Veggie Flatbreads with Hummus

By ccavaletti

Ingredients

• 1 small bulb fennel, shaved
• 3 Tbsp EVOO
• 4 naan or pocketless pitas
• 3/4 c hummus
• 1 c chopped Roasted Squash
• 1 c chopped Roasted Peppers
• 1/4 c chopped oil-cured black olives
• 3 Tbsp chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Place racks in upper and lower thirds of oven and preheat to 500. In a bowl, combine fennel and Tbsp EVOO.

Brush naan on both sides with remaining 2 Tbsp EVOO; place on 2 baking sheets. Spread 3 Tbsp hummus on each naan; divide fennel among naan.

Bake until toasted, 10 minutes.

Sprinkle with squash, peppers and olives and bake until crisp, 5 minutes.

Top with parsley.