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
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, 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
