Hummus Pizza
This pizza swaps traditional tomato sauce for a generous spread of creamy hummus, turning every slice into a rich, protein-packed bite loaded with Mediterranean flavor. The combination of smooth, garlicky hummus with roasted vegetables, salty feta, briny olives, and fresh herbs makes this pizza anything but ordinary.
Equipment
- Baking sheet - 12-inch pizza pan
- Pizza stone - optional, helps achieve a crispier crust
- Cutting board
- Sharp knife
- Small mixing bowl
- Spoon or offset spatula - for spreading hummus
- Oven - preheated to 450°F / 230°C
- Pizza cutter or wheel - for slicing
Ingredients
- 1 pre-baked 12-inch pizza crust - or homemade pizza dough, par-baked
- 1 cup plain or garlic hummus - 240g
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes - optional, adjust to taste
- ½ cup crumbled feta cheese - 75g
- ½ cup cherry tomatoes - 75g, halved
- ¼ cup sun-dried tomatoes - 45g, oil-packed, drained and roughly chopped
- ¼ cup Kalamata olives - 40g, pitted and halved
- ½ small red onion - thinly sliced
- ½ cup baby spinach leaves - 50g
- 2 tablespoons extra virgin olive oil - divided
- ¼ cup fresh basil leaves - 15g, for topping
- salt - to taste
- black pepper - to taste
Instructions
- Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat as well. If using a pizza pan, place it in the oven to preheat too.
- Halve the cherry tomatoes. Thinly slice the red onion into half-moon shapes. Drain the sun-dried tomatoes and roughly chop them. Halve the Kalamata olives and pat dry. Rinse and dry the fresh basil and set aside.
- In a small bowl, combine 1 cup of hummus with 1 teaspoon of oregano and ¼ teaspoon of red pepper flakes. Stir until well combined. Taste and adjust seasoning if needed.
- Place the pre-baked pizza crust on the preheated baking sheet or pizza pan. If using homemade dough, par-bake for 5-7 minutes first. Drizzle 1 tablespoon of olive oil over the crust.
- Spread the seasoned hummus evenly over the crust using an offset spatula, leaving a ¾-inch border bare around the edges for the crust to crisp up.
- Scatter baby spinach leaves evenly over the hummus. Distribute halved cherry tomatoes (cut side up), sun-dried tomatoes, Kalamata olives, and sliced red onion across the surface. Finish by crumbling the feta cheese generously over the entire pizza.
- Bake for 8-10 minutes until the crust edges are deep golden brown and the feta is slightly golden. Begin checking at the 8-minute mark to avoid overbaking.
- Remove from oven and let rest for 2-3 minutes. Drizzle with remaining 1 tablespoon of olive oil, scatter fresh basil leaves on top, slice, and serve immediately.
Notes
- Don't skip draining the olives and sun-dried tomatoes. Excess moisture is the number one cause of a soggy hummus pizza.
- Use full-fat hummus for the best flavor and texture. Low-fat hummus tends to be thinner and more watery.
- Add greens after baking if preferred. Toss fresh arugula or spinach on the hot pizza right as it comes out of the oven.
- Use a par-baked or pre-baked crust. Raw dough needs longer baking time, which can dry out the hummus topping.
- Let the oven fully preheat for 15-20 minutes for a crispy, professional-quality crust.
- Season as you go. The hummus, feta, and olives are all salty, so taste before adding extra salt.
- Cut into smaller pieces for serving as an appetizer. This pizza slices beautifully into small squares or rectangles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 5-7 minutes for best results.
- For a vegan version, simply omit the feta cheese or replace it with a vegan feta alternative.
- Make it your own by swapping hummus flavors (roasted red pepper, beet) or adding toppings like shredded chicken, pepperoncini, or arugula.