Description
This Best Mediterranean Flatbread Pizza combines vibrant flavors of spinach pesto, fresh tomatoes, artichokes, olives, and a blend of mozzarella and feta cheeses on a crispy flatbread base. Perfectly baked at high heat for a golden crust and topped with fresh parsley and arugula, it offers a delicious and quick Mediterranean-inspired meal or appetizer.
Ingredients
Scale
For the Base:
- 2 flatbreads
- 3 tbsp olive oil
- 1/2 cup spinach pesto
- 10 oz mozzarella cheese
For the Toppings:
- 1 cup tomatoes
- 1/2 cup red onion
- 2.25 oz black olives
- 1 cup artichoke hearts
- 3/4 cup feta cheese
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- Salt to taste
- Parsley for garnish
- Arugula for garnish
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 500°F (260°C). Meanwhile, dice the red onion into thin slices, halve the tomatoes, and thoroughly drain the artichoke hearts to prevent sogginess. Roughly chop the parsley and set the arugula aside for garnish.
- Prepare the Flatbread Base: Lay the flatbreads on a baking sheet. Brush one side of each flatbread evenly with 2 tablespoons of olive oil to achieve a crispy, flavorful crust. Then spread the spinach pesto generously and evenly across the flatbreads, leaving a small border around the edges.
- Add Cheese Layer: Tear or slice the mozzarella into evenly sized pieces and distribute it evenly over the pesto-covered flatbreads as the first cheese layer, which will help the toppings adhere and melt together nicely.
- Assemble the Toppings: Evenly scatter the drained artichoke hearts, black olives, and diced red onions over the mozzarella. Arrange the tomato halves cut-side up over the surface. Crumble the feta cheese evenly on top, then sprinkle with oregano, red pepper flakes, and salt to taste.
- Bake the Pizzas: Place the baking sheet in the preheated oven and bake for 5-10 minutes, monitoring closely after 5 minutes. The flatbreads are ready when the mozzarella is melted, cheese is bubbly, and the edges of the crust are golden and slightly crispy—usually around 7-8 minutes.
- Garnish and Serve: Remove the flatbreads from the oven and let them cool for 1-2 minutes for easier handling. Scatter fresh parsley and arugula over the warm pizzas, allowing the heat to gently wilt the arugula and release its flavor. Drizzle with the remaining 1 tablespoon of olive oil, slice, and serve immediately.
Notes
- Drain artichoke hearts thoroughly to avoid soggy crust.
- Adjust red pepper flakes according to preferred spice level.
- Use fresh herbs for optimal flavor in garnishing.
- Serve immediately for best texture and taste.
- Can substitute spinach pesto with basil pesto if preferred.
- Prep Time: 15 minutes
- Cook Time: 7-8 minutes
- Category: Lunch, Dinner, Snack
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean flatbread pizza, spinach pesto pizza, vegetarian flatbread, easy pizza recipe, quick baking pizza
