Best Mediterranean Flatbread Pizza Recipe
Introduction
This Best Mediterranean Flatbread Pizza is a vibrant, fresh take on traditional pizza, loaded with flavorful toppings like spinach pesto, artichoke hearts, and feta. It’s quick to prepare, perfect for a casual meal that feels special. Crisp on the edges and bursting with Mediterranean flavors, it’s sure to become a favorite.
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. While it heats, prepare your ingredients by slicing the red onion thinly, halving the tomatoes, draining the artichoke hearts well to avoid soggy crust, and roughly chopping the parsley. Have the arugula ready for garnish.
- Step 2: Place the flatbreads on a baking sheet. Brush both flatbreads evenly with 2 tablespoons of olive oil on one side to create a crispy, flavorful base. Spread the spinach pesto generously and evenly across each flatbread, leaving a small border around the edges.
- Step 3: Tear or slice the mozzarella into even pieces and spread it across both flatbreads as the first cheese layer. This helps the toppings stick and melt together nicely.
- Step 4: Scatter the drained artichoke hearts, black olives, and diced red onions evenly over the mozzarella. Arrange the tomato halves cut-side up on top, then crumble the feta cheese over all the toppings.
- Step 5: Sprinkle oregano, red pepper flakes, and salt to taste over the pizzas. Transfer the baking sheet to the oven and bake for 5 to 10 minutes, watching closely from 5 minutes onward. Remove when the mozzarella is melted, bubbly, and the flatbread edges turn golden and slighty crispy.
- Step 6: Let the flatbread pizzas cool for 1 to 2 minutes. Scatter fresh parsley and arugula over the warm pizzas, allowing the arugula to wilt slightly. Drizzle the remaining 1 tablespoon of olive oil over the top for added richness. Slice and serve immediately.
Tips & Variations
- Drain artichoke hearts thoroughly to keep the flatbread from becoming soggy.
- Use fresh mozzarella for a creamier texture or shredded for quicker melting.
- Try swapping arugula with baby spinach or basil for a different fresh flavor.
- Add a squeeze of lemon juice over the arugula for a bright, fresh finish.
- For extra heat, add more red pepper flakes or a dash of hot sauce before serving.
Storage
Store leftover flatbread pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F for 5-7 minutes to help keep the crust crispy. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flatbread?
Yes, any sturdy flatbread like naan or pita will work well as the base. Just choose one that can hold the toppings without becoming too soft.
Is it possible to make this recipe vegan?
Absolutely. Simply replace the mozzarella and feta with your favorite plant-based cheeses and ensure the pesto contains no dairy.
Print
Best Mediterranean Flatbread Pizza Recipe
- Total Time: 23 minutes
- Yield: 2 flatbread pizzas (serves 4) 1x
- Diet: Vegetarian
Description
This Best Mediterranean Flatbread Pizza combines a crispy flatbread base with vibrant Mediterranean toppings like spinach pesto, mozzarella, artichoke hearts, black olives, tomatoes, red onion, and crumbled feta. Enhanced with oregano, red pepper flakes, fresh parsley, and peppery arugula, it offers a fresh, flavorful twist on traditional pizza that’s quick to assemble and perfect for a delicious weeknight meal or entertaining guests.
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, drained
- 3/4 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt to taste
- Fresh parsley, roughly chopped
- Arugula for garnish
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 500°F. While the oven is heating, prepare your ingredients by slicing the red onion thinly, halving the tomatoes, draining the artichoke hearts to avoid excess moisture, and roughly chopping the parsley. Have the arugula ready for garnish at the end.
- Prepare Flatbreads: Place the flatbreads on a baking sheet. Brush one side of each flatbread evenly with 2 tablespoons of olive oil. This step ensures a crispy and flavorful crust once baked. Spread the spinach pesto generously and evenly over the oiled side of each flatbread, leaving a small border around the edges.
- Add Cheese and Toppings: Tear or slice the mozzarella into even pieces and distribute evenly over each flatbread, creating a first layer of cheese. This helps subsequent toppings stick and melt evenly. Next, scatter the drained artichoke hearts, black olives, and thinly sliced red onions evenly on top of the mozzarella. Arrange the tomato halves cut-side up across the surface, then crumble the feta cheese over all the toppings. Sprinkle dried oregano, red pepper flakes, and salt to taste over everything.
- Bake: Place the baking sheet in the preheated oven and bake for 5 to 10 minutes. Start checking around 5 minutes, looking for melted mozzarella and golden, slightly crispy edges on the flatbread. Depending on your oven, it usually takes about 7 to 8 minutes for the cheese to become bubbly and the crust to brown lightly.
- Garnish and Serve: Remove the flatbread pizzas from the oven and let them cool for 1 to 2 minutes for easier handling. Scatter the fresh parsley and arugula evenly over the warm pizzas. The residual heat will wilt the arugula slightly, enhancing its peppery flavor. Drizzle the remaining 1 tablespoon of olive oil over the top for richness. Slice and serve immediately for the best taste and texture.
Notes
- Make sure to drain artichoke hearts well to prevent soggy flatbread.
- Use fresh mozzarella for best melting results and creamy texture.
- Watch the pizza closely while baking, as ovens vary and the flatbread can burn quickly at 500°F.
- You can substitute arugula with fresh basil or spinach if preferred.
- Adjust red pepper flakes to control the heat level based on your taste.
- Leftover flatbread pizza can be refrigerated and reheated in the oven for best crispness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean flatbread pizza, spinach pesto pizza, vegetarian flatbread, easy flatbread pizza, baked flatbread pizza, mozzarella pizza, artichoke pizza, quick Mediterranean recipes
