Greek Flatbread Pizza
A quick and flavorful Greek flatbread pizza topped with spinach pesto, mozzarella, feta, and artichokes, perfect for weeknights or sharing.
Ingredients
Base Ingredients
- 4 pieces Flatbread (store-bought naan, pita, or commercial flatbread) Use thin flatbreads for a crispier base.
Toppings
- 1 cup Spinach pesto (homemade or store-bought) Can substitute with regular pesto or store-bought tzatziki.
- 1 cup Shredded mozzarella cheese Fresh mozzarella works well; tear it thin for even melting.
- 1/2 cup Crumbled feta cheese Adds a salty, tangy flavor.
- 1 cup Quartered artichoke hearts Canned or jarred (drain well).
- 1 medium Red onion, thinly sliced For bite and color.
- 1 cup Grape tomatoes, halved For bursts of sweetness.
- 1/2 cup Sliced black olives Kalamata or regular black olives both work.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Place a rack in the middle for even browning.
- Place the flatbread on a baking sheet or pizza stone. If you like extra-crispy edges, preheat the baking sheet first.
- Spread an even layer of spinach pesto over the flatbread, leaving a small rim at the edge.
- Sprinkle shredded mozzarella evenly over the pesto, then scatter crumbled feta.
- Arrange quartered artichoke hearts, thin red onion slices, halved grape tomatoes, and sliced black olives evenly on top.
Baking
- Bake for 10–15 minutes, watching for melted, bubbling cheese and lightly browned edges.
- Remove from the oven, let rest for 2 minutes, then slice and serve warm.
Notes
Serve with a sprinkle of chopped fresh parsley or oregano and a drizzle of extra-virgin olive oil. Pair with a light salad or grilled chicken for a fuller meal.