Parthenon Vegetarian Pizza

RH Staff

Yield: One 14” pizza.

20 oz. prepared dough for pizza
4 oz. garlic and herb sauce
2 1/4 cups Wisconsin Mozzarella cheese, diced
3/4 cup Wisconsin Feta cheese, crumbled
1 cup red onions, sliced
1 cup black olives, sliced
15 fresh tomato slices
1 tsp. fresh oregano
4 oz. hummus

GARLIC HERB SAUCE:
1 lb. Wisconsin butter
2 Tbsp. fresh garlic, chopped
2 Tbsp. dried thyme

Hand-form a 1/2”-thick crust and dock center lightly with fingertips. Brush dough with garlic and herb sauce, spreading evenly to inside edge of crust. Pour Mozzarella in center and “roll” cheese out to crust edge with your palm in a circular motion. Spread into pizza, in order, Feta, red onions, and black olives so that each is evenly layered to crust edge. Arrange tomato slices in a “pinwheel” fashion with 10 in an outer ring, and 5 in a center ring.

Bake at 450°F in a conveyor oven for 10 minutes. Sprinkle with oregano and cut into 10 slices. Serve with a 4-oz. cup of hummus on the side for dipping.

*For Garlic and Herb Sauce: Place butter, garlic and dried thyme into a 1/6 size metal pan and melt in a steam table. Heat on high so butter reaches 140 ° F. Lower heat, but maintain temperature. Allow to sit for 1 hour before using.

Photo Credit: Wisconsin Milk Marketing Board