Hummus Piadine with Feta

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 
Salt & pepper 
1/2 pound feta cheese

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.


Hummus and Pesto Recipes

http://groups.yahoo.com/group/hummus-and-pesto-recipes/


       
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