Best Mediterranean Flatbread Recipe By Tasty Recipes

MEDITERRANEAN FLATBREAD SERVED IN A TRAY AND TOPPED WITH ARUGULA, TOMATOES, SMOKED SALMON AND MORE

Mediterranean Flatbread served in a tray and topped with Arugula, Tomatoes, Smoked Salmon and More image

All-star Mediterranean flatbread recipe loaded with fresh arugula, veggies, smoked salmon and other Mediterranean favorites like olives and feta! Great as a simple meal with your favorite glass of wine, or as an appetizer for a crowd.

Provided by Suzy Karadsheh

Time 30m

Number Of Ingredients 14

Ingredients

Private Reserve Greek extra virgin olive oil
Cornmeal
Flour (any kind) for dusting
1 lb/ 453.59 g pizza dough (whole wheat dough, if you prefer) at room temperature (see note if you want to make dough from scratch)
1 tsp dry oregano
1 tsp za'atar spice, more for later
Large handful baby arugula (about 4 oz/113.4 g)
Scant 1 pint/400 g cherry tomatoes, halved
Kosher salt and black pepper
1/3 cup or so hummus (homemade from this recipe or store-bought)
Crumbled feta cheese, to your liking (optional)
Few slices smoked salmon (3 to 4 oz/113 g)
Handful pitted kalamata olives
Handful toasted pine nuts, optional

Steps:

Preheat oven to 450 degrees F.
Prepare a large sheet pan and brush with extra virgin olive oil. Sprinkle the bottom of pan with cornmeal, about 2-3 tbsp.
Lightly flour a clean work surface. Place pizza dough on top and roll and stretch dough to a 12 x 8 rectangle or oval. Transfer stretched dough to prepared sheet pan.
Lightly brush top of dough with extra virgin olive oil and season with oregano and za'atar spice. Bake in heated oven for 15 to 20 minutes, or until dough is golden and slightly crisp on bottom. Remove from heat.
In a bowl, combine arugula and tomato. Drizzle with a little extra virgin olive oil and season with salt, pepper, and a dash of Za'atar spice. Mix to combine. Set aside for a moment.
Spread a thin layer of hummus evenly over the pizza crust. Top with the arugula and tomato mixture. Now arrange the remaining ingredients on top evenly. Sprinkle a little more za'atar spice and dried oregano all over.
To serve as an appetizer, slice pizza into small rectangles. You'll get 15 or more pieces. Enjoy!

Nutrition Facts : Calories 121 calories, Sugar 1 g, Sodium 103.4 mg, Fat 3.8 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 17 g, Fiber 1.2 g, Protein 3.5 g, Cholesterol 0.6 mg

MOROCCAN FLATBREADS

Moroccan Flatbreads image

My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds ground lamb
1-1/2 cups chopped zucchini
1-1/4 cups medium salsa
2 cups julienned carrots, divided
1/2 cup dried apricots, coarsely chopped
2 tablespoons apricot preserves
1 tablespoon grated lemon zest
1 tablespoon Moroccan seasoning (ras el hanout)
1/2 teaspoon garlic powder
3 naan flatbreads
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint

Steps:

In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

Nutrition Facts : Calories 423 calories, Fat 19g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 677mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.

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