This unexpected Mediterranean-style pizza combines sweet jammy apricots with savory veggies and creamy soft-french style cheese for a delightful combination of flavors and textures. From our friends at Purple Carrot.

Ingredients

2 garlic cloves

4 oz rainbow Swiss chard

2 oz dried apricots

13.4 oz chickpeas

1 lemon

1 tsp dried oregano

2 multigrain flatbreads

2 oz Treeline Herb-Garlic Soft French-Style Cheese

3 tbsp + 2 tsp (6 tbsp + 4 tsp) olive oil*

Salt and pepper*

Instructions

1 Prepare the produce

Preheat the oven to 425°F. Peel and mince the garlic. Thinly slice the Swiss chard, keeping stems and leaves separate. Roughly chop the dried apricots. Drain and rinse the chickpeas, and pat dry. TIP: The oven will be used to crisp the flatbreads. If you have a toaster oven, you can use that instead.

2 Make the oregano hummus

Halve and juice the lemon(s). Add minced garlic, chickpeas, lemon juice, oregano, 3 tbsp (6 tbsp) olive oil, and a pinch of salt and pepper to a food processor. Blend the oregano hummus until smooth.

3 Toast the flatbread

Place flatbreads directly on the oven rack and bake until slightly crisp, 3 to 5 minutes.

4 Sauté the Swiss chard

Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced Swiss chard stems and a pinch of salt and pepper. Cook until tender, 2 to 3 minutes. Add sliced Swiss chard leaves and cook until wilted, another 1 to 2 minutes.

5 Serve

Spread oregano hummus on the toasted flatbreads. Top with sautéed Swiss chard and chopped apricots. Dollop with cashew cheese. Tuck in!