Puffy Hummus Cups Great after-school snack and an easy appetizer
1 (11-ounce) roll Pillsbury Thin Crust Pizza Dough or your homemade pizza dough
1/2 cup of your favorite hummus, purchased or homemade
1/2 cup tiny-diced cucumber
Cherry tomatoes, quartered
Salt, for garnish
Cornmeal, for rolling out dough
Preheat oven to 400 degrees. Lightly coat 18 mini muffin cups with cooking spray.
Unroll pizza dough on a work surface dusted with corn meal.
Use a 2 1/2-inch round cookie cutter to cut out 18 circles of dough. Press each circle of dough into the muffin cups. 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 and allow to cool completely. Pizza dough cups can be made ahead and stored, covered.
At serving time, fill each cup with hummus. A baby spoon works well for this job. Top hummus with bits of cucumber and tomatoes.
Finish with a sprinkle of salt.
Tiny-diced fresh bell peppers make a sweet, crunchy topping for cups, too.