{"id":132766,"date":"2011-01-01T04:00:00","date_gmt":"2011-01-01T04:00:00","guid":{"rendered":"https:\/\/pizzatoday.com\/recipes\/the-parthenon\/"},"modified":"2025-08-20T13:19:33","modified_gmt":"2025-08-20T13:19:33","slug":"the-parthenon","status":"publish","type":"recipes","link":"https:\/\/pizzatoday.com\/recipes\/the-parthenon\/132766\/","title":{"rendered":"The Parthenon"},"content":{"rendered":"
\n
The Parthenon<\/div>\n
<\/div>\n
Recipe Type<\/span>: pizza<\/span><\/div>\n
Author: Pizza Today<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 10-ounce pizza dough<\/li>\n
  • 4 ounces garlic and herb sauce*<\/li>\n
  • 2-1\/4 cups died mozzarella cheese<\/li>\n
  • 3\/4 cup feta cheese crumbles<\/li>\n
  • 1 cup sliced red onions<\/li>\n
  • 1 cup sliced black olives<\/li>\n
  • 15 fresh tomato slices<\/li>\n
  • 1 teaspoon fresh oregano<\/li>\n
  • 4 ounces Aver’s Hummus**<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Hand-form a 1\/2-inch thick crust and dock center lightly with fingertips.<\/li>\n
    2. Brush dough with garlic and herb sauce, spreading evenly to inside edge of crust.<\/li>\n
    3. Pour mozzarella in center and “roll” cheese out to crust edge with your palm in a circular motion. Spread onto pizza, in order, feta, red onions and black olives, so that each is evenly layered to crust edge.<\/li>\n
    4. Arrange tomato slices in a “pinwheel” fashion with 10 in an outer ring and five in a center ring.<\/li>\n
    5. Bake at 450 F in a conveyor oven for 10 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.2.2925<\/div>\n<\/div>\n","protected":false},"author":11,"featured_media":0,"template":"","categories":[3274],"tags":[],"topic":[3249],"class_list":["post-132766","recipes","type-recipes","status-publish","hentry","category-recipe","topic-pizzas"],"acf":[],"yoast_head":"\nThe Parthenon - Pizza Today<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/recipes\/the-parthenon\/132766\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Parthenon\" \/>\n<meta property=\"og:description\" content=\"The Parthenon Recipe Type: pizza Author: Pizza Today Ingredients 10-ounce pizza dough 4 ounces garlic and herb sauce* 2-1\/4 cups died mozzarella cheese 3\/4 cup feta cheese crumbles 1 cup sliced red onions 1 cup sliced black olives 15 fresh tomato slices 1 teaspoon fresh oregano 4 ounces Aver’s Hummus** Instructions Hand-form a 1\/2-inch thick […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/recipes\/the-parthenon\/132766\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-20T13:19:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/pizzatoday.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"200\" \/>\n\t<meta property=\"og:image:height\" content=\"200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/recipes\/the-parthenon\/132766\/\",\"url\":\"https:\/\/pizzatoday.com\/recipes\/the-parthenon\/132766\/\",\"name\":\"The Parthenon - 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