Ingredients
Scale
- 2 large flatbreads or naan
- 1 cup hummus (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
If you’re out of flatbreads, tortillas work as a quick substitute. No feta? Goat cheese or ricotta can step in beautifully.
Instructions
- Preheat your oven to 400°F (200°C). This is a great time to let the kids help—my daughter loves to be my “oven manager” and hollers when it’s preheated.
- Place the flatbreads on a baking sheet. Brush each with olive oil to get them golden and crisp around the edges.
- Spread a generous layer of hummus on each flatbread, leaving a small border around the edge. This creamy base is a nod to my dad’s love for legumes in all forms.
- Top with cherry tomatoes, cucumber, red onion, olives, and feta cheese. Sprinkle with oregano, red pepper flakes (if using), salt, and pepper.
- Bake in the preheated oven for 10-12 minutes, or until the edges are crispy and the toppings are slightly roasted.
- Remove from the oven and allow to cool for a few minutes. Garnish with fresh parsley before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mediterranean Flatbread Pizza, recipe, cooking, food
