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Preheat the oven to 400°. Lightly oil a baking sheet.
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Roll the dough to a 12 to 14 inch circle and carefully transfer to the baking sheet. Brush the edges with olive oil and optionally sprinkle with cornmeal. Place into the oven and bake until browned and puffy, about 20 minutes.
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Make the sauce while the crust bakes. Place tomatoes, garlic, oregano, and sugar into a small saucepan and set over medium heat. Bring to a simmer, lower heat, and allow to simmer, stirring occasionally, until it thickens up a bit, about 20 minutes. Season with salt and pepper to taste.
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While the crust bakes and the sauce simmers, make the hummus. Place the chickpeas, tahini, olive oil, lemon juice, garlic, and cumin into a food processor bowl and blend until smooth. You can thin the mixture with 1 to 2 tablespoons of water in order to smooth it out if you like, but try to keep it relatively thick. Season with salt to taste.
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When the crust has finished baking, spread the top with hummus in an even layer. Spread the sauce over the hummus, then distribute the olives, artichoke hearts, basil and scallions over the sauce.
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Slice and serve.