Dinner

Best Mediterranean Flatbread Pizza Recipe

Name: Best Mediterranean Flatbread Pizza Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 2 flatbreads; 3 tbsp olive oil; 1/2 cup spinach pesto; 10 oz mozzarella cheese; 1 cup tomatoes, halved; 1/2 cup red onion, thinly sliced; 2.25 oz black olives, pitted; 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 (for garnish); Fresh arugula (for garnish)

ByElla Hart March 24, 2026March 24, 2026

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Introduction

This Mediterranean flatbread pizza combines fresh, vibrant ingredients with a crispy base for a quick and delicious meal. Topped with spinach pesto, mozzarella, and a medley of veggies, it’s perfect for a light lunch or easy dinner.

The image shows a stack of three flatbread slices with a thick, golden-brown crust, resting on a wooden board over a white marbled surface. Each slice is topped with a green pesto sauce spread unevenly, chunks of creamy white cheese, bright red halved cherry tomatoes, sliced black olives, thin slices of pale yellow artichoke hearts, and fresh green arugula leaves scattered on top. The middle slice also shows a visible layer of purple onion rings beneath the toppings. In the background, there is a small white ramekin filled with green pesto sauce and a blurred white cloth. photo taken with an iphone --ar 4:5 --v 7

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. Prepare ingredients by thinly slicing the red onion, halving the tomatoes, and draining the artichoke hearts well to avoid soggy flatbread. Roughly chop parsley and set arugula aside for garnish.
Step 2: Place flatbreads on a baking sheet. Brush one side of each flatbread evenly with 2 tablespoons of olive oil to create a crispy base.
Step 3: Spread spinach pesto generously and evenly over the oiled side of each flatbread, leaving a small border around the edges.
Step 4: Tear or slice mozzarella into even pieces and distribute it evenly across both flatbreads to help toppings adhere and melt well.
Step 5: Scatter the drained artichoke hearts, black olives, and diced red onions evenly over the cheese layer. Add tomato halves cut-side up, then crumble feta on top.
Step 6: Sprinkle oregano, red pepper flakes, and salt to taste over the toppings.
Step 7: Bake flatbreads in the preheated oven for 5-10 minutes, watching closely from 5 minutes onward. Remove when mozzarella is bubbly and edges are golden and crispy (typically 7-8 minutes).
Step 8: Let pizzas cool for 1-2 minutes. Scatter fresh parsley and arugula over the top while still warm to slightly wilt the greens and release flavor.
Step 9: Drizzle the remaining 1 tablespoon of olive oil over the pizzas, slice, and serve immediately.

Tips & Variations

For extra crispiness, toast the flatbreads lightly before adding toppings.
Swap spinach pesto with sun-dried tomato pesto for a different flavor profile.
Add sliced artichoke hearts and black olives sparsely if you prefer milder toppings.
Use fresh mozzarella and tear it gently for better melting and texture.
Feel free to add a drizzle of balsamic glaze after baking for a sweet contrast.

Storage

Store any leftover flatbread pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or regular oven at 350°F for 5-7 minutes to revive crispiness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

A stack of three slices of pizza is shown on a wooden board, set on a white marbled surface. Each slice has a thick crust with a golden-brown color. The bottom layer is a white creamy cheese spread mixed with green pesto sauce, which looks textured and slightly oily. The second layer is made of toppings including halved red cherry tomatoes, black olives, artichoke hearts, thin rings of purple onion, and scattered crumbles of white cheese. Fresh green arugula leaves are scattered on top, adding a bright and fresh look. Behind the pizza slices, there is a small white bowl filled with green pesto sauce. The whole scene is bright and colorful, with a focus on the varied textures and fresh ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pizza dough instead of flatbreads?

Yes, you can use prepared pizza dough if you prefer a thicker crust, but adjust baking times accordingly to ensure the dough cooks through and toppings don’t burn.

Is spinach pesto necessary, or can I substitute it?

Spinach pesto adds a fresh, herbal flavor, but you can substitute with basil pesto, arugula pesto, or even pesto made from kale or other greens depending on your taste.