Best Mediterranean Flatbread Pizza Recipe
Introduction
This Mediterranean flatbread pizza is a vibrant and flavorful twist on traditional pizza, featuring fresh ingredients like spinach pesto, olives, artichokes, and feta. It’s quick to prepare, perfect for a weeknight meal or casual gathering, and sure to impress with its crispy crust and savory toppings.
Ingredients
- 2 flatbreads
- 3 tbsp olive oil
- 1/2 cup spinach pesto
- 10 oz mozzarella
- 1 cup tomatoes
- 1/2 cup red onion
- 2.25 oz black olives
- 1 cup artichoke hearts
- 3/4 cup feta
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- Salt to taste
- Parsley (for garnish)
- Arugula (for garnish)
Instructions
- Step 1: Preheat your oven to 500°F. While it heats, prepare your ingredients: slice the red onion thinly, halve the tomatoes, and drain the artichoke hearts thoroughly to prevent sogginess. Roughly chop the parsley and have the arugula ready for garnish.
- Step 2: Place the flatbreads on a baking sheet. Brush 2 tablespoons of olive oil evenly over one side of each flatbread to create a crispy base. Spread the spinach pesto generously and evenly over each flatbread, leaving a small border around the edges.
- Step 3: Tear or slice the mozzarella into even pieces and distribute it across both flatbreads, forming the first cheese layer. Scatter the drained artichoke hearts, black olives, and sliced red onions evenly over the mozzarella. Arrange the tomato halves cut-side up on top, then crumble the feta cheese over everything.
- Step 4: Sprinkle oregano, red pepper flakes, and salt to taste over the toppings. Place the baking sheet in the preheated oven and bake for 5 to 10 minutes. Check around the 5-minute mark; remove when the mozzarella is melted, bubbly, and the flatbread edges turn golden and crispy, usually about 7 to 8 minutes.
- Step 5: Remove the flatbreads from the oven and let them cool for 1 to 2 minutes. Scatter the chopped parsley and arugula over the warm pizzas; the heat will wilt the arugula slightly and enhance its flavor. Drizzle the remaining 1 tablespoon of olive oil on top for extra richness.
- Step 6: Slice the flatbread pizzas and serve immediately, enjoying the combination of fresh and savory flavors with every bite.
Tips & Variations
- For a crispier crust, preheat the baking sheet in the oven before placing the flatbreads on it.
- Substitute spinach pesto with basil pesto if preferred for a more classic taste.
- Add a handful of pine nuts or toasted walnuts for added texture and flavor.
- Use fresh mozzarella for a creamier texture, or blend with shredded mozzarella for extra meltiness.
- Adjust red pepper flakes to control the heat level according to your preference.
Storage
Store any leftover flatbread pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for about 5-7 minutes to restore crispness. Avoid microwaving if possible, as it can make the crust soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pizza dough instead of flatbread?
Yes, you can use pizza dough if you prefer a thicker crust, but baking times may vary. Keep an eye on the toppings and crust to prevent overcooking.
Is it possible to make this recipe vegan?
To make a vegan version, use dairy-free cheese alternatives and a vegan pesto. Ensure the flatbreads do not contain any animal products.
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Best Mediterranean Flatbread Pizza Recipe
- Total Time: 17 minutes
- Yield: 2 flatbread pizzas (serves 2–4 people) 1x
- Diet: Vegetarian
Description
This Best Mediterranean Flatbread Pizza is a quick and flavorful recipe featuring a crispy olive oil brushed flatbread base topped with vibrant spinach pesto, mozzarella, artichoke hearts, black olives, tomatoes, feta, and fresh herbs. Baked at a high temperature for a perfectly golden crust and melty cheese, it’s garnished with fresh parsley and arugula for a fresh peppery finish.
Ingredients
For the Base:
- 2 flatbreads
- 3 tbsp olive oil
- 1/2 cup spinach pesto
- 10 oz mozzarella cheese
For the Toppings:
- 1 cup tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2.25 oz black olives
- 1 cup artichoke hearts, well drained
- 3/4 cup feta cheese, crumbled
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- Salt to taste
- Parsley, roughly chopped (for garnish)
- Arugula (for garnish)
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 500°F (260°C). Meanwhile, prepare your mise en place by thinly slicing the red onion, halving the tomatoes, draining the artichoke hearts thoroughly to avoid sogginess, and roughly chopping the parsley. Have the arugula ready for garnish later.
- Prepare Flatbreads: Place the flatbreads on a baking sheet. Brush each flatbread evenly on one side with 2 tablespoons of olive oil to create a crispy and flavorful crust. Spread the spinach pesto generously and evenly across the flatbreads, leaving a small border around the edges. Use the back of a spoon to smooth and distribute the pesto.
- Add Cheese and Toppings: Tear or slice the mozzarella into even pieces and evenly distribute over the pesto on both flatbreads as the first cheese layer. Next, scatter the drained artichoke hearts, black olives, and the thin slices of red onion evenly on top of the mozzarella. Place the tomato halves cut-side up across the surface. Crumble the feta cheese over the top and sprinkle with oregano, red pepper flakes, and salt to taste.
- Bake the Flatbreads: Transfer the baking sheet to the preheated oven and bake for 5 to 10 minutes. Keep a close eye starting at 5 minutes; you want the mozzarella melted, the edges of the flatbread golden and slightly crispy. Typically, it takes about 7 to 8 minutes for optimal bubbling cheese and crisp crust.
- Finishing Touches and Serve: Remove the flatbreads from the oven and allow them to cool for 1 to 2 minutes to handle easily. Scatter the fresh parsley and arugula over the warm flatbreads—the residual heat will lightly wilt the arugula and enhance its flavor. Drizzle with the remaining 1 tablespoon of olive oil for extra richness, then slice and serve immediately.
Notes
- Drain artichoke hearts thoroughly to prevent soggy flatbread.
- Use fresh arugula and parsley for garnish to add freshness and color.
- Adjust baking time based on your oven; watch closely to avoid burning.
- Flatbreads can be swapped for naan or pita as alternative bases.
- Use a baking sheet or pizza stone for even baking and crispiness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean flatbread pizza, spinach pesto pizza, easy flatbread pizza, vegetarian pizza, quick pizza recipe
