Mediterranean Chickpea Flatbread Pizza
Recipe submitted by Chef Judson Todd Allen, CEO and Executive Chef of Healthy Infused Cuisine, LLC.
Chef Judson Todd Allen was a finalist on Season 8 of “The Next Food Network Star” and created this recipe to showcase in his hometown of Chicago during the 2014 MorningStar Farms® Good Food for Good Times Tour.
This recipe has not been tested or modified by the MorningStar Farms® kitchen.
Prep Time: 20 minutes
Total Time: 40 minutes
MorningStar FarmsMediterranean Chickpea burgers, thawed Buy Now
- 1/4 cup chipotle hummus
- 2 Naan flatbreads, individual serving size
- 1/2 red onion, sliced
- 1/4 cup rice wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 1/4 cup sundried tomatoes
- 2 tablespoons feta cheese (1 tablespoon per flatbread)
- 1/3 cup plain non-fat Greek yogurt
- 2 tablespoons cucumber, finely chopped
- 1/2 lemon
- 1 cup fresh arugula greens
Preheat oven to 400°F.
In a small glass bowl add sliced red onion, honey, oregano and rice wine vinegar. Incorporate and let sit for at least 30 minutes (the longer you let the onions pickle in the vinegar, the better).
Place naan flatbreads on an oiled sheet pan or pizza stone and spoon even amounts (2 tablespoons per flatbread) of chipotle hummus on the base (this is your “sauce”)
Evenly crumble the MorningStar Farms Mediterranean Chickpea burgers onto the flatbreads (1 patty per flatbread).
Layer your onions, tomatoes and feta cheese on the flatbreads.
In a small dish, combine yogurt and cucumber. Drizzle cucumber yogurt sauce on top.
Bake in the oven for approximately 15 - 20 minutes or until naan is crispy and top is a golden brown.
Remove and add arugula greens to the top. Squeeze fresh lemon juice on greens.