Description
This Best Mediterranean Flatbread Pizza is a vibrant and flavorful dish featuring a crispy flatbread base topped with spinach pesto, mozzarella, artichoke hearts, black olives, tomatoes, feta cheese, and aromatic herbs. Perfectly baked to golden perfection, it is garnished with fresh parsley and peppery arugula, making it a delicious, easy-to-make meal that embodies Mediterranean freshness and taste.
Ingredients
Scale
For the base:
- 2 flatbreads
- 3 tbsp olive oil
- 1/2 cup spinach pesto
- 10 oz mozzarella
For the toppings:
- 1 cup tomatoes
- 1/2 cup red onion
- 2.25 oz black olives
- 1 cup artichoke hearts
- 3/4 cup feta cheese
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- Salt to taste
- Parsley (for garnish)
- Arugula (for garnish)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 500°F. While it heats, dice the red onion into thin slices, halve the tomatoes, and drain the artichoke hearts thoroughly to avoid sogginess. Roughly chop the parsley and prepare the arugula for garnishing.
- Prepare the flatbread base: 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, using the back of a spoon to ensure smooth and even coverage.
- Add cheese and toppings: Tear or slice the mozzarella into even pieces and distribute it across both flatbreads as the first cheese layer. Then, evenly scatter the drained artichoke hearts, black olives, and diced red onions over the mozzarella. Arrange the tomato halves cut-side up on top, and crumble the feta cheese evenly over all the toppings. Sprinkle with oregano, red pepper flakes, and a pinch of salt to taste.
- Bake the flatbreads: Transfer the baking sheet to the preheated oven and bake for 5-10 minutes. Watch closely around the 5-minute mark and remove the flatbreads when the mozzarella is melted, bubbly, and the edges start to turn golden and crispy, usually around 7-8 minutes.
- Garnish and serve: Remove the flatbreads from the oven and allow them to cool for 1-2 minutes to handle easily. Scatter the fresh parsley and arugula on top while the flatbreads are still warm to slightly wilt the arugula and release its peppery flavor. Drizzle with the remaining 1 tablespoon of olive oil for added richness, slice, and serve immediately.
Notes
- Ensure artichoke hearts are well drained to prevent a soggy crust.
- Use fresh mozzarella for best melting and flavor.
- Adjust red pepper flakes to your preferred spice level.
- Serve immediately for the best texture and taste.
- Feel free to substitute flatbreads with naan or pita for variation.
- Prep Time: 10 minutes
- Cook Time: 7-8 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean flatbread pizza, spinach pesto pizza, easy flatbread pizza, vegetarian flatbread, quick pizza recipe, artichoke heart pizza, mozzarella pizza
