Mediterranean Veggie Flatbread
A delightful Mediterranean-inspired dish featuring fresh vegetables and creamy cheeses atop crispy flatbread, perfect for quick meals and gatherings.
Ingredients
Flatbread Base
- 2 pieces flatbread crusts (homemade or store-bought) Choose a soft and slightly chewy crust.
Ingredients
- 2 tablespoons olive oil High-quality olive oil adds richness.
- 1/2 cup spinach pesto Provides herbaceous flavor.
- 8 oz. shredded mozzarella For gooey melted cheese.
- 1 cup halved grape tomatoes Sweet and juicy.
- 1/2 cup thinly sliced red onion Adds sharpness.
- 2.25 oz. can sliced black olives Earthy and briny.
- 1 cup quartered artichoke hearts Tender and slightly tangy.
- 1/2 cup crumbled feta Tangy and creamy.
- 1 teaspoon dried oregano Offers warmth and depth.
- to taste pinch Kosher salt Enhances flavor.
- to garnish fresh chopped parsley Adds brightness.
- to garnish fresh arugula leaves Provides extra freshness.
Instructions
Preparation
- Preheat your oven to 500 degrees Fahrenheit.
- Brush both flatbread crusts generously with olive oil.
- Divide the spinach pesto evenly between the crusts.
- Sprinkle shredded mozzarella cheese over the crusts.
- Scatter grape tomatoes, red onion, black olives, and artichoke hearts across the flatbreads.
- Crumble feta cheese on top and sprinkle with oregano and salt.
Baking
- Place the flatbreads in the preheated oven and bake for 5-10 minutes, until the vegetables are tender and cheese is melted.
Serving
- Remove from the oven and garnish with parsley and arugula.
- Serve immediately while warm.
Notes
For extra flavor, consider adding red pepper flakes or customizing toppings based on seasonal vegetables. Can be made vegan using plant-based cheese.