Dinner

Best Mediterranean Flatbread Pizza Recipe

Name: Best Mediterranean Flatbread Pizza Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 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; 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

ByElla Hart March 25, 2026March 25, 2026

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Introduction

This Best Mediterranean Flatbread Pizza combines vibrant flavors from fresh vegetables, creamy cheeses, and a crispy flatbread base. It’s a quick and satisfying meal perfect for lunch or a light dinner with a healthy Mediterranean twist.

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 cheese
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
Fresh parsley
Arugula

Instructions

Step 1: Preheat your oven to 500°F. Prepare your ingredients by slicing the red onion into thin pieces, halving the tomatoes, and draining the artichoke hearts thoroughly to avoid sogginess. Roughly chop the parsley and set aside the arugula for garnish.
Step 2: Place the flatbreads on a baking sheet. Brush one side of each flatbread evenly with 2 tablespoons of olive oil to create a crispy and flavorful base. Spread the spinach pesto generously over the oiled side, leaving a small border around the edges.
Step 3: Tear or slice the mozzarella cheese and distribute it evenly over the pesto on both flatbreads. This first layer of cheese helps the toppings stick and melt uniformly.
Step 4: Scatter the drained artichoke hearts, black olives, and sliced red onions over the mozzarella. Arrange the tomato halves cut-side up across the surface. Crumble the feta cheese over the toppings.
Step 5: Sprinkle oregano, red pepper flakes, and salt over each flatbread to taste. Transfer the baking sheet to the preheated oven and bake for 5 to 10 minutes. Check around 5 minutes; the flatbreads are ready when the mozzarella is melted, bubbly, and the edges are golden and crispy.
Step 6: Remove the flatbreads from the oven and let them cool for 1 to 2 minutes. Scatter fresh parsley and arugula on top while the flatbreads are still warm, allowing the arugula to wilt slightly and release its peppery flavor. Drizzle the remaining 1 tablespoon of olive oil over the pizzas.
Step 7: Slice and serve immediately for the best flavor and texture.

Tips & Variations

Use day-old flatbread for an extra crispy crust after baking.
Substitute spinach pesto with basil pesto for a different herbal note.
Add a squeeze of fresh lemon juice over the arugula for bright acidity.
Include roasted red peppers or artichoke tapenade for deeper Mediterranean flavors.

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 regain crispness. Avoid microwaving as it can make the crust 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 a different type of cheese?

Yes, you can substitute mozzarella with provolone or a blend of mozzarella and fontina for a slightly different texture and flavor. Just make sure the cheese melts well.

Is it possible to make this recipe vegan?

Absolutely! Use a vegan pesto and replace mozzarella and feta with plant-based cheese alternatives. You can also add more vegetables like mushrooms or bell peppers for added flavor.