Mediterranean Veggie Flatbread
A vibrant and flavorful flatbread topped with spinach pesto, mozzarella, and a medley of fresh vegetables, capturing the spirit of the Mediterranean coast.
Ingredients
Flatbread Base
- 2 pieces flatbread crusts (homemade or store-bought) Homemade flatbread is recommended for fresh taste.
Toppings
- 2 tablespoons olive oil
- 1/2 cup spinach pesto
- 8 oz. shredded mozzarella
- 1 cup halved grape tomatoes
- 1/2 cup thinly sliced red onion
- 2.25 oz. can sliced black olives
- 1 cup quartered artichoke hearts
- 1/2 cup crumbled feta
- 1 teaspoon dried oregano
- Kosher salt To taste.
- Fresh chopped parsley (for garnish)
- Fresh arugula leaves (for garnish)
Instructions
Preparation
- Preheat your oven to 500 degrees Fahrenheit.
- Brush both crusts generously with olive oil.
- Divide the spinach pesto evenly between the crusts, spreading it into a smooth, even layer.
- Sprinkle the shredded mozzarella cheese generously over both crusts.
- Layer the halved grape tomatoes, thinly sliced red onion, sliced black olives, and quartered artichoke hearts on top of the cheese.
- Crumble feta cheese over the top, sprinkle with dried oregano, and add a pinch of Kosher salt.
Cooking
- Place the loaded flatbreads into the preheated oven and bake for 5-10 minutes.
- Watch closely as the vegetables become tender and the cheese melts.
- Once out of the oven, garnish the flatbreads with fresh chopped parsley and arugula leaves.
Notes
Consider using homemade flatbread for a fresh taste. Get creative with toppings by adding roasted bell peppers, zucchini, or marinated artichokes. Drizzle balsamic glaze before serving for added sweetness.