Best Mediterranean Flatbread Pizza Recipe
Introduction
Looking for a quick and flavorful pizza option? This Best Mediterranean Flatbread Pizza combines fresh spinach pesto, tangy feta, briny olives, and artichokes on a crispy flatbread base. Ready in under 30 minutes, it’s perfect for busy weeknights when you want something light but satisfying.
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
- Arugula
Instructions
- Step 1: Preheat your oven to 500°F. Prepare your ingredients by thinly slicing the red onion, halving the tomatoes, and draining the artichoke hearts well to avoid soggy crust. Roughly chop the parsley and have the arugula ready for garnish.
- Step 2: Place the flatbreads on a baking sheet. Brush each flatbread evenly with 2 tablespoons of olive oil on one side for a crispy, flavorful base. Spread the spinach pesto generously across the flatbreads, leaving a small border around the edges.
- Step 3: Tear or slice the mozzarella and spread evenly over the pesto. Scatter the artichoke hearts, black olives, and diced red onions on top. Arrange tomato halves cut-side up across the flatbreads, then crumble the feta over everything. Sprinkle with oregano, red pepper flakes, and salt to taste.
- Step 4: Bake the flatbreads in the preheated oven for 5-10 minutes. Check around 5 minutes to ensure the cheese is melting and the edges are turning golden and crispy. Remove when the cheese is bubbly and crust is lightly browned.
- Step 5: Let the flatbreads cool briefly for 1-2 minutes. Scatter fresh parsley and arugula over the top—the residual heat will lightly wilt the greens and release their flavor. Drizzle with the remaining 1 tablespoon of olive oil, then slice and serve immediately.
Tips & Variations
- Use naan, pita, or lavash flatbreads depending on your preferred texture—naan gives a chewier base, while pita crisps up nicely.
- Substitute spinach pesto with basil pesto, marinara, or sun-dried tomato pesto for different flavor profiles.
- Swap feta for goat cheese or ricotta if you prefer milder or creamier cheese options.
- Add fresh spinach or mixed greens instead of arugula if you want a softer leafy topping.
- Pat tomatoes and artichokes dry before using to avoid a soggy crust.
- Avoid overloading toppings to keep the crust crispy and prevent them from sliding off.
Storage
Store leftover flatbread pizza in an airtight container or wrapped in foil in the fridge for up to 3 days. The crust may soften slightly but will still be delicious. For longer storage, freeze cooled slices wrapped tightly in plastic wrap and a freezer bag for up to 2 months. Reheat in a 350°F oven for 8-10 minutes or warm in a skillet to crisp the crust before serving.
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 store-bought pizza dough rolled thin. Just pre-bake it for about 5 minutes before adding toppings to prevent sogginess. Then proceed with the recipe as usual.
What if I don’t have spinach pesto?
No worries! Substitute with basil pesto, marinara sauce, or sun-dried tomato pesto to create a different but still delicious flavor base for your flatbread pizza.
Print
Best Mediterranean Flatbread Pizza Recipe
- Total Time: 18-20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Best Mediterranean Flatbread Pizza is a quick, flavorful alternative to traditional pizza, made using store-bought flatbreads topped with spinach pesto, mozzarella, artichokes, olives, tomatoes, and feta cheese. Ready in under 30 minutes, this easy recipe delivers bright Mediterranean flavors with a crispy crust and fresh herb garnish, perfect for busy weeknights or casual gatherings.
Ingredients
For the base:
- 2 flatbreads (6-8 inches diameter)
- 3 tbsp olive oil
- 1/2 cup spinach pesto
- 10 oz mozzarella cheese, torn or sliced
For the toppings:
- 1 cup tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2.25 oz black olives, drained
- 1 cup artichoke hearts, drained
- 3/4 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt, to taste
- Fresh parsley, roughly chopped
- Fresh arugula, for garnish
Instructions
- Prepare Ingredients and Heat Oven: Preheat your oven to 500°F. While it heats, prepare your mise en place by dicing the red onion into thin slices, halving the tomatoes, and draining the artichoke hearts thoroughly to avoid excess moisture that could sog the flatbread. Roughly chop the parsley and set aside the arugula for garnishing after baking.
- Build the Flatbread Base with Oil and Pesto: Place the flatbreads on a baking sheet. Brush one side of each flatbread evenly with 2 tablespoons of olive oil to create a crispy, flavorful base. Spread 1/2 cup spinach pesto evenly over the oiled side of each flatbread, leaving a small border around the edges for a neat finish.
- Layer Cheeses and Toppings: Tear or slice the mozzarella and evenly distribute it across both flatbreads as the first cheese layer to help other toppings melt and adhere well. Next, scatter the drained artichoke hearts, black olives, and sliced red onions evenly over the mozzarella. Distribute the tomato halves cut-side up across the surface, then crumble the feta cheese on top. Sprinkle oregano, red pepper flakes, and salt to taste over all the toppings.
- Bake Until Cheese Melts and Crust Crisps: Transfer the baking sheet to the preheated oven and bake for 5 to 10 minutes, keeping a close watch after 5 minutes. Remove the pizzas when the mozzarella is melted, bubbly, and the flatbread edges turn golden brown and slightly crispy—this typically takes around 7 to 8 minutes.
- Garnish and Serve: Let the flatbread pizzas cool for 1 to 2 minutes for easier handling. Scatter fresh parsley and arugula over the top while still warm; the heat will slightly wilt the arugula, enhancing its peppery flavor. Drizzle the remaining 1 tablespoon of olive oil over the pizzas for a final touch of richness, then slice and serve immediately for best taste and texture.
Notes
- Avoid overloading the flatbread with toppings to ensure a crispy crust and keep ingredients from sliding off.
- Pat tomatoes and artichoke hearts dry before use to prevent soggy crust.
- Brush olive oil on flatbread before adding toppings to create a moisture barrier and add flavor.
- Watch the pizza closely during baking to prevent burning, especially after the 5-minute mark; rotate the pan halfway through for even cooking.
- Add fresh greens like arugula and parsley only after baking to maintain their fresh texture and flavor.
- Store leftovers wrapped in foil or airtight containers in the fridge for up to 3 days. Reheat in oven or skillet for best results.
- Frozen baked pizzas can be stored up to 2 months; thaw and reheat in oven for optimal texture.
- This recipe is flexible: substitute flatbreads (naan, pita, lavash), cheeses, or toppings according to preference.
- Prep Time: 10 minutes
- Cook Time: 7-8 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean flatbread pizza, easy pizza recipe, spinach pesto pizza, quick flatbread pizza, veggie pizza, healthy pizza, weeknight dinner
