Hummus Pizza with Kalamata, Feta and Basil

I made this a few weeks ago when Kris was out of town. That's about the only time I can get away with making a pizza covered in hummus. But that doesn't stop me from fantasizing about it. Night after night.

After night.

Hummus Pizza with Kalamata, Feta and Basil

Ingredients:
1 fresh pizza dough crust, rolled thin to about a 12x14 inch diameter
Small handful cornmeal or grits, optional
10 oz store bought hummus (I prefer Sonny & Joe's, found at Whole Foods) mixed with zest of 1 lemon
3 zuchinni cut into 1/4 inch dice (don't leave this out! The sweetness against the salty feta and kalamata MAKES it!)
1/2 teaspoon dried oregano
1/4 cup feta cheese
3 tablespoons roughly chopped kalamata olives (seeds removed)
Couple handfuls fresh basil

Directions:
Heat the oven to 350 then grease a large rimmed cookie sheet with nonstick spray. Add the diced zuchinni, drizzle with just enough oil to coat, season with salt and pepper and and roast at 375 for 35 min. Set aside while you prepare the rest.

Kick up the heat to 450 or 500, depending on what your instructions are for your particular pizza dough. Transfer the dough to a greased cookie sheet (I like to sprinkle some grits or cornmeal on the sheet before adding the dough onto it for texture and easier removal) and bake until the crust is just golden and beginning to brown at the edges. Remove from the oven and spread with the hummus/lemon zest mixture. Sprinkle the roasted zuchinni evenly over the top, then the oregano, feta and kalamata. Finish with fresh basil, cut and serve (add salt/pepper if desired.) Slice and serve.