Hummus Pizza

I have a love hate relationship with hummus. I went through a phase where I ate hummus ALL the time and would slather that stuff on everything.

Then I went to the Holy Land.

And all I ever COULD eat was hummus. Hummus for breakfast, hummus for lunch, hummus for dinner.

I needed a sabbatical from hummus upon my return from traveling and basically swore off the stuff for 2 years. I slowly came around again and began to adore hummus almost as much as I did prior to my trip.

Then I went to Greece.

Hummus was served at every meal there as well. This was not even a year ago.

I am still recovering.

Anyways, despite the fact that I am not nearly recovered enough from my trip to Greece, I needed a quick meal and had a hankering for pizza.

So I tried this recipe for "Hummus Pizza with Sun-Dried Tomatoes and Kalamata Olives" from the Supermarket Vegan.

Unfortunately, Matt hates olives and sun-dried tomatoes.

I'm mean. But I really like BOTH of those things! The funny thing is, Matt really liked this pizza and I thought it was so so! Just goes to show you that you CAN teach old dogs new tricks...and that tastes can change depending on your mood.

(Yes, that's a heart shaped measuring cup...it was a gift)

So yea, if you need a quick and easy weeknight meal, here's a good option.

Hummus Pizza with Sun-Dried Tomatoes and Kalamata Olives from "Supermarket Vegan."

Ingredients:

1 1/4 cups prepared plain (classic) hummus
1 to 2 cloves garlice, finely chopped (I used two HUGE cloves)
1 (10- or 13- ounce) can refrigerated pizza dough
1/3 cup julienned, drained oil-packed sun-dried tomatoes, 1 tablespoon
marinade reserved
6 pitted kalamata or other good-quality black olives, halved (I would use
more than this)

Directions:

Preheat oven to 350F (175C). Lightly oil a standard-size baking sheet and set aside. In a small bowl, mix together the hummus and garlic until thoroughly blended; set aside.

Unroll the pizza dough onto the prepared baking sheet and press to fit. Brush the reserved sun-dried tomato marinade evenly over the dough, and then prick with a fork in several places. Bake in the center of the oven 12 to 15 minutes, until very lightly browned. Remove from the oven and spread evenly with the hummus-garlic mixture. Top evenly with the sun-dried tomatoes and olives. Place on the bottom rack and bake 5 minutes, until the edges are nicely browned. Cut into wedges and serve warm or at room temperature.