MAKES 2½ CUPS HUMMUS
1 container Cat Cora’s lemon hummus
2 tablespoons chopped fresh oregano
1 tablespoon drained and rinsed capers
1¼ cups pitted and halved kalamata olives
2 8-by-12-inch lavash rectangles or 15-inch lavash rounds (see note)
2 tablespoons extra-virgin olive oil, plus more for brushing the bread
1 cup sliced cremini or brown mushrooms
1/ 3 cup half-moon slices red onion
1 small red bell pepper, chopped
1 small yellow squash, chopped
1 small zucchini, chopped
Kosher salt and freshly ground black pepper
2 tablespoons sliced pepperoni (optional)
1. In a small mixing bowl, mix the hummus, oregano, capers, olives well. Set aside until ready to spread on pizzas.
2. For the pizza: Preheat the oven to 450°F. Place each lavash on a baking sheet and brush with olive oil until the entire surface is lightly coated. Bake just until crisp, about 2 minutes; do not brown. Remove from the oven and set aside. Reduce the oven temperature to 350°F.
3. In a medium skillet, heat the 2 tablespoons olive oil over high heat just until shimmering. Add the mushrooms and cook, stirring, until golden brown, 3 to 4 minutes. Add the red onion and bell pepper and cook, stirring, until softened but not browned, 2 to 3 minutes. Add the squash and zucchini and cook, stirring, until just barely tender, another 3 minutes. Add salt and pepper to taste. Remove from the heat. Divide the hummus evenly between the lavash breads, spreading it just shy of the edges with a spoon or an offset spatula. Top with the veggies. Bake just until heated through, about 5 minutes; don’t overcook. Remove from the oven, sprinkle with the pepperoncini slices, if you like it spicy, cut into quarters, and serve.
4. Cat’s note: You can use pita bread to make this pizza extra-fast. Preheat the oven to 450°F. Cut the pita in half crosswise, so you have single-layer rounds. Place the rounds on a baking sheet cut side down and brush each round with olive oil. Bake just until crisp, about 2 minutes, and then proceed as directed.