The Parthenon

The Parthenon
Recipe type: pizza
  • 10-ounce pizza dough
  • 4 ounces garlic and herb sauce*
  • 2-1/4 cups died mozzarella cheese
  • ¾ cup feta cheese crumbles
  • 1 cup sliced red onions
  • 1 cup sliced black olives
  • 15 fresh tomato slices
  • 1 teaspoon fresh oregano
  • 4 ounces Aver's Hummus**
  1. Hand-form a ½-inch thick crust and dock center lightly with fingertips.
  2. Brush dough with garlic and herb sauce, spreading evenly to inside edge of crust.
  3. Pour mozzarella in center and "roll" cheese out to crust edge with your palm in a circular motion. Spread onto pizza, in order, feta, red onions and black olives, so that each is evenly layered to crust edge.
  4. Arrange tomato slices in a "pinwheel" fashion with 10 in an outer ring and five in a center ring.
  5. Bake at 450 F in a conveyor oven for 10 minutes.