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
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, 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
