Directions

1. Preheat the oven to 425°F (220°C). Lightly brush the Large Bar Pan with ½ tsp (2 mL) of the oil using a Chef’s Silicone Basting Brush. Unroll the dough onto the bottom of the pan, gently stretching and pressing it to cover the pan bottom completely. Combine the remaining oil and garlic pressed with the Garlic Press in a 1-Cup Prep Bowl; brush the mixture evenly over the dough. Bake for 12-14 minutes or until the crust is light golden brown.
2. Meanwhile, for the toppings, cut the artichokes crosswise into smaller pieces using the Forged Utility Knife. Slice the tomatoes in half lengthwise; scrape out the seeds and dice. Thinly slice the onion. Using the Ultimate Mandoline fitted with the V-shaped blade, slice the cucumber; then cut the slices into quarters. Coarsely chop the olives using the Food Chopper.
3. Remove the pan from the oven to a Stackable Cooling Rack. Spread the hummus evenly over the crust. Arrange the artichokes, tomatoes, onion, cucumber, and olives over the hummus. Sprinkle the pizza with cheese. Cut the pizza into squares using the Pizza & Crust Cutter.