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
Scale
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
