Monday, August 29, 2011

20 Dinners, 1 Day: Veggie Flatbreads with Hummus

I think I've found my new go-to dinner when things are harried and I haven't even thought about what to make for dinner.  Even Abe commented on how yummy these were and how quick of a dinner it makes.  I have a feeling once the school year/football practice season is in full swing,  I'll be cranking out a lot of these in different variations.

Who knew that hummus on pizza crust was so tasty?  Well, I guess Rachael Ray did since this is her recipe.  But honestly, who knew?  Abe did raise an eyebrow at the idea. Being Middle Eastern himself, I know he was thinking I was going to ruin a perfectly good hummus.   But, one bite, and he was sold.

I found the flatbreads in the bakery section.  If you can't find them, pocketless pitas will do too.

You might also think "Um, butternut squash and fennel on my pizza? Are you crazy?"  But I assure you, it's actually good.  The peppers and onion add just enough flavor to tone down the sweetness of the butternut and the fennel adds a nice twist, so it's a perfect compliment.  And, don't skimp on the olives.  Yum.

Veggie Flatbreads with Hummus

1 small fennel bulb, shaved
3 tablespoons olive oil
4 naan, flatbread or pocketless pitas
3/4 cup hummus
1 cup chopped Roasted Squash
1 cup chopped Roasted Peppers
1/4 cup chopped black olives
3 tablespoons chopped fresh parsley

Place racks in upper and lower thirds of oven and preheat to 500 degrees.  In bowl, combine fennel and 1 tablespoon olive oil.  Brush naan on both sides with remaining 2 tablespoon olive oil; place on 2 baking sheets.  Spread 3 tablespoon hummus on each naan; divide fennel among naan.  Bake until toasted, 10 minutes.  Sprinkle with squash, peppers, olives and bake until crisp, 5 minutes.  Top with parsley.

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