Prep time 5 minutes | Ready in 20 minutes | Serves 4
Without apology, this is a brazen mash-up of the world’s greatest topped flatbreads. It’s as if pizza and tostadas and manakeesh all hopped into a Tilt-a-Whirl. It’s fast, pretty and packed with veggies and flavor. It also gives hummus a happy new purpose—frankly, it was getting tired of just being a dip. It’s pizza without being too cheesy, tostada without all the work and manakeesh with more veg. Feel free to use whatever roasted vegetables you like best.
Suech & Beck © 2020
1 small head of broccoli, cut into bite-sized florets
1 red pepper, sliced
4 mushrooms, sliced
3 tablespoons extra- virgin olive oil, divided
1/8 teaspoon salt
1 cup hummus
4 7-inch pita breads
1 cup crumbled feta
2 green onions, minced Cilantro or mint
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Put the broccoli, peppers and mushrooms on the baking sheet and drizzle with 1 tablespoon of the oil. Toss well, spread into an even layer and sprinkle with the salt. Roast for 7 to 9 minutes, or until tender-crisp and sizzling. Set aside.
- Meanwhile, spread the hummus evenly on the pita breads, then top with feta and green onions. Place the pitas on a new baking sheet (or transfer them to the first one once the vegetables are done). Divide vegetables across the tops of the pitas.
- Bake 2 to 3minutes, or until everything is piping hot. Take them out of the oven, drizzle with the remaining olive oil and sprinkle with cilantro or mint.
Excerpted from Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week by Claire Tansey. Copyright © 2020 by Claire Tansey. Photography by Suech & Beck © 2020. Reprinted by permission.
