Using that time-tested method of creating new recipes, Victoria and I scrounged up a meal with some stuff we already had around the house to create a middle eastern pizza. We enjoyed that first attempt, which resulted in part from having a thin-crust pizza crust handy, and went back and remade the recipe as we would want it with advanced planning.
The result was two-thin crust pizzas using hummus rather than tomato sauce for the base. They turned out great and we recommend y’all giving it a try.
Ingredients:
2-pack of prepared thin pizza crusts (like Boboli)
14 oz. container of Hummus (we used Athenos)
20 sliced Kalamata olives
6 oz jar of artichoke hearts, drained
3/4 pound of ground lamb
1 cup mozerella cheese
4 oz. feta cheese
Directions:
We browned the lamb with a little minced garlic and then let cool. Next, we thinly spread olive oil on the pizza crusts, then layered on hummus, using the whole container on the two large crusts. Then we sprinkled on the lamb, and then cut the artichoke hearts into smaller pieces and layered them on with the olives. We added some sliced green olives to one of the crusts. Then we sprinkled on the mozerella and feta cheses and finished sprinkling some ground thyme over the whole creation. We baked the pizza as directed on the package (15 minutes at 450 degrees, I think).
Sounds wonderful. I printed it, and I need to round up some like-minded folks and make it.
And minus the lamb, it would be a good vegetarian pizza, I would imagine. Or maybe some shrimp instead.