Easy Mediterranean Flatbread Pizza Recipe | Quick Weeknight Dinner

Posted on September 12, 2023 by Sophie

Introduction

Oh, the memories! Does anything bring back those cozy evenings at home quite like a delicious, homemade pizza? And what if I told you that you could whip up a truly fantastic pizza that tastes like it came from your favorite trattoria, but in a fraction of the time? Today, we’re diving into a recipe that’s so simple, so flavorful, and so satisfying, it’s destined to become a staple in your kitchen: the Mediterranean Flatbread Pizza! Forget the delivery app; this is your new secret weapon for a speedy, scrumptious meal.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at under 30 minutes. Perfect for those “what’s for dinner?!” moments.
Easy: No fancy techniques, no dough kneading required. Just assemble and bake!
Giftable: Imagine a pizza night kit with all the fixings prepped, ready for a friend or family member to assemble. So thoughtful!
Crowd-pleasing: The vibrant flavors of the Mediterranean are universally loved. This pizza is a guaranteed hit with everyone, from picky eaters to gourmet foodies.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create this little slice of Mediterranean heaven. Don’t worry, most of these are pantry staples or easy to find!

2 flatbread crusts: These are your quick-prep pizza bases. Think of them as edible canvases!
2 tablespoons olive oil: Good quality olive oil makes a world of difference, but any will do in a pinch.
1/2 cup spinach pesto: This is where the magic starts! It adds a burst of herby, garlicky goodness.
8 oz. shredded mozzarella cheese: The classic pizza cheese, of course!
1 cup halved grape tomatoes: Little pops of sweetness and acidity.
1/2 cup thinly sliced red onion: Adds a gentle bite and beautiful color.
2.25 oz. can sliced black olives, drained: Salty, briny goodness that’s essential for that Mediterranean vibe.
1 cup quartered artichoke hearts: Tender and slightly tangy, these are such a delightful addition.
1/2 cup crumbled feta cheese: For that salty, creamy, tangy finish. Oh, it’s so good!
1 teaspoon dried oregano: The quintessential Mediterranean herb.
Kosher salt, to taste: Just a sprinkle to enhance all those amazing flavors.
Fresh chopped parsley, for garnish (optional): Adds a pop of freshness and lovely green color.
Fresh arugula leaves, for garnish (optional): A peppery bite that’s fantastic on warm pizza.

How to Make It

Alright, apron on! Let’s get this party started. It’s going to be so much fun, you’ll wonder why you ever waited for delivery.

Preheat your oven: First things first, get that oven nice and toasty to 400°F (200°C). This is crucial for a perfectly crisp crust.
Prep your bases: Lay your flatbread crusts directly onto a baking sheet. Easy peasy!
Oil ’em up: Grab your olive oil and brush about 1 tablespoon evenly over each flatbread crust. This helps them get that lovely golden hue.
Pesto power: Now, spread about 1/4 cup of that vibrant spinach pesto over each flatbread. Try to leave a little border around the edge – that’s where the crust gets nice and crispy!
Cheese, please! Sprinkle the shredded mozzarella cheese generously over the pesto. Don’t be shy!
Load up those toppings: Artfully arrange your halved grape tomatoes, those pretty red onion slices, the briny black olives, and the tender artichoke hearts over the mozzarella. Think of it as painting with your food!
Feta and oregano magic: Sprinkle the crumbled feta cheese all over the toppings, followed by a good dusting of dried oregano.
A pinch of salt: Season with kosher salt to taste. A little goes a long way here.
Bake it till it’s bubbly: Pop that baking sheet into your preheated oven and bake for about 10-15 minutes. You’re looking for a crust that’s golden brown and a cheese that’s melted and wonderfully bubbly. Keep an eye on it – ovens can be so different!
Finishing touches: Carefully remove your masterpiece from the oven. If you’re feeling fancy (and I usually am!), scatter some fresh chopped parsley and a handful of peppery arugula leaves over the top. They add such a beautiful, fresh contrast.
Slice and enjoy! Let it cool for just a minute or two, then slice it up and dive in. You did it!

Substitutions & Additions

The beauty of flatbread pizza is its versatility! Feel free to play around and make it your own. Here are some ideas:

Pesto alternatives: No spinach pesto? Regular basil pesto is fantastic! You could even use a thin layer of marinara sauce or a creamy garlic spread.
Veggie variations: Love mushrooms? Add some thinly sliced ones! Roasted red peppers are also a brilliant addition. Sun-dried tomatoes would bring an intense flavor punch.
Protein power: For a heartier meal, add some pre-cooked grilled chicken, crumbled Italian sausage, or even some flaked tuna.
Cheese swaps: While mozzarella and feta are a dream team, feel free to experiment. Provolone, goat cheese, or a sprinkle of Parmesan would all be delicious.
Spice it up: A pinch of red pepper flakes sprinkled over the toppings before baking will add a nice little kick.

Tips for Success

A few little tricks can make your flatbread pizza even more spectacular. I’ve learned these through many happy (and a few less-than-perfect!) pizza-making sessions.

Don’t overload it: While it’s tempting to pile on all the toppings, too many can make the crust soggy. Aim for an even, not overwhelming, layer.
Draining is key: Make sure to drain your olives and artichoke hearts well. Nobody likes a watery pizza!
Hot oven is your friend: A hot oven helps the crust crisp up perfectly and cooks everything quickly.
Prep ahead: You can chop all your veggies and even have your cheeses measured out and ready to go before you start. This makes assembly lightning-fast.
Watch for burning: Keep an eye on those edges, especially if your oven runs hot. If they start to brown too quickly, you can loosely tent the pizza with foil.

How to Store It

Leftover flatbread pizza is a rare and wonderful thing! If you happen to have any (which I highly doubt!), here’s how to keep it fresh:

Let the pizza cool completely. Then, wrap individual slices tightly in plastic wrap or place them in an airtight container. Store them in the refrigerator for up to 2-3 days. To reheat, I love to pop it back in a toaster oven or even a dry skillet over medium-low heat for a few minutes. It helps bring back some of that original crispiness!

FAQs

Can I make this ahead of time?

You can definitely prep all your toppings and have them ready to go. However, for the best crisp crust, I recommend assembling and baking the pizza right before you plan to serve it.

What kind of flatbread is best?

Any sturdy flatbread will work! Naan bread, pita bread, or pre-made pizza crusts are all great options. Just make sure it’s not too thin, or it might get soggy.

Is spinach pesto easy to find?

Many grocery stores carry spinach pesto in the refrigerated section with other dips and sauces, or with the pasta ingredients. If you can’t find it, regular basil pesto is a fantastic substitute!

Easy Mediterranean Flatbread Pizza

Print Recipe

A quick, easy, and flavorful flatbread pizza inspired by Mediterranean flavors, perfect for a weeknight meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Scale

Main ingredients

2 crusts flatbread (These are your quick-prep pizza bases.)
2 tablespoons olive oil (Good quality olive oil makes a world of difference, but any will do in a pinch.)
0.5 cup spinach pesto (This is where the magic starts! It adds a burst of herby, garlicky goodness.)
8 oz. shredded mozzarella cheese (The classic pizza cheese, of course!)
1 cup halved grape tomatoes (Little pops of sweetness and acidity.)
0.5 cup thinly sliced red onion (Adds a gentle bite and beautiful color.)
2.25 oz. can sliced black olives, drained (Salty, briny goodness that’s essential for that Mediterranean vibe.)
1 cup quartered artichoke hearts (Tender and slightly tangy, these are such a delightful addition.)
0.5 cup crumbled feta cheese (For that salty, creamy, tangy finish.)
1 teaspoon dried oregano (The quintessential Mediterranean herb.)
0 to taste Kosher salt (Just a sprinkle to enhance all those amazing flavors.)
0 optional Fresh chopped parsley (Adds a pop of freshness and lovely green color.)
0 optional Fresh arugula leaves (A peppery bite that’s fantastic on warm pizza.)

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Instructions

Preheat your oven to 400°F (200°C).
Lay your flatbread crusts directly onto a baking sheet.
Brush about 1 tablespoon of olive oil evenly over each flatbread crust.
Spread about 1/4 cup of spinach pesto over each flatbread, leaving a border.
Sprinkle the shredded mozzarella cheese generously over the pesto.
Artfully arrange your halved grape tomatoes, red onion slices, black olives, and artichoke hearts over the mozzarella.
Sprinkle the crumbled feta cheese and dried oregano over the toppings.
Season with kosher salt to taste.
Bake for about 10-15 minutes, until the crust is golden brown and the cheese is melted and bubbly.
Carefully remove from the oven. Scatter with fresh chopped parsley and arugula leaves, if using.
Let cool for a minute or two, then slice and enjoy.

Notes

Leftover flatbread pizza can be stored in the refrigerator for up to 2-3 days and reheated in a toaster oven or dry skillet.