Illinois Harvest of the Month

Mediterranean Flatbread with Peppers & Tomatoes

MEDITERRANEAN FLATBREAD WITH PEPPERS & TOMATOES

Mimicking a mini pizza, these tasty flatbread entrees will make introducing Meatless Monday a breeze!
This is a summer and autumn school food service recipe for Bell Peppers and fresh herbs.
Cooking and prep level: Intermediate
  • Prep Time1 hr 15 min
  • Cook Time10 min
  • Total Time1 hr 25 min
  • Yield100
  • Serving Size1
  • Energy343 cal
  • Cuisine
    • Mediterranean
  • Course
    • Main Course
  • USDA Meal Components
    • 2 oz m/ma
    • 2 oz credible grains
    • ¼ cup red/orange vegetable
  • Diet
    • Vegetarian

Ingredients

Pesto Sauce

  • 3 cups Olive Oil
  • 2 tsp Garlic Powder OR 1½ tsp Granulated Garlic
  • 4 cups Parsley or Basil, fresh
  • 3 Tbsp Lemon Juice, fresh

Hummus

  • 6 #10 cans + 1 pint (3 gals 1 pt) drained Garbanzo Beans
  • 2 Tbsp Onion powder
  • ¼ cup Garlic Powder OR ⅛ cup Granulated Garlic
  • 3 Tbsp Black Pepper
  • ½ cup Parsley, fresh OR 1 cup dried
  • ½ cup Basil, fresh OR 1 cup dried
  • 3½ cups Lemon Juice, fresh
  • 2 Tbsp Hot Sauce
  • 2 cups Olive Oil
  • 1⅓ cup water OR Chickpea Brine
  • 1⅓ cup water OR Chickpea Brine
  • 5 lbs Red Bell Peppers, in strips
  • 5 lbs 12 oz Plum Tomatoes, sliced ⅛ inch slices
  • 100 pcs Flatbread, 56 oz, whole grain-rich

Method

1

This recipe requires a food processor, such as a Robo Coupe.

To Make the Pesto

2

Blend Olive oil with Garlic Powder, fresh parsley, and lemon juice. Set aside.

To Make the Hummus

3

Puree the garbanzo beans with remaining hummus ingredients until smooth. Place in a medium bowl. Set aside.

4

CCP: Heat conventional ovens to 375* F, convection ovens to 350* F.

5

Place flatbreads on a lined, bun pan.

6

Brush each flatbread with pesto sauce, using only ½ of pesto sauce.

7

Place a #8 scoop of hummus on each flatbread, spreading evenly.

8

Layer ⅛ cup pepper strips and 2-3 slices of Roma tomato on each flatbread.

9

CCP: Bake for 5 minutes until flatbread is warmed through and slightly browned. DO NOT OVERBAKE.

10

Brush remaining pesto over each hot flatbread.

11

Serve immediately.

Nutritional data for this recipe was formulated without the flatbread. Because the USDA does not have data on a standard wholegrain rich flatbread, you should add your nutritional data for your flatbread, based on purchase.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size1
  • Amount per serving
  • Calories343
  • % Daily Value*
  • Total Fat12.3 g15.77%
  • Saturated Fat1.6 g8%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium493 mg21.43%
  • Total Carbohydrate51.6 g18.76%
  • Dietary Fiber8.9 g31.79%
  • Total Sugars16.8 g
  • Protein6.5 g13%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Save this recipe: