This post is part of a Foodbuzz Tastemaker program with Sabra. Have you tasted Sabra hummus? If not, you must. It is my absolute favorite brand of hummus, hands down. Sabra hummus and I have a long history. We shared an intense love during my last pregnancy. We hung out together on the couch DAILY (thank you, four months of bed rest) and enjoyed watching movies together such as Mystic Pizza and Pretty in Pink. During that time, I began serving this very brand of hummus to my then 3-year-old, and he loved it! His favorite flavor quickly became Roasted Pine Nut, and I would serve it to him sandwiched in between pieces of flatbread three to four times per week. Still to this day, when I ask him what he would like for lunch, he occasionally will say, "A hummus sandwich, Mama!"
This post has special meaning for me. When I was asked to created an original recipe using Sabra hummus, I was brought back to that time when my family was just getting to know the brand. I wanted to create something meaningful and of course delicious, so I had a few requirements. It had to involve Sabra hummus (obviously), it had to involve flatbread of some sort and it had to involve a few of my other favorite ingredients. So this flatbread pizza is what I came up with, and it was supremely delicious! My husband is enjoying the "leftovers" as I type.
To begin, preheat your oven to 400 degrees F. Defrost 1 pound of frozen pizza dough, according to package directions.
Once thawed, cut the pizza dough in half and roll out two rounds, 10 inches in diameter, on a lightly floured work surface.
One at a time, place a pizza dough round onto a pizza stone. Top each round with:
1 tablespoon olive oil, spread out to 1/2 inch of edge of dough
3-4 tablespoons Sabra Spinach and Artichoke Hummus, spread out to 1/2 inch of edge of dough
1/2 cup fresh spinach, chopped
1/4 of a small red onion, sliced
1/2 of a 14-ounce can of quartered artichokes, drained and patted dry with paper towels
1/2 cup of crumbled feta cheese
Bake in the preheated oven for 18-20 minutes, or until edges are golden brown.
This would be a great finger food, complete dinner or appetizer for a cocktail party.
I hope you enjoy!