Anyway, I got the gist of the recipe and I decided to use store bought hummus instead of making my own like the recipe suggested. On the way to the store I realized that most puff pastry or phyllo dough comes frozen and I had not planned far enough in advance to have time to defrost the dough. We decided that we would use the Pillsbury Crescent Roll dough as a substitute and it would be just as buttery and flaky and delicious. In the end it was, but getting there was much more difficult than I anticipated.
I really hoped to just pop open the can of dough, put it on a cookie sheet and call it a day. Unfortunately the can of crescent rolls we bought had torn dough inside. I was afraid that the dough wouldn't all cook together into one sheet so I figured I could just ball up the dough, and re-roll it out. This did not work. The dough just sprung back to the original shape and was proving to be quite difficult. After an aggravating 10 minutes or so, I finally was able to just mash it out with my hands until it was a reasonable size and shape. I put the dough into the oven to bake until it was golden brown.
While the dough was cooking I also roasted the vegetables. We used squash, zucchini, eggplant, and I put tomato and a shallot on my half. I just tossed the veggies with EVOO and S&P before putting them in the oven. After both the dough and the veggies were ready, I took them out of the oven and spread some hummus (we used Cava Mezze Spicy Hummus from Whole Foods) onto the dough. Phillip and I then topped our own halves. After the mishap with the dough it still turned out super tasty. It was like a make-shift pizza with hummus instead of marinara sauce. And who doesn't love roasted vegetables?! This would be a super easy dish to whip together last minute with whatever vegetables you have lying around that you need to use up before they go bad.