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I went to this pizza place with some friends the other day. I had never been before.
I chose this pizza which was… don’t get me wrong, it was tasty… but it was basically a pizza with a salad on top. It was a little difficult to eat. The whole time, I kept eyeing my friend’s pizza, which had artichoke and spinach and arugula baked right in.
Leave it to me to wish for the one with more cheese and less salad.
I’m pretty sure I was dreaming of that pizza when I dreamed up these fun little flatbread rounds. I think they would be an excellent appetizer, or even a pizza-ish meal if you put a couple of them together.
Since I made the hummus and the pork, I figured I would buy the flatbread. I turned out to be a bigger chore than I imagined, since I apparently arrived at the grocery store before it had been stocked for the day.
I spend so much time at the grocery store, you’d think I would have the system down by now.
Anyway, I came away with these pita-like sandwich thins, and some naan. As you can see from the photos, the pita rounds won, and the naan lived to see another day. You’re welcome to use any old kind of bread you want, though. Pita, naan, flatbread, even good old pizza dough.
I used this simple hummus recipe from Pinch of Yum. I like it because it is creamy, tasty, and pretty cheap.
I made one small change though, and that was to use Butter Flavored Olive Oil from Star Fine Foods. I discovered this stuff a few months ago at Walmart, (Walmart is the only place it is available) and I can’t stop dreaming up ways to use it. Most of them involve muffins and cake, but today my ideas involved hummus and pork loin.
I got the pork at Smith’s, (Krogers for some of you) because, let’s face it, they have the best sales. And I’m all about getting a good deal.
I marinated the pork in the Butter Flavored Olive Oil, with lemon juice and spices, and it was seriously the moistest and tastiest pork roast I have ever eaten. I kept running to the oven, presumably to spoon some of the juices over the top of the pork, but really just so I could smell it and bask in the promise of pork loin to come.
I seriously had to force myself to share.
More appetizers you will love!
 Pulled PorkTortilla Cups |
 StuffedMushroom Cups |
 Spicy RoastedChickpeas |
- 1 can garbanzo beans
- 2 T. Butter Flavored Olive Oil
- 1 clove garlic
- ⅓ cup water
- ¼ tsp. salt
- dash crushed red pepper flakes
- Gently remove peels from beans, and discard peels.
- Place beans and remaining ingredients in a blender, and blend on high for 1-2 minutes, until smooth and creamy.
- 3-4 lbs. pork loin
- ½ cup Butter Flavored Olive Oil
- juice of 1 lemon
- 1 tsp. crushed red pepper flakes
- ½ tsp. cumin
- Place pork in a large plastic zipper bag, and add remaining ingredients. Zip closed and place in the refrigerator.
- Let marinate at least 4 hours, or over night.
- Place pork and juices in a baking dish, and bake at 350F for 35 minutes per pound. Every 30 minutes or so, spoon juices over the top of the pork.
- Remove from oven, and let rest 5-10 minutes before slicing.
- About 1 cup hummus
- 8-10 thin slices prepared pork loin
- 1-2 cups arugula
- 1 cup mozzarella cheese
- ½ cup crumbled goat cheese
- pita sandwich bread, flatbread, or naan
- Spread hummus onto flatbread. Top with arugula, slices of pork, and mozzarella cheese.
- Place on a baking sheet and bake at 400F for 10 minutes. Crumble goat cheese over the top. Serve warm.
Yum! This looks delicious! Really though, anything with hummus is a win.
Now I know what to do with the hummus I have in my fridge!