Mediterranean Veggie Flatbread
A vibrant, flavor-packed dish featuring warm, toasted flatbread topped with creamy mozzarella, roasted vegetables, and zesty feta, drizzled with olive oil.
Ingredients
Flatbread Base
- 2 pieces flatbread crusts (homemade or store-bought)
- 2 tablespoons olive oil For brushing the flatbreads
Veggie Toppings
- 1/2 cup spinach pesto To spread on the base
- 8 oz shredded mozzarella For a cheesy texture
- 1 cup halved grape tomatoes For sweetness
- 1/2 cup thinly sliced red onion For crunch
- 2.25 oz can sliced black olives For saltiness
- 1 cup quartered artichoke hearts For texture
- 1/2 cup crumbled feta For tanginess
- 1 teaspoon dried oregano For flavor enhancement
- to taste Kosher salt To balance flavors
Garnishes
- 1 tablespoon fresh chopped parsley For garnish
- 1 cup fresh arugula leaves For garnishing and peppery flavor
Instructions
Preparation
- Preheat your oven to 500 degrees Fahrenheit.
- Brush both crusts generously with olive oil.
- Spread the spinach pesto evenly on both crusts.
- Sprinkle shredded mozzarella cheese over both crusts.
Topping and Baking
- Add grape tomatoes, red onion, black olives, and artichoke hearts on top of the mozzarella.
- Crumble feta over the top and sprinkle with oregano and Kosher salt.
- Bake in the preheated oven for 5-10 minutes until vegetables are tender and cheese is melted.
Serving
- Garnish flatbreads with fresh parsley and arugula leaves.
- Slice, serve, and enjoy.
Notes
For added depth, consider adding sun-dried tomatoes or experiment with different cheeses like goat cheese. Pre-slice veggies for quick assembly. Garnish with red pepper flakes for heat.