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!

Serves 4

•  4 7-inch (18-cm) frozen round pizza doughs, defrosted
• 1 cup prepared chickpeas
• 1 1/2 Tbsp olive oil, plus more for brushing
• 1 tsp za’atar
• salt and cumin, to taste
• 1/4 cup chummus
• 1 cup shredded Muenster cheese
• 1 cup feta cheese, crumbled
• marinated eggplant dip (I use Menachem’s)
• techinah, for drizzling
• 1/2 cup chopped fresh parsley,
  for garnish

Preheat oven to 425°F (220°C).

Toss chickpeas with olive oil, za’atar, salt, and cumin, until well coated.

Brush each dough with a little olive oil. Spread 1 Tbsp 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.

Tip: You can also make this in a Betty Crocker pizza maker. It takes about 5 minutes to prepare and 5 minutes to bake. Dinner in 10 minutes!

Note: For a thicker crust, place each pizza round on a parchment-paper-lined baking sheet and cover it with a towel. Allow the dough to rise at room temperature for about 1 hour before assembly.