Preheat oven to 350 F.
Transfer the flatbreads or naan to a baking sheet, brush with the olive oil and sprinkle with za’atar. Bake for 15 minutes, or until it lightly crisps up. Set aside.
In a small bowl, mix together the hummus with the preserved lemon.
Spread the hummus mixture onto the two prepared flatbreads or naan.
Top the flatbreads or naan with the pomegranate, olives, feta, raisins, pine nuts, a pinch of sumac and a drizzle of molasses.
Cut into wedges and enjoy at room temperature.