Ingredients:

  • 2 pieces store-bought naan or pre-made flatbread (approx. 5 oz / 140g each)
  • 1/2 cup classic hummus
  • 1 tbsp extra virgin olive oil
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pitted Kalamata olives, halved
  • 1/3 cup marinated artichoke hearts, quartered
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup red onion, thinly sliced
  • 1 tsp dried oregano
  • 1 tbsp balsamic glaze
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the flatbreads on the sheet and lightly brush the edges with olive oil.
  3. Spread 2–3 tbsp of hummus evenly across each flatbread, leaving a 1/2 inch border around the edges.
  4. Distribute the thinly sliced red onions and quartered cherry tomatoes over the hummus.
  5. Nestle the halved Kalamata olives and quartered artichoke hearts into the gaps.
  6. Sprinkle the crumbled feta cheese evenly across the top and finish with dried oregano.
  7. Bake for 8–10 minutes until the edges of the naan are mahogany-colored and tomatoes are blistered.
  8. Remove from oven and finish with a drizzle of balsamic glaze, fresh parsley, and a pinch of flaky sea salt.