This Greek vegetarian delight has garlickyherb sauce topped with hummus, fresh tomatoes, red onions, blackolives and feta cheese.
Recipe: Parthenon VegetarianPizza
Garlic Herb Sauce: 1 pound (4 sticks) butter 2 tablespoon chopped fresh garlic 2 tablespoon dried thymePizza: 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
For the garlic herb sauce, place the butter,garlic, and dried thyme into a 1/6-size metal pan, and melt ina steam table. Heat on high until the butter reaches 140°F;lower the heat, but maintain the temperature. Allow to sit for1 hour before using.
For the pizza, preheat a conveyor ovento 450°F (230°C).
Form a 1/2-inch-thick crust. Brush thedough with 1/2 cup of the garlic and herb sauce, spreading evenlyto inside the edge of the crust. Pour the mozzarella in the center,and roll the cheese out to the crusts edgewith your palm, in a circular motion. Spread onto the pizza,in this order, the feta, red onions, and black olives so thateach is evenly layered to the crusts edge. Arrange thetomato slices in a pinwheel fashion with 10 in anouter ring, and 5 in a center ring.
Bake on a pizza pan or large baking sheetfor 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 courtesyof Wisconsin Milk Marketing Board, Inc.
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