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Parthenon Vegetarian Pizza

Garlic Herb Sauce:
1 pound (4 sticks) butter
2 tablespoon chopped fresh garlic
2 tablespoon dried thyme

 

Pizza:
20 ounces prepared pizza dough
2 1/4 cups diced mozzarella cheese
3/4 cup (about 5 ounces) crumbled feta cheese
1 cup sliced red onions
1 cup sliced black olives
15 fresh tomato slices
1 teaspoon fresh oregano
4 ounces hummus

1. For the garlic herb sauce, place the butter, garlic, and dried thyme into a 1/6-size metal pan, and melt in a steam table. Heat on high until the butter reaches 140°F; lower the heat, but maintain the temperature. Allow to sit for 1 hour before using.
2. For the pizza, preheat a conveyor oven to 450°F (230°C).
3. Form a 1/2-inch-thick crust. Brush the dough with 1/2 cup of the garlic and herb sauce, spreading evenly to inside the edge of the crust. Pour the mozzarella in the center, and “roll” the cheese out to the crust’s edge with your palm, in a circular motion. Spread onto the pizza, in this order, the feta, red onions, and black olives so that each is evenly layered to the crust’s edge. Arrange the tomato slices in a “pinwheel” fashion with 10 in an outer ring, and 5 in a center ring.
4. Bake on a pizza pan or large baking sheet for 10 minutes. Sprinkle with oregano and cut into 10 slices. Serve with a 4-ounce cup of hummus on the side for dipping.

Makes 1 pizza.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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