A great appetizer or main star, this pizza brings out the best elements of an Israeli diet—fresh vegetables, mint, cheese, and sumac, a spice of the Middle East. Sumac has a tangy and fruity taste similar to lemon, and lemon zest can replace it. Substitute thin crust pizza for the naan breads if desired.
4 whole wheat naan breads
2 cups (300 g) halved cherry tomatoes
1 1/2 cups (225 g) diced baby cucumber (skin on)
1/2 cup (75 g) diced red onion
2 tbsp (30 mL) chopped fresh mint
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) ground sumac or 1 tsp (5 mL) grated lemon zest
2 tbsp (30 mL) olive oil
1/8 tsp (0.5 mL) salt
3/4 cup (180 mL) hummus (homemade or store-bought)
1/4 cup (31 g) crumbled feta cheese
1/4 cup (38 g) finely chopped black olives (optional)
1. Grill naan on a barbecue or in a skillet until grill marks are visible on both sides, about 3 minutes.
2. In a bowl, add tomatoes, cucumbers, onion, mint, juice, sumac, olive oil, and salt.
3. Spread hummus evenly over naan. Divide the tomato mixture and top each naan with it. Garnish with cheese and olives if using.
Serving 190 g (1/2 naan)
Protein 8 g
Carbohydrate 36 g
Fibre 6 g
Fat 24 g
Saturated Fat 1.8 g
Cholesterol 1 mg
Sodium 500 mg
Tip: Sumac can be used as a rub on chicken or fish, in a marinade or dressing, or as a spice in hummus. Sumac is filled with vitamin C and has anti-inflammatory properties.