Summer Entertaining: Hummus and Turkey Flatbreads with Romaine

Level up your next flatbread - literally!  This flatbread - salad combo strikes the perfect balance between indulgence and veggie deliciousness.  

Hummus and Turkey Flatbreads with Romaine

No one like to cook elaborate and heavy meals during the summer.  That's why this quick and easy flatbread salad combo is so appealing.  It take no time to make, and it's filling, light, and oh so delicious.  Today's recipe is a Greek(ish) version of a flatbread salad.  It features hummus and seasoned ground turkey as a base and is topped with salad goodies such as dressed romaine, tomatoes, cucumbers, and a sprinkle to feta.  It's a Mediterranean summer feast the whole family will enjoy!

This is perfect for either lunch or dinner.  We've made it several times this summer and just love it for it's fresh and tasty take on a salad pizza.

Enjoy!

What Ingredients do I need?

• ground turkey
• naan bread - individual sized
• onion
• garlic cloves
• oregano - fresh or dried
• olive oil
• hummus
• apple cider vinegar
• Dijon mustard
• romaine lettuce
• cherry tomatoes
• Persian cucumbers
• feta cheese

Substitutions and Variations

• Use ground lamb, chicken or beef instead of turkey

• Add roasted red peppers to the salad

• Add black olives to the salad

• Use lemon juice for the apple cider vinegar

• Don't care for feta, leave it off or try ricotta salata, or goat cheese

• Use store bought pizza dough instead of naan

• Try a flavored hummus

Kitchen Tips and Notes

• Watch the naan closely as they can burn quickly.

• This can be cooked on an outdoor grill as well.

• Make the salad mixture while the flatbread are cooking.

• Serve right away so you get that mix of cold and hot ingredients.

• Try baby naan for cute appetizers  - or use the largest naan and cut into portions.

• Try garlic naan for extra flavor.

• If using pizza dough, spread melted butter seasoned with garlic powder around the edges for extra flavor.

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Hummus and Turkey Flatbreads with Romaine

serves 4

4 individual sized naan breads
1/2 pound ground turkey
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 Tablespoon fresh oregano, chopped (or 1 1/2 teaspoons dried oregano)
salt & black pepper to taste
2 Tablespoons olive oil - more for oiling the naan bread
1 10oz container of hummus
2 Tablespoons apple cider vinegar
2 teaspoons Dijon mustard
5 cups chopped romaine lettuce
1 cup halved cherry tomatoes
2 large Persian cucumbers, sliced in to rounds
1/2 cup crumbled feta cheese

Preheat the over to 450 degrees.  In a large skillet over medium high heat, cook ground turkey, onion, garlic, and oregano (if using dried) until browned and cooked through.  Season with salt and pepper and stir in fresh oregano if using.

Place naan bread on a 2 large baking sheets and brush with olive oil.  Spread with hummus leaving a 1 inch border on the bread.  Top with turkey mixture and bake 10-15 minutes or until the edges of the naan are lightly browned and crisp.

Meanwhile, to a large bowl add 2 Tablespoons of olive oil, vinegar, and mustard.  Whisk together.  Add the romaine, tomatoes, and cucumbers.  Toss to coat and season with salt & pepper.

Remove naan flatbreads from the oven and top with salad.  Sprinkle with feta and serve.