Mediterranean flatbread recipe
What you’ll need:
1 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
Six pieces of flatbread
3/4 cup Kalamata olives, chopped
1 1/2 cups cherry tomatoes, halved
3/4 cup shredded mozzarella cheese
2 cups arugula, roughly chopped
1 can chickpeas, ½ cup liquid set aside
1/4 cup tahini
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 clove garlic, peeled and minced
4 tablespoons extra virgin olive oil
How to make it:
1. In a small mixing bowl, whisk together olive oil, balsamic vinegar, oregano and thyme. Salt and pepper to taste. Set your vinaigrette in the refrigerator for at least 30 minutes before cooking.
2. Meanwhile, start preparing your hummus spread. Add chickpeas, reserved chickpea liquid, tahini, salt, pepper and garlic to a food processor or blender. Pulse lightly while drizzling in olive oil until smooth, about 2 minutes.
3. Arrange your flatbread pieces in the bottom of a large metal casserole dish with a lid. Spread about two tablespoons of hummus on each flatbread piece. Top with Kalamata olives, cherry tomatoes and mozzarella cheese.
4. Cover the casserole dish with a lid, and place it in a pre-heated solar oven for about 20 minutes, or until cheese is fully melted.
5. Top with a small handful of arugula and a drizzle of balsamic vinaigrette before serving.
Solar cooking tips:
This simple preparation is ideal for your sun-powered oven. As is usually the case with solar cooking, it’s best to eyeball it or use a thermometer rather than sticking to a designated cooking time. This recipe should take 20 to 30 minutes in your solar oven, but cooking time will vary based on outdoor temperatures and sun exposure.
For best results, allow your solar oven to heat up to at least 250 degrees Fahrenheit before putting your flatbread inside. Check on your meal regularly, and remove it once the cheese is fully melted.
Keep in mind that your flatbread pieces will be warm and tasty, but you’ll have a hard time making them crispy in a solar oven. If you crave a crispy texture, brush your flatbread pieces with olive oil, and sear them in a cast-iron skillet on your stove for about a minute on each side before putting them in your solar oven.