It’s Homemade Pizza Friday, but Summer Fridays get pretty busy. That’s when we go the quick & easy route and use a pre-made flatbread as the pizza base, then add some toppings to it.
Many of my Fridays during the Summer months are heavily scheduled with activities at the arboretum where I spend a lot of my time. Besides volunteering there, I also take classes, participate in events, and visit with friends at the arboretum. I am there so much that many people ask why I don’t just get a job there. (I always respond that it would tie me down too much!) I find the arboretum a wonderful and relaxing place to wander through and enjoy with 1700+ acres of trees and plants in their woodlands, prairies, and gardens. The numerous waterscapes on the grounds are also a great draw and favored features of mine.
On a recent Friday, my entire morning, afternoon, and evening was booked with volunteer work at the arboretum. Not wanting to give up a Homemade Pizza Friday evening with Eric, we planned this quick version that is packed with a bounty of summer fruits and herbs.
Avocado, Feta, and Cherry Tomato Salsa Flatbreads
Avocado, Feta, and Cherry Tomato Salsa Flatbreads (adapted from foodandwine.com) Total Time Required: 30 minutes, Makes: 4 servings
Ingredients:
- 1 pint cherry tomatoes, quartered
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1 small shallot, minced
- 1/3 cup chopped mint
- 1/3 cup chopped cilantro
- 1-1/2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- kosher salt & black pepper
- 4 8-inch naan flatbreads
- 4 ounces feta cheese, crumbled
- 1 avocado, peeled, pitted and thinly sliced
In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, mint, cilantro, vinegar, and crushed red pepper.
Put together the tomato salsa.
Season the salsa with salt and black pepper. (The salsa can be made up to 6 hours ahead of time and stand at room temperature.
Season the salsa and allow it to sit at room temperature until ready to serve.
Warm the naan according to the package directions.
Warm the naan according to the package directions.
Spoon the salsa over the flatbreads and top with the feta and avocado.
Add the salsa, avocado, and feta to the flatbreads.
Cut the naan into wedges and serve immediately.
Cut the flatbreads into wedges and serve.
Busy Fridays can still include “homemade” pizza! ~Linda
Avocado, Feta, and Cherry Tomato Salsa Flatbreads (adapted from foodandwine.com) Total Time Required: 30 minutes, Makes: 4 servings
Ingredients:
- 1 pint cherry tomatoes, quartered
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1 small shallot, minced
- 1/3 cup chopped mint
- 1/3 cup chopped cilantro
- 1-1/2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- kosher salt & black pepper
- 4 8-inch naan flatbreads
- 4 ounces feta cheese, crumbled
- 1 avocado, peeled, pitted and thinly sliced
In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, mint, cilantro, vinegar, and crushed red pepper. Season the salsa with salt and black pepper. (The salsa can be made up to 6 hours ahead of time and stand at room temperature.
Warm the naan according to the package directions. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the naan into wedges and serve immediately.