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Scatter some chopped fresh oregano or parsley over the top of Roasted Red Pepper, Feta and Hummus Pizza just before serving for bright flavor and a splash of green.

Recipe by MyRecipes April 2013


Credit: Kate Sears; Styling: Elizabeth Blake

Recipe Summary

45 mins
15 mins
8 mins
1 hr 8 mins
1 13- to 14-inch pizza (4 servings)


Ingredient Checklist


Instructions Checklist
  • Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550°F, or your oven's highest temperature, for 45 minutes.

  • With motor running, drop garlic into feed tube of a food processor. Scrape down sides of bowl. Add chickpeas, tahini, lemon juice, salt, pepper and 2 Tbsp. water. Puree until smooth.

  • Dust a 14-inch-wide pizza peel with cornmeal, then flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel.) Brush 1 1/2 Tbsp. oil over crust.

  • Spread hummus over crust, leaving a 1-inch border. Scatter peppers, feta, olives and crushed red pepper over pizza. Drizzle remaining 1 1/2 Tbsp. oil over pizza.

  • Carefully slide pizza onto stone. Bake until crust is golden brown on edges and on bottom (lift an edge to check) and cheese is lightly browned, about 8 minutes. Transfer to a cutting board. Sprinkle onion slices over pizza. Let rest for a minute; slice and serve.

Nutrition Facts

426 calories; fat 19g; saturated fat 4g; protein 12g; carbohydrates 53g; fiber 4g; cholesterol 13mg; sodium 984mg.