I had a few ideas to try to decide among to pair with my first attempt at Roasted Red Pepper Pizza Crust. In the end, I decided to go with this one because the red pepper just seemed to beckon for Mediterranean/Greek flavours. We also happened to have a surplus of hummus in the fridge due to an unexpected sale at the local grocery store, so it was a natural decision. The only (mild) regret I have about this one is that I didn’t have any kalamata olives to use as an additional topping (on half of the pizza…if I used it on the whole pizza, I’d be in the proverbial dog-house due to my wife’s intense distaste for said ingredient).
Time: 20-25 Minutes
- Pizza Dough or Crust
- Hummus (Red Pepper or Garlic work really well here)
- Baby Spinach
- Cheese (We used Feta and Mozzarella)
- Place your pizza stone or pizza sheet in the oven, and preheat it to 425 degrees F
- When the pizza stone is heated, put your crust or dough (corn meal sprinkle first if using dough to prevent sticking) on it
- Working quickly, assemble your toppings. I like to spread the hummus first followed by the spinach and cheese.
- Stash everything in the oven for 15-20 minutes until your dough gets to your desired level of crispiness.
- Remove from oven, and wait a minute or two before you cut into slices.
- Plate, devour, and enjoy!