Description
When I first tried a Mediterranean flatbread pizza in a cozy café near Union Square in New York, it changed the way I thought about weeknight dinners. Instead of greasy takeout, I found myself savoring a light, crisp crust topped with fresh vegetables, olive oil, and herbs that reminded me of sunny afternoons by the sea. This simple dish has become one of my go-to recipes, not only because it’s fast but because it feels like a little escape every time I bake it.
Ingredients
Scale
- 2 flatbreads or naan
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, sliced
- ½ red onion, thinly sliced
- ½ cup baby spinach
- 1 teaspoon dried oregano
- Fresh basil leaves, for garnish
Instructions
- Preheat Oven
Heat oven to 400°F (200°C). Place flatbreads on a baking sheet. - Prepare Garlic Oil
Mix olive oil with minced garlic. Brush evenly over each flatbread. - Add Cheese Base
Sprinkle mozzarella cheese across flatbreads. Add crumbled feta for extra flavor. - Layer Veggies
Top with cherry tomatoes, olives, and red onion slices. Add spinach leaves. - Season & Bake
Sprinkle dried oregano. Bake for 12–15 minutes until edges are golden and cheese is melted. - Garnish & Serve
Remove from oven. Add fresh basil leaves before slicing. Serve warm.
Notes
Swap naan for pita or whole wheat flatbread for more fiber.
Add grilled chicken or chickpeas for extra protein
Great as a quick dinner or cut into wedges for an appetizer
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snack
- Method: Frying
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: 310
- Sugar: 4 g
- Sodium: 640mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3 g
- Protein: 12g