain started missing that flat bread. 

This topper would be even better with some greens mixed into it, but it was absolutely delicious, crisp, and refreshing just as is. Because the topping is very "wet" this is best served and enjoyed immediately. That moisture seeps into the bread in the refrigerator and makes the bread very soft. 

Greek Veggie and Hummus Pizza

1 pre-baked pizza crust (recipe below)
1/2 large cucumber, small diced
2 large roma tomatoes, small diced
10-12 pitted kalamata olives, quartered
2 oz feta cheese, crumbled
1/3 - 1/2 cup Greek Vinaigrette dressing
1 tub hummus

  1. Combine the diced tomatoes, cucumbers, olives, and feta cheese in a medium bowl. Add vinaigrette dressing and gently toss to combine.
  2. Spread the hummus evenly over the pre-baked and cooled pizza crust. Spread the veggie mixture over the hummus, slice and serve immediately and enjoy!

Pizza Dough

3/4 - 1 cup warm water
1 TBS sugar
1 packet (2 1/4 tsp) yeast
2 cups bread flour
1 teaspoon salt
2 TBS olive oil, divided use plus extra for coating the bowl

  1. Add 3/4 cup warm water, sugar, and yeast into the bowl of a stand mixer. Whisk lightly and set aside for 8 minutes, until frothy and activated.
  2. Add in the flour, salt, and oil. Fit the mixer with the dough hook and turn speed to medium or medium-high until dough ball begins to form. Add in additional warm water, just a little at a time, if dough is too dry to come together. Once a dough ball forms, set on medium speed to knead for about 3 minutes until smooth. 
  3. Scrape dough out of bowl, and add a little bit of olive oil to the bowl, returning the dough ball to the bowl, and flipping once so both sides are coated with oil. Cover with a tea towel and set aside in a warm place to rise for about 1 hour, until doubled in size.
  4. Punch down dough and lightly flour a counter, roll the pizza dough out to fit your pizza pan and lay the dough on the baking sheet, pressing to evenly line the pan with the dough, adding a slightly thicker "edge". Cover again with tea towel, and set aside about 30 minutes, until nice and puffy.
  5. Preheat oven to 425 degrees, brush the dough with a TBS of olive oil and bake in the preheated oven for 12-15 minutes, until golden brown and crisp on the bottom. 
  6. Set aside to cool for about 30 minutes before proceeding with the hummus and veggie topping.
Recipe adapted from Preppy Kitchen


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