Do you love pizza night in your house on Friday nights? We do!! Even better, we love making & enjoying homemade pizzas. Heck, it doesn’t even have to be a Friday to enjoy good pizza. We’ll eat it any night of the week. I don’t always have the time to make pizza from scratch. If you are like me, I have the recipe for you. My Greek-Mediterranean Flatbread Pizzas are so delicious with the grilled eggplant and roasted peppers. To make it a quick & simple recipe, I use store-bought roasted red pepper hummus and Naan bread. We like to serve this flatbread with a side of Tzatziki Sauce for dunking.
If you are not familiar with Naan, it is from North India and a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. You can usually find some Naan bread in my freezer. I like to keep it on hand for nights we are in the mood for Greek-Mediterranean Cuisine. I like to cut it into wedges (like you would with pita bread) to serve on my Greek-Mediterranean Platter with Baba Ganoush, Tzatziki Sauce and a few other goodies.
Click here to check out our Greek-Mediterranean Platter: Greek-Mediterranean Platter
I love how rustic these flatbreads turn out. We like to slice and serve the flatbread pizzas on a wood board. Naan can also be so versatile by simply changing the ingredients you top it or serve it with. What will you top your Naan with?
Greek-Mediterranean Flatbread Pizza
Makes 2 smaller Flatbreads, about 8 slices
2, Naan Breads
2 Tablespoons, Roasted Red Pepper Hummus *store-bought or homemade
2 Links, Chicken Sausage, fully cooked *(used Roasted Red Pepper & Garlic Chicken Sausage in this recipe)
1, Red Pepper, Roasted *(see below for roasting peppers)
1/4, Eggplant (4 slices), Grilled
1 Teaspoon, Garlic Salt
1/4 Cup, Feta Cheese
4+ Tablespoons, Parmigiano-Reggiano Cheese, grated
1/4 Cup, Tzatziki Sauce
*Optional: You can also add sliced Olives to the pizza if you like
Preheat oven to 400 degrees.
Grill Eggplant: Slice Eggplant into long, thin strips. Drizzle or brush olive oil on each side and season with S&P. Heat a grill pan or a grill, to medium-hight heat. Grill the eggplant, about 8-10 minutes (time may vary depending on how thick the slices are). Remove from heat, set aside to cool. Once cooled, cut into bite size pieces.
Place 1 tablespoons of the hummus on each flatbread. Using the back of a spoon, spread the hummus all over the flatbread.
Slice the chicken sausage on a bias, heat up for about a minute in a sauté pan over medium heat (since the sausage is fully cooked, you are only heating it through). Place the sausage onto each pizza. Add the grilled eggplant and roasted red peppers to each pizza. Add some Feta Cheese on each and shredded Parmigiano-Reggiano cheese.
Bake in the oven just until cheese starts to melt and flatbread is crispy, about 5-8 minutes. Remove flatbreads from the oven, slice and serve with a side of the Tzatziki Sauce.
There are a few ways you can roast a pepper. You can place it on a grill, in the oven or even directly over a gas burner. See below for instructions.
Roasting peppers in the oven: Preheat the oven to 500 degrees. Place the whole pepper on a baking sheet, place in the oven for 30-40 minutes, until the skin of the pepper is completely wrinkled and the pepper is charred. Turn the pepper a couple of times while roasting it to get a nice even char on it. Remove from the oven and immediately wrap the pepper in aluminum foil or place into a brown bag and seal shut. Set aside for about 30 minutes, or until the peppers are cool enough to handle. Remove the stem from each pepper and slice them in quarters. Using your hands, start to remove the skin off the pepper. Slice the pepper into thin strips, place them into a small bowl and drizzle some olive oil over top.
Roasting Pepper on a gas stove burner: Place whole pepper directly over the burner, over medium heat. Turn the pepper several times to evenly char. Follow the same steps above to cool the pepper and remove skin. **If roasting on a burner, make sure you do not walk away from the burner.
Roasting Pepper on the Grill: Turn grill to medium-high heat. Place pepper directly onto the grill. Turn pepper frequently to evenly char all sides. Be sure to keep an eye on the pepper to avoid over burning it. Once all sides are wrinkled and charred, remove from the grill and follow the rest of the steps listed above for cooling and peeling skin off.
Time Saving Tip: You can roast the pepper(s) ahead of time. You can roast them the day before or even a week ahead and store them in an airtight container, in the fridge for up to 2 weeks. I like to roast several peppers and store them. This way, I can add them to recipes throughout the week.
I like to make Roasted Red Peppers myself instead of buying jars of roasted red peppers from the supermarket. They are very simple to make and it costs much less compared to buying them already roasted.
Click here for my Tzatziki Recipe: Tzatziki Sauce