Mediterranean Flatbread Melts

Last night I decided I wanted a flatbread melt, but with another twist! I’ve made my Chipotle Cheeseburger Flatbread Melts and Italian Sausage Pesto Flatbread Melts before, but the flavors of the Mediterranean were calling me! Looking in my refrigerator I searched for the goods. I had a can of Pillsbury Pizza Dough. Check. I had ground lamb. Check. Feta cheese. Check. I had chickpeas to make the hummus and a pan fried crunchy topping. Check. OK, I was set to go.

These Mediterranean Flatbread Melts are a fantastic lunch or dinner with a side salad. They come together rather quickly and hit the flavor mark for sure. And even if you’re not into lamb, feel free to substitute with ground beef.

I like to make my own hummus, but feel to use store bought. I put garlic, tahini, lemon juice and parsley in with the garbanzo beans and purée until smooth in a food processor. One of my favorite hummus blends is my Cilantro Jalapeño Hummus, but in this version I used parsley and topped the lamb with feta for another flavor dimension. A quick pop under the broiler to melt the feta and then the flatbreads got drizzled with plain yogurt laced with lemon zest and topped with my Turkish Chickpeas and chopped parsley.

I also use my Turkish Roasted Chickpeas recipe, but to make them quicker I pan fried the beans in the remaining oil after browning the lamb. Easy peasy, right?

I thought so and man was this one killer meal.

Now for the prep!

In a large, heavy bottomed skillet, brown ground lamb and 1 tablespoon of Turkish Spice blend with olive oil and break down into small crumbles. Remove from pan, drain on paper towel, and set aside. Reserve oil in pan. Set aside. Drain 1 can of garbanzo beans. Pat dry with paper towel and fry in skillet with remaining oil. Season with 1 tablespoon of Turkish Spice blend and cook until crispy. Set aside.

In a food processor purée the other can of drained garbanzo beans, parsley, garlic, tahini sauce, salt and juice from half of the lemon until smooth. Set side.

In a small bowl whisk together the yogurt and zest of half a lemon. Set aside. Turn on broiler.

Divide the pizza dough into six equal portions. Flatten and stretch with hand into a rectangle. Heat 1 tbsp olive oil in the same skillet. Fry the dough for one minute on each side or until golden crispy and brown. Remove and place on a paper towel to drain. Repeat until all six are browned using more oil if needed.

Spread 2 tablespoons of hummus on each fried flatbread. Top with browned lamb, crumble feta cheese on top and place under broiler for a minute to melt cheese. Remove from broiler, drizzle with lemon yogurt, sprinkle with pan fried chickpeas and top with chopped parsley.

I hope you enjoy these as much as I did!

Mediterranean Flatbread Melts

These Mediterranean Flatbread Melts are super easy, made with browned lamb, hummus and feta cheese and the flatbread is made with refrigerated pizza dough.

5 from 4 votes

Print Pin Rate

Course: Appetizer, Dinner, Lunch

Cuisine: Mediterranean

Keyword: flatbread melt, lamb and feta sandwich, lamb flatbread

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 686kcal

Author: Kevin Is Cooking

Ingredients

• 1 lb ground lamb
• 2 tbsp Turkish Spice blend separated (See Notes)
• 1 tbsp olive oil
• 2 15 oz cans garbanzo beans (chickpeas)
• 1/4 cup parsley leaves
• 2 garlic cloves
• 1 tbsp tahini
• 1 tsp salt
• 1 lemon (juice of half and zest)
• 1 cup plain yogurt
• 2 tbsp olive oil
• 1 refrigerated thin pizza crust (11 0z can Pillsbury™ )
• 1/2 cup feta cheese
• parsley , chopped for garnish

Instructions

• In a large, heavy bottomed skillet, brown ground lamb and 1 tablespoon of Turkish Spice blend with olive oil and break down into small crumbles. Remove from pan, drain on paper towel, and set aside. Leave oil in pan. Set aside.
• Drain 1 can of garbanzo beans. Pat dry with paper towel and fry in skillet with remaining oil. Season with 1 tablespoon of Turkish Spice blend (See Notes) and cook until crispy. Set aside.
• In a food processor purée the other can of drained garbanzo beans, parsley, garlic, tahini sauce, salt and juice from half of the lemon until smooth. Set side.
• In a small bowl whisk together the yogurt and zest of half a lemon. Set aside. Turn on broiler.
• Divide the pizza dough into six equal portions. Flatten and stretch with hand into a rectangle. Heat 1 tbsp olive oil in the same skillet. Fry the dough for one minute on each side or until golden crispy and brown. Remove and place on a paper towel to drain. Repeat until all six are browned using more oil if needed.
• Spread 2 tablespoons of hummus on each fried flatbread. Top with browned lamb, crumble feta cheese on top an place under broiler for a minute to melt cheese. Remove from broiler, drizzle with lemon yogurt, sprinkle with pan fried chickpeas and top with chopped parsley.
  
  

Notes

Turkish Spice Blend

• 1/2 cup kosher salt
• 2 tbsp cumin seeds
• 1 tbsp black and pink peppercorns , each
• 2 tsp oregano
• 5 Turkish bay leaves
• 2 tsp sweet paprika
• 2 tsp sumac
• 1 1/2 tsp cayenne pepper
• 1 tbsp sesame seeds
• 1/4 cup chopped dried cilantro

 

1. To make the spice mixture in a small sauté pan toast the cumin and peppercorns until the seeds start to pop, several minutes. Do not burn. Remove from pan and place in spice grinder with oregano, Turkish bay leaves and grind until powder.
2. Add the chopped cilantro to the sauté pan and gently toast and dry over low heat slightly until dried.
3. In a small bowl mix the ground spices with the kosher salt, paprika, sumac, cayenne pepper, sesame seeds and dried cilantro. Store in a airtight container.

 

Nutrition

Calories: 686kcal | Carbohydrates: 62.4g | Protein: 30.9g | Fat: 3.1g | Saturated Fat: 12.3g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 14.7g | Cholesterol: 71.6mg | Sodium: 1119mg | Fiber: 10.7g | Sugar: 8.8g

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!