Hummus Pizza with Arugula and Feta

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Hummus Pizza with Arugula and Feta

 

One 19-ounce can chickpeas, drained

1 garlic clove

1/4 cup tahini

3 tablespoons water

1/4 teaspoon chili oil

1/4 cup plus 1 tablespoon fresh lemon juice

Salt and freshly ground black pepper

2 1-pound pieces pizza dough, thawed if frozen

3 tablespoons plus 1 teaspoon extra-virgin olive oil

3 6-ounce bunches arugula, thick stems discarded

1 small red onion, thinly sliced

4 ounces crumbled feta cheese, (3/4 cup)

Pinch of crushed red pepper

 

 

 

 

 

Set a pizza stone on the lowest rack of the oven. Preheat the oven to 500°,

allowing at least 20 minutes for the stone to heat.

In a food processor, combine the chickpeas, garlic clove, tahini, water, chili

oil and 3 tablespoons of the lemon juice and process until smooth. Season the

hummus with salt and black pepper.

On a lightly floured work surface, stretch each piece of dough out to a 14-inch

round. Lift 1 dough round onto a floured board or pizza peel. Brush with 2

teaspoons of the olive oil and season with salt. Slide the dough onto the hot

stone and bake for 5 minutes, or until lightly browned. Slide the crust back

onto the peel and spread with half of the hummus. Return the pizza to the oven

and bake for 2 minutes longer, or until deeply golden. Repeat to make a second

pizza, using the remaining dough, another 2 teaspoons of olive oil and the

remaining hummus.

In a large bowl, whisk the remaining 2 tablespoons each of olive oil and lemon

juice and season with salt and black pepper. Add the arugula, onion, feta and

crushed red pepper and toss. Top the pizzas with the salad, cut into wedges and

serve immediately.

 

SERVES: 2

TOTAL TIME: 45 MIN

 

Author: Chef Grace Parisi

Source: Food & Wine magazine, September, 2007

Formatted by Chupa Babi: 03.14.08

 

 

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