Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Toss chickpeas with olive oil, za’atar, salt, and cumin, until well coated.

Brush each dough with a little olive oil. Spread one tablespoon chummus over each dough. Top with Muenster cheese. Divide the feta cheese, chickpeas, and eggplant evenly among the four pizza rounds.

Bake for 12–15 minutes, or until the crust is golden brown. Drizzle with techinah and

sprinkle with chopped fresh parsley before serving.