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Mediterranean Flatbread Pizza

This Greek inspired pizza is topped with homemade spinach pesto, tomatoes, red onion, black olives, artichoke hearts, and mozzarella and feta cheeses, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 2 flatbread pizzas

Ingredients

PIZZA:

  • 2 flatbread crusts homemade or store bought
  • 2 T. olive oil
  • 1/2 c. spinach pesto
  • 8 oz. shredded low moisture mozzarella cheese
  • 1 c. halved grape or cherry tomatoes
  • 1/2 sm. red onion thinly sliced
  • 1 (2.25 oz.) can sliced black olives
  • 1 c. quartered artichoke hearts
  • 1/2 c. crumbled feta
  • 1 tsp. dried oregano
  • kosher salt

GARNISHES:

  • Fresh chopped parsley
  • Fresh arugula leaves

Instructions

  • Preheat the oven to 500 degrees. Brush both flatbreads with olive oil.
  • Spread pesto evenly over both flatbreads. Divide shredded mozzarella cheese between the two flatbreads.
  • Top both flatbreads with tomatoes, onion, olives, artichoke hearts, and crumble feta. Sprinkle each flatbread with oregano and a pinch of salt.
  • Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.
  • Garnish with fresh chopped parsley and arugula and enjoy!

Notes

You can also use pizza dough (homemade or store-bought) in place of flatbread. Roll the dough thin, dock it with a fork and par-bake it for 5-10 minutes at 500 degrees.