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Dairy
Easy
30 Minutes
Diets 
Let’s get this pizza party started! Topped with creamy chummus, tangy feta, and flavorful chickpeas, it’s a Middle Eastern mashup that’ll make your taste buds happy!
4 7-inch (18-centimeter) frozen round pizza doughs, defrosted
1 cup prepared chickpeas, such as Gefen Organic Chickpeas
1 and 1/2 tablespoons olive oil, plus more for brushing
1 teaspoon za’atar
salt, to taste
cumin, to taste
1/4 cup chummus, such as Sabra
1 cup shredded Muenster cheese
1 cup Ta’amti Feta Cheese, crumbled
marinated eggplant dip (I use Menachem’s)
techinah, for drizzling
1/2 cup washed and chopped fresh parsley, for garnish
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Toss chickpeas with olive oil, za’atar, salt, and cumin, until well coated.
Brush each dough with a little olive oil. Spread one tablespoon chummus over each dough. Top with Muenster cheese. Divide the feta cheese, chickpeas, and eggplant evenly among the four pizza rounds.
Bake for 12–15 minutes, or until the crust is golden brown. Drizzle with techinah and sprinkle with chopped fresh parsley before serving.
Styling and photography by Chay Berger
Food Prep by Leah Hamaoui
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Delicious! So flavorful!