Mediterranean Hummus Pizza

Hummus spread and flavorful vegetables top a thin pizza crust for a satisfying meatless main dish.


  • 1 tbsp (15 mL) olive oil
  • 1 pkg (13.8 oz or 283 g) refrigerated pizza crust
  • 1   garlic clove, pressed
  • 2 jars (6–7.5 ounces each) quartered marinated artichoke hearts, drained
  • 2 medium plum tomatoes
  • ¼ medium red onion
  • 1 2" (5 cm) piece seedless cucumber
  • ½ cup (125 mL) pitted kalamata olives
  • 1 container (7 oz or 283 g) plain hummus
  • 2 oz (60 g) Mediterranean-seasoned feta cheese crumbles (⅓ cup/75 mL)


  1. Preheat the oven to 425°F (220°C). Lightly brush the Large Bar Pan with ½ tsp (2 mL) of the oil using a Chef’s Silicone Basting Brush. Unroll the dough onto the bottom of the pan, gently stretching and pressing it to cover the pan bottom completely. Combine the remaining oil and garlic pressed with the Garlic Press in a 1-Cup Prep Bowl; brush the mixture evenly over the dough. Bake for 12-14 minutes or until the crust is light golden brown.

  2. Meanwhile, for the toppings, cut the artichokes crosswise into smaller pieces using the Forged Utility Knife. Slice the tomatoes in half lengthwise; scrape out the seeds and dice. Thinly slice the onion. Using the Ultimate Mandoline fitted with the V-shaped blade, slice the cucumber; then cut the slices into quarters. Coarsely chop the olives using the Food Chopper.

  3. Remove the pan from the oven to a Stackable Cooling Rack. Spread the hummus evenly over the crust. Arrange the artichokes, tomatoes, onion, cucumber, and olives over the hummus. Sprinkle the pizza with cheese. Cut the pizza into squares using the Pizza & Crust Cutter.


  • 6  servings

Nutrients per serving:

Calories 310, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate  42 g, Protein 10 g, Sodium 950 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 1 vegetable, 2 fat (2 1/2 carb) 

Cook's Tips:

Any flavored hummus can be substituted for the plain hummus, if desired.

To easily remove seeds from tomatoes, cut the tomatoes in half lengthwise and use the Core & More to scrape out the seeds.

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