Ingredients:

  • 2 whole grain flatbreads (170g total)
  • 1/2 cup roasted garlic hummus (125g)
  • 1 cup sliced cremini mushrooms (150g)
  • 1 medium red bell pepper, diced (150g)
  • 1 small zucchini, quartered and sliced (150g)
  • 1 tbsp extra virgin olive oil (15ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 1/2 cup shredded part-skim mozzarella (56g)
  • 2 tbsp fresh basil leaves, torn (8g)
  • 1 tsp balsamic glaze (5ml)

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat.
  2. Add the mushrooms, bell peppers, and zucchini to the skillet. Sauté for 5–7 minutes until the vegetables are deep golden brown and the liquid has fully evaporated.
  3. Season the sautéed vegetables with salt and pepper, then remove from heat.
  4. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  5. Place the flatbreads on the baking sheet and spread a thin, even layer of hummus across each base, leaving a 1/2 inch border around the edges.
  6. Distribute the seared vegetables evenly over the hummus base.
  7. Sprinkle the shredded mozzarella cheese evenly over the vegetables.
  8. Bake for 8–12 minutes, or until the cheese is bubbling and the edges of the flatbread are crisp.
  9. Garnish with torn fresh basil and a drizzle of balsamic glaze before serving.