Food Network: Hummus Piadine with Cucumber and Feta Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Hummus Piadine with Cucumber and Feta Salad
Recipe courtesy Michael Chiarello

Ingredients
2 English cucumbers
4 tomatoes
All-purpose flour, for dusting
4 (4-ounce) pizza dough rounds
16 ounces prepared hummus
Coarse cornmeal, for sprinkling on baking sheets
3/4 tablespoon dried oregano
1 teaspoon chopped garlic
1/2 teaspoon dried chili flakes
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar

Sea salt, preferable gray salt and freshly ground black pepper
1/2 pound feta cheese

Instructions
Place 2 baking sheets in oven and preheat to 500
degrees F.

Peel cucumbers. Cut them in 1/2 to remove seeds and slice them widthwise into
slices about 1/8-inch thick.

Core the tomatoes and dice into 1/2-inch pieces.

On a lightly floured surface, using a rolling pin, roll dough balls into a circle
about 8 inches in diameter and about 1/8-inch thick. With a spoon divide the

hummus evenly between the 4 dough rounds and spread thin to cover the entire
surface.

Remove the baking sheets from oven and sprinkle evenly with cornmeal. Transfer the
prepared dough rounds to the baking sheets and bake until slightly underdone
(lightly browned but still pliable), about 8 to 12 minutes.

While the dough rounds are baking, toss together the cucumber slices, diced
tomatoes, oregano, garlic, chili flakes, olive oil, and vinegar, season with gray
salt and pepper, to taste.

Let the baked dough cool slightly then top with the cucumber salad divided evenly
among the 4 doughs. Crumble feta cheese over the top and serve open faced.