Description
This Best Mediterranean Flatbread Pizza features a crispy flatbread base topped with vibrant Mediterranean flavors including spinach pesto, mozzarella, feta, artichoke hearts, black olives, tomatoes, and red onions. It’s finished with fresh parsley and arugula for a peppery, fresh bite. Baked quickly at high heat, this pizza is perfect for a delicious and easy meal packed with bold, fresh ingredients.
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, 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)
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 500°F. Dice the red onion into thin slices, halve the tomatoes, and drain the artichoke hearts thoroughly to avoid soggy flatbread. Roughly chop the parsley and have the arugula ready for garnish.
- Brush Flatbreads and Spread Pesto: Place the flatbreads on a baking sheet and brush each evenly on one side with 2 tablespoons of olive oil to create a crispy, flavorful base. Spread the spinach pesto evenly across each flatbread, leaving a small border around the edges.
- Add Mozzarella Layer: Tear or slice the mozzarella into even pieces and distribute it evenly across both flatbreads. This layer helps the other toppings stick and melt together.
- Arrange Toppings: Scatter the drained artichoke hearts, black olives, and diced red onions evenly over the mozzarella. Then add tomato halves cut side up. Finally, crumble the feta cheese over the top and sprinkle with oregano, red pepper flakes, and salt to taste.
- Bake the Flatbread Pizzas: Place the baking sheet in the preheated oven and bake for 5-10 minutes. Watch for the mozzarella to melt fully and the flatbread edges to turn golden and crispy. Check around the 5-minute mark; the ideal bake time is about 7-8 minutes until the cheese is bubbly and crust is browned at the edges.
- Garnish and Serve: Remove the pizzas from the oven and let cool for 1-2 minutes. Scatter the fresh parsley and arugula on top while the pizzas are still warm so the arugula wilts slightly. Drizzle with the remaining 1 tablespoon of olive oil, slice, and serve immediately.
Notes
- Make sure to drain the artichoke hearts well to prevent sogginess.
- Use fresh herbs for best flavor and garnish right before serving.
- The baking time may vary depending on your oven; check frequently after 5 minutes.
- You can substitute spinach pesto with basil pesto if desired.
- Leftover pizza can be refrigerated and reheated, but is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean flatbread pizza, spinach pesto pizza, vegetarian flatbread, easy pizza recipe, artichoke pizza, mozzarella pizza
