Hummus Pizza

While decidedly heavy on the carbs, pizza doesn't have to be a dripping, oil-drenched slog of cheese and/or meat. While I make my own dough (admittedly I'm fairly bad at it still), many stores sell pre-made dough that all you need to do is roll out.

Mats
12oz pizza dough
1 1/4 cups hummus. I used plain hummus, but stirred in a clove of crushed garlic
1/2 cup roasted red pepper, chopped
1/2 red onion, either diced or sliced super-thin. I used my mandoline.
1 tsp ground sumac. I found the stuff in Williams-Sonoma. It's quite good.
1/4c cilantro, chopped.

Preheat oven to 500 degrees, or as hot as it will go. Put your bakeware in the oven to heat up along with the oven. This is the secret to a crispy crust that won't get soggy from your toppings.

Cut a square of parchment paper out a little larger than whatever you're cooking your pizza on.

Sprinkle a bit of flour or cornmeal on the parchment (to prevent sticking. You should only need a tablespoon or two). Roll out the pizza dough to the desired shape and thickness on the parchment paper.

Spread the hummus evenly over the crust. Top with the roasted red peppers, onion and ground sumac.

Open the oven, lift the parchment paper with the pizza and place it on your now-heated bakeware. Cook for 3 minutes.

Use a spatula (or two) to loosen the par-baked crust from the parchment, then pull the parchment paper out, setting the pizza back on the hot bakeware. Think of that magic trick where the magician pulls the tablecloth out from under the set table.

Continue cooking the pizza for an additional 6 minutes, or until the crust is golden and the toppings are hot.

Remove the pizza from the oven, sprinkle the chopped cilantro over top. Let rest for 3 minutes, then slice and serve.