Garden Vegetable Hummus Pizza

Lightly grease a large pan cookie sheet of your choice and then sprinkle cornmeal evenly over the entire surface. The spray keeps the pizza from sticking; the cornmeal gives the crust great flavor and crunch.

Place the dough on the prepared pan. Press it over the bottom of the pan, stretching it towards the edges. Your goal is to get the dough to fill the pan as fully as possible.

Preheat the oven to 450°F and gather your toppings to assemble everything.

Start by spreading a layer of hummus on the dough, but be sure to leave a 1-inch edge all the way around. Then, add the sliced tomatoes followed by the pepper, mushrooms, artichoke hearts and onion. Scatter feta crumbles around and on top of the veggies and then sprinkle on the Parmesan. Add any or all of the herbs listed and a light drizzle of olive oil.

Bake the pizza on the lower oven rack till it just begins to brown around the edge of the crust. This will take about 8 minutes for thinner crust pizza, about 10 to 12 minutes for medium thickness, and 12 to 14 minutes for thick-crust pizza.

Move the pan to the upper rack in the oven for an additional 10 to 15 minutes, until the crust and the cheese are nicely browned (feta won’t melt like mozzarella). Check it halfway through, and move it back to the lower rack if there is too much browning going on.

Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving.