Crispy Mediterranean Flatbread

14 ingredients
7 steps

Ingredients

  • 2 Naan
  • 4 tablespoons Olive oil
  • 2 tablespoons Minced garlic
  • 1/2 cup Hummus (homemade or store bought)
  • 1/3 cup Kalamata olives thinly sliced
  • 6 Pickled Piquillo peppers thinly sliced
  • 6 Medjool dates pitted and chopped
  • 6 ounces Crumbled goat cheese
  • 1/4 pound Prosciutto thinly sliced then julienned
  • 2 cups Arugula
  • 1/2 tablespoon Balsamic vinegar
  • Salt and pepper
  • Pinch Sugar
  • Splash Balsamic glaze, purchased or homemade

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Place the two naan on a cookie sheet lined with parchment paper. Combine olive oil and minced garlic in a large bowl and brush the mixture on the naan. Reserve the garlic oil for the arugula salad topping.
  3. 3
    Bake the naan for 6 minutes to crisp them up a bit. Remove from oven and spread them with the hummus.
  4. 4
    Layer the olives, Piquilllo peppers and dates evenly over the naan. Sprinkle the goat cheese in top and divide the prosciutto over the cheese.
  5. 5
    Bake the naan for 8-10 minutes.
  6. 6
    While the naan is baking, add the balsamic vinegar to the oil and garlic remaining in the large bowl and toss in the arugula.
  7. 7
    Remove naan from oven and pile the arugula on them. Drizzle each one with balsamic glaze. Cut the flatbreads into 4 strips each and serve warm.

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