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Grilled Flatbread with Hummus and Mixed Veggies

Serves: 4
Grilled Flatbread with Hummus and Mixed Veggies


  • 1 Cup(s). Sabra Tuscan Herb Hummus
  • 1 Peak Fresh Produce pepper(s), red bell (thinly sliced)
  • 1 Tbsp(s). Piancone olive oil, extra virgin
  • 2 tsp(s). Roma Oregano
  • 1 clove Peak Fresh Produce garlic, clove(s) (minced)
  • 1 Peak Fresh Produce onion(s), yellow (thinly sliced)
  • 8 large Peak Fresh Produce Mushrooms (thinly sliced)
  • 1 Cup(s). Peak Fresh Produce spinach
  • 4 pita bread(s), nonpocket
  • 4 tsp(s). Roma cheese, Parmesan, grated
  • 1 Cup(s). Roma cheese, Premiato Whole Milk Shredded Pizza Cheese
  • - red pepper flakes (to taste)
  • 2 Tbsp(s). Piancone balsamic vinegar


Heat oil in skillet over medium heat. Add garlic, onion, bell peppers, and mushrooms. Cook, stirring frequently, for about 8 minutes or until veggies are soft. Remove from heat and stir in the spinach. Set aside. Place flatbread on grill or stovetop gas flame; grill for a couple of minutes or until lightly browned, turning once. Place all four flatbread on a baking sheet. Spread surface of flatbreads with hummus. Sprinkle parmesan cheese on top of hummus, then top with veggies and mozzarella cheese. Sprinkle with oregano and red pepper flakes. Place in 400ºF oven and bake for about 5 minutes or until cheese is melted. Drizzle with balsamic vinegar. Enjoy!