Lavash Pizza With Hummus Feta And Sun Dried Tomatoes Food

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LAVASH PIZZA WITH HUMMUS, FETA AND SUN-DRIED TOMATOES



Lavash Pizza With Hummus, Feta and Sun-Dried Tomatoes image

From Pam Riesenberg, Home Appetit, from a cooking lesson I had. It was delicious! Here are other optional ingredient suggestions: grilled Italian eggplant slices (1/4" thick rounds w/skin on), grilled zucchini slices, roasted peppers, grilled red onion slices. The hummus recipe here freezes well!

Provided by Oolala

Categories     Spreads

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 slices lavash bread
2 -4 tablespoons olive oil, for brushing the lavash
kosher salt, to taste
fresh ground black pepper, to taste
1 cup canned chick-peas, rinsed and drained
1/4 cup tahini paste, sesame paste
3 tablespoons extra virgin olive oil
2 garlic cloves
kosher salt, to taste
1 tablespoon ground cumin
1/2 teaspoon red chili pepper flakes
1 to 2 lemon, juice of
1/4 cup kalamata olive, pitted, crushed
1/2 cup feta cheese, crumbled
1/2 cup sun-dried tomato, slivers
1 -2 teaspoon oregano
olive oil, for drizzling

Steps:

  • Preheat oven to 400 degrees F.
  • Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
  • Remove the lavash and add the topping.
  • Place back into the oven to just warm through.
  • Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
  • Remove the "pizza" and serve along with the hummus.
  • Enjoy!

SPEEDY HUMMUS PIZZA



Speedy Hummus Pizza image

What started as an appetizer is now one of my favorite Mediterranean meals. I make sure I always have the ingredients, so I can whip it up in a hot minute. I like to use fresh tomatoes instead of sun-dried ones when they're in season, and sometimes I throw in some chopped artichoke hearts, too. -Nikki Haddad, Germantown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 slices.

Number Of Ingredients 8

1 prebaked 12-inch pizza crust
1 cup hummus
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup crumbled feta cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pitted Greek olives, chopped
1 tablespoon olive oil

Steps:

  • Preheat oven to 450°. Place crust on an ungreased baking sheet or 12-in. pizza pan., In a small bowl, mix hummus, oregano and pepper flakes; spread over crust. Sprinkle with cheese, tomatoes and olives. Bake 8-10 minutes or until heated through. Drizzle with oil.

Nutrition Facts :

HEARTY MINESTRONE SOUP



Hearty Minestrone Soup image

This is a quick great tasting soup. If I have them I use my own canned Italian tomatoes. Recipe Source: Raley's

Provided by Ceezie

Categories     Low Protein

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 stalks celery, sliced
3 medium carrots, peeled and sliced
1 large onion, chopped
2 (32 ounce) cans beef broth
1 (6 ounce) can tomato paste
1 cup marinara sauce (or your favorite pasta sauce)
2 teaspoons Italian herb seasoning
3/4 cup small shell pasta
prepared basil pesto

Steps:

  • Place all ingredients except pasta and pesto in a large stockpot. Bring to a boil;.cover and simmer for 30 minutes. Add pasta and cook uncovered, for 15.minutes longer. Spoon into large bowls and swirl a teaspoon. of pesto into each.

MMMM MUFFINS - CHEESE, SPINACH AND SUN-DRIED TOMATOES



Mmmm Muffins - Cheese, Spinach and Sun-Dried Tomatoes image

A delightful savoury muffin that makes a great snack for morning/afternoon tea or a take-and-go breakfast on the run. Please use a firm style feta cheese for this recipe. Serve warm. Recipe makes 10-12 muffins.This recipe was an entry in the RSC#11 comp. You can add more feta cheese if you wish

Provided by Jubes

Categories     Quick Breads

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon ground cayenne pepper or 1/2 teaspoon ground black pepper
2 ounces firm feta cheese, chopped into smallish cubes (75 grams)
1/4 cup asiago cheese or 1/4 cup parmesan cheese, finely grated
2 eggs
1 1/2 cups milk
1/4 cup canola oil or 1/4 cup vegetable oil
7 ounces fresh spinach leaves, can use baby spinach leaves (200 grams)
3/4 cup sun-dried tomato, chopped

Steps:

  • Preheat oven to 390°F (200°C) if using fan-forced oven or 420°F(215°C) if not using a fan-forced oven.
  • Spray a 12 muffin tray with cooking oil or grease with butter (ensure thoroughly coated). Can use paper cases to line instead of spray or butter if you wish.
  • Combine the flour, baking powder and pepper in a large mixing bowl. Mix thoroughly with a balloon whisk.
  • In another mixing bowl or a large jug - whisk the eggs, milk and oil together. Stir through the chopped spinach and the sliced sun-dried tomatoes. Gentley stir in the crumbled fetta and the finely grated asiago (or parmesan) cheeses.
  • Combine the wet and dry ingredients. Fold together gently -until just mixed. Do not overbeat or you will end up with 'heavy' muffins.
  • Spoon into the greased or paper-lined muffin pans.
  • Bake approx 15 - 25 minutes, until well risen and golden. Allow the muffins to cool in the pans for 5 minutes. Serve warm or reheat later.

Nutrition Facts : Calories 231.2, Fat 9.5, SaturatedFat 2.9, Cholesterol 47.7, Sodium 345.8, Carbohydrate 29.3, Fiber 1.8, Sugar 2, Protein 7.7

HUMMUS (SUN-DRIED TOMATOES)



Hummus (Sun-Dried Tomatoes) image

I'm not sure if another recipe like this is on the site, but i am famous for it. It has made even the pickiest eaters gobble it down. My family will never eat storebought hummus again. I make a single serving of this recipe because all i have is a mini food processor/ chopper, but it can easily be doubled and tripled. Add more or less water as desired...it depends how thick you want the recipe. If making ahead of time make a little thinner since it loses a little water overnight. Also, if you use sundried tomatoes that aren't canned in oil, add a teaspoon of your favorite kind, since it makes a creamier texture. I prefer to use the oil in the jar to flavor the recipe. That's enough from me....enjoy!

Provided by Lindsay

Categories     Beans

Time 4m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

0.5 (15 ounce) can garbanzo beans
2 tablespoons sun-dried tomatoes packed in oil, oil kept
2 -3 chopped garlic cloves
2 -3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster).
  • Add chickpeas, water, salt and pepper.
  • Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
  • Enjoy!
  • Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.

GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT



Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 22

1 soft lavash bread
Olive oil
2 small Japanese eggplants, halved
Salt and freshly ground black pepper
Spicy Hummus, recipe follows
12 ounces crumbled feta cheese
Red Chile Oil, recipe follows
Chopped fresh mint, for garnish
1 1/2 cups dried chickpeas, cooked until soft
2 cloves garlic, chopped
1/4 cup tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley leaves
2 ancho chiles, stemmed and chopped
1 New Mexican red chili, stemmed and chopped
1 teaspoon chile de arbol powder
1 cup canola oil
Salt

Steps:

  • Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
  • Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
  • Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
  • Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES GIADA DE LAUREN



Turkey Meatloaf With Feta and Sun-Dried Tomatoes Giada De Lauren image

Giada made this recipe on the Today Show and I ran out and bought all the ingredients and made the meatloaf for dinner. It was delicious, moist and flavorful and made great left overs.

Provided by mandabears

Categories     Meatloaf

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1/2 cup plain breadcrumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomato, I used plain sun-dried tomatoes
2 garlic cloves, chopped (optional)
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup feta cheese, crumbled
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 lb ground turkey, preferably dark meat

Steps:

  • Place oven rack in the center of the oven.
  • Preheat oven to 375 degrees F.
  • Spray a 9 by 5 inch loaf pan with cooking spray.
  • In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta cheese. salt and pepper.
  • Add the turkey and gently stir to combine, being careful not to overwork the meat.
  • Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on a instant read thermometer, about 45 minutes.
  • Remove from the over and let rest for 5 minutes.
  • Transfer to a cutting board and slice.
  • Place on a serving platter and serve.

Nutrition Facts : Calories 323.1, Fat 16.2, SaturatedFat 6.2, Cholesterol 188.8, Sodium 1140.3, Carbohydrate 13.6, Fiber 1.3, Sugar 3.4, Protein 30.8

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE



Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese image

This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. Assemble the pizza just before baking.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves two

Number Of Ingredients 9

1 9-by-12-inch piece of lavash
1/2 cup, tightly packed, grated or shredded fresh mozzarella (2 ounces)
2 plum tomatoes, sliced
1/4 red onion, sliced (optional)
1/2 cup crumbled goat cheese (2 ounces)
1 to 2 teaspoons fresh thyme
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Heat the oven to 375 degrees, preferably with a pizza stone in it.
  • Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
  • Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 387 milligrams, Sugar 2 grams

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