Ingredients

The following ingredients have 1 Servings
  • Private Reserve Greek extra virgin olive oil
  • Cornmeal
  • Flour (any kind) for dusting
  • 1 lb/ 453.59 g pizza dough (whole wheat dough, if you prefer) at room temperature (see note if you want to make dough from scratch)
  • 1 tsp dry oregano
  • 1 tsp za'atar spice, more for later
  • Large handful baby arugula (about 4 oz/113.4 g)
  • Scant 1 pint/400 g  cherry tomatoes, halved
  • Kosher salt and black pepper
  • 1/3 cup or so hummus (homemade from this recipe or store-bought)
  • Crumbled feta cheese, to your liking (optional)
  • Few slices smoked salmon (3 to 4 oz/113 g)
  • Handful pitted kalamata olives
  • Handful toasted pine nuts, optional

Instruction

  • Preheat oven to 450 degrees F.
  • Prepare a large sheet pan and brush with extra virgin olive oil. Sprinkle the bottom of pan with cornmeal, about 2-3 tbsp.
  • Lightly flour a clean work surface. Place pizza dough on top and roll and stretch dough to a 12 x 8 rectangle or oval. Transfer stretched dough to prepared sheet pan.
  • Lightly brush top of dough with extra virgin olive oil and season with oregano and za'atar spice.  Bake in heated oven for 15 to 20 minutes, or until dough is golden and slightly crisp on bottom. Remove from heat.
  • In a bowl, combine arugula and tomato. Drizzle with a little extra virgin olive oil and season with salt, pepper, and a dash of Za'atar spice. Mix to combine. Set aside for a moment.
  • Spread a thin layer of hummus evenly over the pizza crust. Top with the arugula and tomato mixture. Now arrange the remaining ingredients on top evenly. Sprinkle a little more za'atar spice and dried oregano all over.
  • To serve as an appetizer, slice pizza into small rectangles. You'll get 15 or more pieces. Enjoy!