Recipes // Appetizers // Grilled Flatbread with Hummus & Seitan

Grilled Flatbread with Hummus & Seitan


Chef Diane Henderiks


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 sweet onion; thinly sliced
  • 1 red bell pepper; thinly sliced
  • 1 cup baby spinach
  • 4 Toufayan Flatbreads
  • 1 cup Sabra hummus
  • 4 teaspoons grated Parmesan cheese
  • 1 cup part-skim mozzarella cheese; shredded
  • 9 ounces Taft Foodmasters Seitan Sausage; coarsely chopped
  • 2 teaspoons dried oregano
  • Red pepper flakes (optional)
  • 2 tablespoons balsamic vinegar  


  1. Preheat oven to 400 degrees.
  2. Cook the veggies: Heat oil in skillet over medium heat. Add garlic, onion & bell pepper Cook, stirring frequently, for about 8 minutes or until veggies are soft.
  3. Remove from heat and stir in spinach. Set aside.
  4. Place flatbread on grill or stovetop gas flame; grill for a couple of minutes or until lightly browned, turning once. Place all four flatbread on baking sheet.
  5. Assemble the Flatbreads:

• Spread surface of flatbreads with hummus (just like you would sauce for a pizza)
• Sprinkle parmesan cheese on top of hummus
• Top with veggies then mozzarella cheese then seitan
• Sprinkle with oregano and red pepper flakes

  1. Place in oven and bake for about 5 minutes or until cheese is melted.
  2. Drizzle with balsamic vinegar and cut into bite sized pieces.
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