Description
This Best Mediterranean Flatbread Pizza is a quick and vibrant recipe that combines crispy olive oil–brushed flatbreads with a spread of fresh spinach pesto and a medley of colorful Mediterranean toppings including mozzarella, artichoke hearts, black olives, tomatoes, red onion, and tangy feta. Finished with fragrant oregano, red pepper flakes, fresh parsley, and peppery arugula, this pizza bakes in just minutes for a perfect balance of texture and flavor, ideal for a light lunch or easy dinner.
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 and Prepare Ingredients: Preheat your oven to 500°F. Prepare your mise en place by slicing the red onion thinly, halving the tomatoes, draining the artichoke hearts thoroughly to avoid sogginess, chopping the parsley roughly, and having arugula ready for garnish.
- Brush the Flatbreads: Place the flatbreads on a baking sheet and brush the tops (one side) evenly with 2 tablespoons of olive oil. This helps create a crispy and flavorful crust once baked.
- Spread Spinach Pesto: Evenly spread the spinach pesto over the oiled side of each flatbread, leaving a small border around the edges for a neat finish. Use the back of a spoon to smooth the pesto and ensure even coverage.
- Add Mozzarella: Tear or slice the mozzarella cheese into even pieces and distribute it evenly across the pesto layers on both flatbreads. This cheese layer will help the toppings stick and melt together beautifully.
- Add Toppings: Scatter the drained artichoke hearts, black olives, and sliced red onions evenly over the mozzarella. Next, place the tomato halves cut-side up, then crumble feta cheese on top. Sprinkle oregano, red pepper flakes, and salt to taste over everything for added seasoning.
- Bake the Flatbreads: Transfer the baking sheet to the preheated oven and bake for about 5 to 10 minutes, checking around 5 minutes. The flatbreads are done once the mozzarella has melted, the cheese is bubbly, and the edges of the crust are golden and crispy (typically around 7-8 minutes).
- Finish and Serve: Remove the flatbreads from the oven and let them cool for 1-2 minutes to make handling easier. Scatter fresh parsley and arugula on top while warm to slightly wilt the greens and release their flavors. Drizzle the remaining 1 tablespoon of olive oil over the finished pizzas, slice, and serve immediately.
Notes
- Ensure the artichoke hearts are well-drained to prevent sogginess in the flatbread base.
- Use fresh spinach pesto for the brightest flavor; store-bought works if short on time.
- Adjust the red pepper flakes quantity based on heat preference.
- Monitor baking closely as oven temperatures vary; it’s best to check early to avoid burning.
- For a gluten-free option, substitute regular flatbreads with gluten-free varieties.
- Leftovers can be refrigerated and reheated, though the crust may lose some crispness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean flatbread pizza, spinach pesto pizza, quick pizza recipe, vegetarian pizza, easy baked flatbread, artichoke olive tomato pizza
