January 31, 2012

Red pepper and Hummus Flatbread Pizzette

Post by Chef Corbin

 Yield- 8 triangles


1 baked piece of Ready-made flatbread from your local supermarket (8-10” diameter)
1 tbsp. (14ml) of Tabasco Sauce
¾ cup (150ml) ready-made humus
3 oz. (60 grams) oven roasted red peppers- sliced into thin strips (option to use tinned peppers)
2 oz. (50 grams) pitted black olives (Kalamata) -chopped
¼ cup (30 grams) chopped fresh parsley
2 ½ oz. (50 grams) crumbled feta cheese


Preheat oven to 375 degrees.   Combine 1 tbsp. of Tabasco Sauce with humus and spread evenly over flatbread. Place the thin strips of roasted red peppers onto the flatbread and sprinkle with black olives and feta cheese. Add chopped parsley for garnish and bake for 5 minutes. Cut into 8 even triangles and serve.