Ingredients for 6 servings
1/8 teaspoon salt
½ cup (120 grams) hummus
½ cup diced cucumber
1 (13.8 oz) roll classic pizza crust (Substitute 12 ounces of refrigerated pizza dough)
5 cherry tomatoes, quartered
Heat oven to 400°F (200°C). Then, lightly spray 20 mini muffin cups with cooking spray.
Form pizza dough into a 14-inch by 12-inch rectangle (this doesn’t have to be exact, just close).
Then, use a 2 ½-inch round cookie cutter to cut out 20 circles of dough. Press each circle of dough into the muffin cups. Now, use a fork to pierce the bottom of each pizza cup. Three to four pricks with a fork should do it. (This will help prevent the bottoms of the pizza cups from rising).
Bake pizza cups 8 to 10 minutes or until edges are light golden brown. Transfer cups to a cooling rack then cool completely.
Once cooled, fill each pizza cup with a heaping teaspoon of hummus, and then top with a few pieces of cucumber and a tomato quarter.
Finish with a light sprinkle of salt.