Pizza/Flatbread & Greek Flavors… sounds like a great evening of food for us!
There has been a lot of conversations around here about our favorite flavors and foods as we are currently trying to pick not only a menu for our wedding but also a caterer. The wedding is just over 6 months away and since we are such lovers of food we want everyone at our wedding to eat some really yummy foods (and we still want money leftover to be able to feed ourselves after the wedding).
Topping our list of favorites are FRESH flavors, Pizzas, Mexican, Garlic, Sushi, Greek, Italian, & Cheese. We try to incorporate those flavors into our daily lives so finding a way to fit them into our special day is pretty important! After loading up on some fresh produce with my grandmother recently I made this flat bread. To be honest with you, I was not even sure what it was going to taste like as I was pulling it out of the over – I was just hoping all the flavors would work as well on my taste buds as they did in my mind!
We used a huge flat bread which we had purchased at the market, but feel free to use any flat bread or fajita/tortilla wraps (for individual pizzas) or puff pastry or pizza dough or anything else you think would work. Enjoy this as an easy last-minute dinner sure to please your palate (and if you need something else to go with this, throw a quick salad together too – I’ll share my favorite salad with you soon)
- 1 eggplant, chopped into 1 inch chunks
- 1 red onion, chunked
- 1 pint cherry or grape tomatoes
- 3 cloves garlic
- 1 - 2 tablespoons Olive Oil
- 1 - 2 large roasted red peppers (from a jar)
- ½ dozen good green olives, sliced
- 8 ounces feta, chunked/crumbled
- 4 ounces shredded mozzarella
- Flat Breads (we used 2 huge ones)
- Hummus (to cover bottom of flat bread - about 2 T per bread)
- Mix together the eggplant, onion, tomatoes, garlic, & olive oil. Put onto a foil-lined baking sheet in a pre-heated (400 degree) oven for about 20 minutes. Once the tomatoes start to split and the vegetables are nice and roasted take them out and allow to cool so you can handle.
- Turn oven down to 350 and place a flat bread on a cookie sheet. Top with an even, thin layer of hummus and then the roasted (and other) vegetables. Even spread both the cheeses on top of the vegetables. Bake for about 10 minutes and enjoy!
roughly inspired by Food Nouveau
*NOTE… my favorite Hummus Recipe which I make all the time will be shared soon as well!
One Year Ago – London Broil
And I leave you with this, Today’s Question of the Day… What is your favorite flavor or foods in your house?