Veggie Flatbreads with Hummus

#7, BB 3

So, I've never made anything at this high of a temperature in the oven before. I thought I was burning the flatbreads but it was really was just surface level. It wasn't even that crunchy except on the edges. This was really good.

INGREDIENTS

• 1 small bulb fennel, shaved


• 3 tbsp. EVOO


• 4 naan or pocketless pitas


• ¾ cup hummus


• 1 cup chopped Roasted Squash


• 1 cup chopped Roasted Peppers


• ¼ cup chopped oil-cured black olives


• 3 tbsp. chopped fresh parsley

DIRECTIONS
Place racks in upper and lower thirds of oven and preheat to 500°. In bowl, combine fennel and 1 tbsp. EVOO. Brush naan on both sides with remaining 2 tbsp. EVOO; place on 2 baking sheets. Spread 3 tbsp. hummus on each naan; divide fennel among naan. Bake until toasted, 10 minutes. Sprinkle with squash, peppers and olives and bake until crisp, 5 minutes. Top with parsley.