This Mediterranean Flatbread pizza is the perfect quick and easy vegetarian dinner for a busy weeknight! My 5 Minute Flatbread crust creates a crispy, crunchy base that is topped with homemade spinach pesto, mozzarella, feta, artichoke hearts, red onion, grape tomatoes, and black olives.
You'll Love This
- It's filled with fresh flavors. This Mediterranean flatbread pizza is my favorite meal to make when I'm really in the mood for pizza, but also in the mood for a big helping of veggies. It feels like comfort food but it's LOADED with vegetables! It offers the best of both worlds - cozy, yet filling!
- You can customize the toppings to suit your family's taste. This Mediterranean flatbread is a great way to clean out your fridge or pantry! You can use fresh veggies from the fridge that you need to use up - zucchini, peppers, or mushrooms. Or you can use your favorite jarred or canned veggies for this one - sun-dried tomatoes and roasted red peppers are some of my faves.
- It's better than your favorite take out pizza. I always *WANT* take out pizza. But, no matter how many pizza places we try, I'm ALWAYS disappointed with the pizza delivery. It's never as good as homemade and while it's nice to not have to put in the work, I'd rather spend a few minutes cleaning out the fridge and end up with an amazing dinner.
Instructions
Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.
Brush both crusts with olive oil.
Divide pesto evenly between the crusts, spreading it in an even layer.
Divide shredded cheese between the two crusts.
Add tomatoes and red onions.
Add black olives, artichoke hearts, feta, and oregano along with a pinch of Kosher salt.
Bake for 5-10 minutes or until the veggies are tender and the cheese is melted. Garnish with fresh chopped parsley and arugula and enjoy!
Tips
- If you have 5 minutes, I HIGHLY recommend that you make my quick and easy flatbread dough. There's no yeast required, the dough can be mixed right in your food processor and you only have to knead it for 1 minute! But, if you don't have the time (or energy) to make flatbreads, my favorite store-bought flatbreads are these Stonefire naans.
- You can also use pizza dough in place of the flatbread in this recipe. I'd recommend my quick and easy pizza dough recipe or my no knead pizza dough recipe. Or you can use your favorite store-bought dough. Just roll it thin, poke it all over with a fork, and par-bake it for 5-10 minutes at 550 degrees.
- Add/adjust toppings according to your family's tastes just keep the ratios about the same. ¼ cup of sauce, 4 ounces of cheese, and a cup or so of veggies is the sweet spot for introducing plenty of flavors but making sure that the flatbread doesn't get soggy.
- If you don't have any of my homemade spinach pesto on hand, you can store-bought in its place OR you can just use a moderate layer of olive oil and add some thinly sliced garlic across the crust as well. This will bump up the flavor and replace some of what you'll miss from the pesto.
Other Family Favorites
- 5 Minute Flatbread Recipe - NO YEAST
- Simple Spinach Pesto
- Mexican Street Corn Flatbread
- Caprese Flatbread Recipe
- Caramelized Onion & Gorgonzola Flatbread
- Tomato, Spinach & Feta Pizza
Greek Flatbread Pizza
This Greek Flatbread pizza is the perfect quick and easy vegetarian dinner for a busy weeknight! My 5 Minute Flatbread crust creates a crispy, crunchy base that is topped with homemade spinach pesto, mozzarella, feta, artichoke hearts, red onion, grape tomatoes, and black olives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 flatbreads (10 servings) 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mediterranean
Ingredients
- 2 flatbread crusts (homemade or storebought)
- 2 tablespoons olive oil
- ½ cup spinach pesto
- 8 oz. shredded mozzarella
- 1 cup halved grape tomatoes
- ½ cup thinly sliced red onion
- 2.25 oz. can sliced black olives
- 1 cup quartered artichoke hearts
- ½ cup crumbled feta
- 1 teaspoon dried oregano
- Kosher salt
Garnish:
- fresh chopped parsley
- fresh arugula leaves
Instructions
- Preheat oven to 500 degrees.
- Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.
- Brush both crusts with olive oil.
- Divide pesto evenly between the crusts, spreading it in an even layer.
- Divide shredded cheese between the two crusts.
- Add tomatoes, onion, black olives, artichoke hearts, feta, and oregano along with a pinch of Kosher salt.
- Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.
- Garnish with fresh chopped parsley and arugula and enjoy!
Notes
If you have 5 minutes, I HIGHLY recommend that you make my quick and easy flatbread dough. There's no yeast required, the dough can be mixed right in your food processor and you only have to knead it for 1 minute! But, if you don't have the time (or energy) to make flatbreads, my favorite store-bought flatbreads are these Stonefire naans.
You can also use pizza dough in place of the flatbread in this recipe. I'd recommend my quick and easy pizza dough recipe or my no knead pizza dough recipe. Or you can use your favorite store-bought dough. Just roll it thin, poke it all over with a fork and par-bake it for 5-10 minutes at 550 degrees.
Add/adjust toppings according to your family's tastes just keep the ratios about the same. ¼ cup of sauce, 4 ounces of cheese and a cup or so of veggies is the sweet spot for introducing plenty of flavors but making sure that the flatbread doesn't get soggy.
If you don't have any of my homemade spinach pesto on hand, you can store-bought in its place OR you can just use a moderate layer of olive oil and add some thinly sliced garlic across the crust as well. This will bump up the flavor and replace some of what you'll miss from the pesto.
Nutrition
- Serving Size:
- Calories: 293
- Sugar: 1.9 g
- Sodium: 617.4 mg
- Fat: 11.6 g
- Saturated Fat: 2.7 g
- Carbohydrates: 33.9 g
- Fiber: 3 g
- Protein: 13.5 g
- Cholesterol: 10.8 mg
Keywords: Greek pizza, tomato mozzarella pizza, Greek flatbread
Ann simpson
Can I use whole wheat flour in place of white flour? Ann
Kylie
I haven't tried this flatbread recipe with whole wheat flour, but I would imagine that it would work. I believe it is a 1:1 swap. Great question, Ann!
Brittany
Amazing!!! So much flavor and super easy
★★★★★
Cheryl
This was fabulous! My family’s new favorite! I forgot the arugula, but the pesto was great!
1 question...what’s the best was to reheat the leftovers??
★★★★★
Kylie
I'm so glad that you enjoyed this recipe, Cheryl! I love to reheat in the oven! I heat the oven to 400, pop the pizza in on a baking sheet and put it into the cold oven. As the oven heats, the pizza slowly heats as well. Then just bake until warmed through. This preserves the crispiness of the pizza while reheating evenly!
Ann
Very easy, had most ingredients on hand, everyone loved it! Will make it again!!
★★★★★
Nikki Alexander
My husband and I loved this so much! We’ve recently completely overhauled our diet for health reasons and I think this was one of our favorite recipes so far. (And it was soooo easy!!) I didn’t add mozzarella because it bothers us and used regular pesto. Hoping to try the homemade spinach pesto next time. Thank you!!!
★★★★★
Liv
This was my absolute favorite dinner ever!! Thanks so much for sharing! My family loved it! Will definitely be making it again!!
★★★★★
Kylie
I am so glad to hear that, Liv! This is one of our family's favorites too 🙂 Thank you so much for taking the time to leave a review - I really appreciate it!
Christina Dowling
where is the print button???
Kylie Lato
It's located on the right side of the recipe card 🙂
Leslie
Oops! I don’t see a temperature?
Kylie Lato
Oh dear! Just updated 🙂 500 degrees. Thank you!
Kelly
So easy and so good! Love this recipe!
★★★★★
Kristie Bartley
Could I use a different cheese? Feta?
Kylie
You could try using mozzarella in place of the feta cheese if you aren't a fan of feta!