Introduction
Oh, those nights when the fridge is looking a little bare and the thought of a complicated dinner just won’t do! We’ve all been there, right? That’s exactly when this Mediterranean Flatbread Pizza swoops in like a superhero. It’s the kind of recipe that brings a smile to your face, not just because it’s bursting with amazing flavors, but because it’s ridiculously simple to whip up. Seriously, you’ll be amazed at how quickly you can go from “What’s for dinner?” to a delicious, homemade pizza that tastes like it came from your favorite trattoria.
Why You’ll Love This Recipe
- Fast: Dinner on the table in under 30 minutes, from start to finish!
- Easy: No fancy techniques required, perfect for beginners or busy bees.
- Giftable: Imagine making a few of these and gifting them to new parents or friends. So thoughtful!
- Crowd-pleasing: Everyone loves pizza, and this one has a fresh, vibrant twist that appeals to all palates.
Ingredients
Gather ’round, kitchen crew! Here’s what you’ll need to create this Mediterranean masterpiece:
- 2 flatbread crusts: These are your trusty canvases! You can find them in the bakery or international aisle of most grocery stores.
- 2 tablespoons olive oil: The liquid gold that adds richness and helps everything crisp up.
- 1/2 cup spinach pesto: This is where the magic starts! It’s got that fresh, herbaceous flavor that’s so addictive.
- 8 oz. shredded mozzarella cheese: The classic melty, gooey goodness we all crave.
- 1 cup halved grape tomatoes: For little pops of sweet, juicy flavor.
- 1/2 cup thinly sliced red onion: Adds a lovely sharpness and beautiful color.
- 2.25 oz. can sliced black olives: Those briny little bites are essential for that Mediterranean vibe.
- 1 cup quartered artichoke hearts: Tender and slightly tangy, they’re a fantastic addition. I like to get the ones packed in water or brine.
- 1/2 cup crumbled feta cheese: For that salty, tangy punch that truly seals the deal.
- 1 teaspoon dried oregano: The quintessential herb for any pizza, really!
- Kosher salt, to taste: Just a pinch to enhance all those wonderful flavors.
- Fresh chopped parsley, for garnish: Adds a burst of freshness and a lovely green hue.
- Fresh arugula leaves, for garnish: A peppery, slightly bitter finish that cuts through the richness. It’s my secret weapon for making any pizza feel extra special!
How to Make It
Alright, let’s get this pizza party started! It’s so simple, you might just want to make it a weekly tradition.
- Preheat your oven: Check the package instructions on your flatbread crusts for the perfect temperature, or if you’re feeling adventurous and using homemade dough, set your oven to 400°F (200°C).
- Prep your baking sheet: Line a baking sheet with parchment paper (for easy cleanup, because I’m all about that!) or just place your flatbreads directly on it.
- Oil up those crusts: Lightly brush the surface of each flatbread with that lovely olive oil. This gives it a nice base and helps it get a little crisp.
- Spread the pesto love: Spoon that vibrant spinach pesto onto each flatbread and spread it out evenly. Make sure to leave a little border around the edge – that’s your crispy crust!
- Cheese, please! Generously sprinkle the shredded mozzarella cheese all over the pesto. Get it right to the edges (but not over!).
- Load up the toppings: Now for the fun part! Evenly distribute your halved grape tomatoes, those pretty red onion slices, the briny black olives, and the tender artichoke hearts over the mozzarella. Try to get a good mix on each slice.
- Feta and herbs: Sprinkle that crumbled feta cheese and the dried oregano over all your delicious toppings.
- A touch of salt: Give it a little sprinkle of kosher salt. Remember, feta is salty, so start with just a pinch and you can always add more later if needed.
- Bake to perfection: Pop your pizzas into the preheated oven. You’ll want to bake them for about 10-15 minutes, or until the crust is beautifully golden brown and the cheese is all melted and bubbly and looks irresistible. Keep an eye on it – ovens can be a little different!
- Out they come! Carefully remove your gorgeous pizzas from the oven.
- Garnish time: Scatter a generous amount of fresh chopped parsley and a handful of fresh arugula leaves over the hot pizzas. The heat will slightly wilt the arugula, making it even more delicious.
- Slice and enjoy: Let it cool for just a minute or two, then slice and serve immediately. Get ready for some happy sighs!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful blank canvas for your culinary creativity! Don’t be afraid to play around.
- Pesto: If you don’t have spinach pesto, regular basil pesto is a perfect substitute. You could even try sun-dried tomato pesto for a different flavor profile!
- Veggies: Feel free to swap or add your favorites! Roasted red peppers, Kalamata olives, thinly sliced zucchini, or even some sautéed mushrooms would be amazing.
- Cheese: While mozzarella and feta are a dream team here, you could also try a sprinkle of parmesan or provolone for extra flavor.
- Protein Boost: Add some cooked shredded chicken, crumbled pre-cooked Italian sausage, or even some chickpeas for a more substantial meal.
Tips for Success
Little things can make a big difference, and I want your flatbread pizza to be absolutely perfect!
- Don’t Overload: While it’s tempting to pile on all the toppings, try not to go too heavy. Too many toppings can make the crust soggy and prevent it from cooking evenly.
- Even Spreading: Make sure to spread the pesto and cheese evenly so you get deliciousness in every bite.
- Watch the Crust: Flatbread crusts can go from perfectly golden to a little too crisp very quickly. Keep an eye on them, especially towards the end of the baking time.
- Prep Ahead: You can chop all your veggies and have them ready to go in separate containers in the fridge. This makes assembly even faster on those super busy weeknights.
How to Store It
Leftovers are rare in my house with this pizza, but if you’re lucky enough to have some, here’s how to store it:
Let the pizza cool completely before storing. Wrap individual slices tightly in plastic wrap or place them in an airtight container. You can store them in the refrigerator for up to 2-3 days. To reheat, I love popping it back in the oven or a toaster oven at around 350°F (175°C) until it’s warmed through and the crust is a little crispy again. The microwave works in a pinch, but it can make the crust a bit soft.
FAQs
Got questions? I’ve got answers!
Can I make this ahead of time?
You can prep all the toppings and store them separately in the fridge. The pesto can also be made ahead. However, it’s best to assemble and bake the pizza right before serving for the freshest, crispiest results.
What kind of flatbread is best?
Any kind of pre-made flatbread will work beautifully! Naan bread, pita bread, or even larger versions like lavash are great options. Just adjust the baking time based on the thickness of your crust.
Is this recipe good for kids?
Absolutely! Kids love pizza, and this one is mild enough for most palates. You can even let them help with spreading the pesto and arranging the toppings. It’s a fun way to get them involved in the kitchen!
Easy Mediterranean Flatbread Pizza
Equipment
- Baking Sheet
- Parchment paper optional, for easy cleanup
- Oven
- Pastry brush
Ingredients
Main ingredients
- 2 crusts flatbread Find in the bakery or international aisle.
- 2 tablespoons olive oil
- 0.5 cup spinach pesto
- 8 oz shredded mozzarella cheese
- 1 cup grape tomatoes halved
- 0.5 cup red onion thinly sliced
- 2.25 oz can sliced black olives
- 1 cup artichoke hearts quartered, packed in water or brine
- 0.5 cup crumbled feta cheese
- 1 teaspoon dried oregano
- to taste kosher salt
- fresh chopped parsley for garnish
- fresh arugula leaves for garnish
Instructions
- Preheat your oven to the temperature specified on your flatbread package, or 400°F (200°C) if using homemade dough.
- Line a baking sheet with parchment paper or place flatbreads directly on it.
- Lightly brush the surface of each flatbread with olive oil.2 crusts flatbread
- Spoon spinach pesto onto each flatbread and spread evenly, leaving a border.2 crusts flatbread
- Generously sprinkle shredded mozzarella cheese over the pesto.2 crusts flatbread
- Distribute the grape tomatoes, red onion slices, black olives, and artichoke hearts evenly over the mozzarella.2 crusts flatbread
- Sprinkle crumbled feta cheese and dried oregano over the toppings.2 crusts flatbread
- Add a pinch of kosher salt.2 crusts flatbread
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Carefully remove pizzas from the oven.
- Scatter fresh chopped parsley and arugula leaves over the pizzas.2 crusts flatbread
- Let cool for a minute or two, then slice and serve immediately.