Flatbread is part of our grocery list, it is just always there. We have flatbread at home at least once a week, especially after discovering Naan Bread. Sometimes, we like to have just a salad for dinner and the bread is the right side dish for that menu.

I find it particularly easy and quick  to make as an appetizer when you have friends over having drinks and also as a “Margherita” on pizza night. Today, I am sharing one flatbread recipe, a version of Mediterranean flavors  that I created since Guy is not a big fan of olives. Extremely fast, easy to prepare and even faster and easier to eat!

I also think that is a good alternative for a vegetarian night – like for meatless Mondays. I begin the process by spreading some extra virgin olive oil, sprinkle a little salt and a pepper so that the bread is already seasoned. Then I used pesto and parmesan as the base and started building up the flavors, adding artichoke hearts, sun-dried tomatoes and finished it with goat and mozzarella cheese on top.

The flatbread goes in the oven for approximately 10-15 minutes and in the meantime you can prepare a good salad or some veggies.

As an example of a good vegetable side dish, while checking out in Target last week I saw this magazine (Martha Stewart Living) featuring different ways to include yogurt in your meals – not only as a dressing – and I felt curious to try some of their recipes. One of them was Roasted Carrots with Parsley Yogurt, it was so good that I thought I would share it with you as well.

The carrots turned out delicious and were a great compliment to the flatbread.  I honestly liked them with just the carrots and sauce better than the feta included so try it multiple ways!  Overall it was a delicious meal and a creative way to serve carrots that you may not have thought of before.

Flatbread and Roasted Carrots

Yield: 2 - 4 servings

Ingredients

Roasted Carrots with Parsley Yogurt

1 lb of thin carrots, peeled and cut and halved lengthwise

4 tbsp of extra virgin olive oil and a little extra for serving

1/2 cup of fresh italian parsley, chopped

2 tbsp of mint, chopped (optional)

2 tsp of fresh lemon juice

3/4 cup plain greek yogurt

1/2 cup of feta cheese

Flatbread

2 Pieces of Naan Bread – regular size

1/2 cup of pesto

1/2 cup or artichoke hearts, diced

1/4 cup of sun-dried tomatoes, chopped

1/4 goat cheese, crumbled

1/2 cup of parmesan cheese, shredded

2 tbsp of extra virgin olive oil

1/2 cup of 4 italian cheese or mozzarella cheese

Salt and Pepper

 

Instructions

Roasted Carrots: Preheat oven to 425° Fahrenheit.

Toss carrots on a baking sheet with 2 tbsp of olive oil, salt and pepper. Roast in the oven, turning them once, for approximately 15-20 minutes or until brown and tender. Set aside.

Process 2 tbsp of olive oil, parsley, lemon juice, 1/2 tsp of salt and mint until you obtain a green paste in the food processor. Add yogurt and process until pureed. Spread yogurt sauce in the bottom of a plate, serve the carrots and sprinkle some feta cheese on top. Drizzle a little olive oil.

Flatbread: Preheat oven to 400° Fahrenheit or reduce it from 425° to 400° Fahrenheit (from above recipe).

Spread 1 tbsp of extra virgin olive oil on each bread (I used a brush) bubble side up. Sprinkle some salt and pepper. Spread the pesto with a spoon all over both breads. Sprinkle the parmesan cheese,  add the diced artichoke hearts and chopped sun-dried tomatoes. Top with goat cheese and shredded italian cheese or mozzarella.

Bake in the oven for 10 minutes or until cheese is melted and the flatbread is toasted.