Mediterranean Veggie Flatbread
A delightful and vibrant dish with a crispy flatbread base topped with fresh vegetables and creamy cheese, perfect for sharing or a satisfying lunch.
Ingredients
Flatbread
- 2 pieces flatbread crusts (homemade or store-bought)
Toppings
- 2 tablespoons olive oil
- 1/2 cup spinach pesto silky and fragrant
- 8 oz shredded mozzarella melt-in-your-mouth cheese
- 1 cup halved grape tomatoes bursting with sweetness
- 1/2 cup thinly sliced red onion for a crunchy bite
- 2.25 oz can sliced black olives salty and briny
- 1 cup quartered artichoke hearts tender and unique
- 1/2 cup crumbled feta creamy and tangy
- 1 teaspoon dried oregano herbaceous fragrance
- Kosher salt to enhance flavors
- 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 two crusts and spread it in an even layer.
- Sprinkle shredded mozzarella over both crusts.
- Layer on the halved grape tomatoes, thinly sliced red onion, sliced black olives, and quartered artichoke hearts.
- Crumble feta cheese over the top, followed by dried oregano and a pinch of kosher salt.
Baking
- Carefully place the prepared flatbreads in the preheated oven.
- Bake them for 5-10 minutes, until the vegetables are tender and the cheese has melted.
Serving
- Remove the flatbreads from the oven and garnish with fresh chopped parsley and arugula leaves.
- Serve immediately and enjoy.
Notes
For a gourmet touch, add a drizzle of balsamic glaze before serving. Customize your veggie selection based on what you have on hand. Consider using whole wheat flatbread or a cauliflower crust for a healthier twist. Vegan options can be created by omitting or replacing the cheese.