Summer Pizzas Recipe
- 8 flatbreads or crisp breads (about 3×7 inches each)
- 1 cup Chickpea Slather
- 24 small pear tomatoes, halved lengthwise
- 1/2 cup finely diced fennel or celery
- 24 pitted green olives, halved lengthwise
- 1/3 cup chopped flat-leaf parsley
- Lay the flatbreads on a work surface. Spread each with 2 tablespoons of the Chickpea Slather. Top each with 6 tomato halves, cut-side up, then sprinkle with a tablespoon of diced fennel. Top each with 6 olive halves, then sprinkle the parsley evenly over all. Serve on a decorative platter.
