Description
This easy Mediterranean flatbread layers creamy hummus, Kalamata olives, red onion, artichoke hearts, roasted red peppers, mozzarella and feta over crisp naan. Finished with fresh parsley and balsamic glaze, it makes a flavorful lunch, light dinner or shareable appetizer.
Ingredients
Scale
Ingredients:
- 2 naan flatbreads
- ¾ cup hummus
- ½ cup sliced Kalamata olives
- ¼ cup thinly sliced red onion
- ½ cup chopped artichoke hearts, drained
- ½ cup sliced roasted red peppers, drained
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons balsamic glaze
Instructions
Instructions:
- Preheat the oven. Position the oven rack in the center and preheat the oven to 450°F. Line a large baking tray with parchment paper and arrange the naan in a single layer.
- Spread the hummus. Divide the hummus between the two flatbreads. Spread it into a thin, even layer, leaving a narrow border around the edges.
- Add the vegetables. Top the hummus evenly with the Kalamata olives, red onion, artichoke hearts and roasted red peppers.
- Add the cheese. Sprinkle the shredded mozzarella and crumbled feta evenly over the vegetables.
- Bake the flatbreads. Bake for 8–10 minutes, or until the cheese is melted and the edges of the naan are golden and crisp.
- Finish and serve. Remove the flatbreads from the oven. Sprinkle with fresh parsley and drizzle with balsamic glaze. Rest for 1–2 minutes before slicing and serving warm.
Notes
Notes:
- Drain the artichokes and roasted peppers thoroughly so the flatbreads remain crisp.
- Leave a narrow border around the hummus to create golden, crisp edges.
- For extra crunch, place the naan in the oven for 2–3 minutes before adding the toppings.
- Add the balsamic glaze after baking so its flavor stays bright.
- Cut each flatbread into smaller pieces when serving it as an appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean