Since I have a new goal and diet for the new year, my eyes are always open for health yet still flavor-packed recipes. This past weekend, when I made my trek to Target, I also stopped at one of my other favorite places, Trader Joe’s. Walking through the aisles, I stumbled upon some naan. In case you’re not familiar with naan, it’s basically an Asian oven-baked flatbread.
Anyway, when I saw the naan, it reminded me of a recipe I’ve been wanting to try since tasting it at an event about a year ago. The recipe is sort of a healthier version of pizza.
Instead of using tomato sauce, lots of cheese, and pepperoni, the naan gets topped with hummus, olives, tomatoes, onions, and some freshly grated Parmesan cheese. Those are definitely some of my favorite things. They add wonderful flavor to this recipe.
Something I especially like about this recipe is that you can make just enough for a single meal or you could create a bunch as party appetizers. One recipe, two uses. Love that!
I also like that the toppings are flexible. This is a great way to use those extra veggies or you could even add chicken for some extra protein. And, in traditional IBC fashion, these are SO easy to make. Let me show you.
2 pieces naan flatbread
1/2 cup red pepper hummus
1/2 cup grape tomatoes, sliced
1/4 cup Kalamata olives, roughly chopped
1/4 cup sliced green onions
1/4 cup Parmesan cheese, freshly grated
Begin by preheating the oven to 425 degrees F. Then spray a baking pan with cooking spray.
Place both naan pieces on the pan. Spread each with about 1/4 cup hummus (depending on the size of your naan, you made need more or less. Then top with tomatoes, olives, onions, and cheese.
Bake 8 to 12 minutes until the crust is crisp and the cheese is melted. Slice and serve.
I told you! Other than cutting up a few ingredients, these are ready in no time.
Give them a try and let me know what you think.