Best Mediterranean Flatbread Pizza

Pizza night is one of those meals that everyone in my house gets excited about. But sometimes I want something a little lighter than our usual pepperoni-loaded pies. That’s when I turn to flatbread pizzas loaded with Mediterranean toppings.

The best part? These come together in less time than it takes to get delivery. I keep flatbreads in my pantry for busy weeknights, and the toppings are ingredients I usually have on hand anyway. A jar of spinach pesto, some feta, olives, and whatever vegetables are sitting in my fridge. No kneading dough or waiting for it to rise.

Want something that feels fresh and flavorful without spending an hour in the kitchen? This recipe is it. The pesto replaces traditional tomato sauce, and those briny olives and artichokes give it that Mediterranean flavor I can’t get enough of.

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What Kind of Flatbread Should I Use?

Any store-bought flatbread will work great for this recipe, whether you go with naan, pita, or even lavash. If you’re at the grocery store, look for flatbreads that are around 6-8 inches in diameter – they’re the perfect individual serving size and cook evenly in the oven. Thicker flatbreads like naan will give you a chewier, more bread-like base, while thinner options like pita will crisp up nicely and give you that cracker-like crunch. You can even use pre-made pizza dough rolled thin if that’s what you have on hand, just be sure to pre-bake it for a few minutes before adding your toppings so it doesn’t get soggy.

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Options for Substitutions

This flatbread pizza is super flexible, so feel free to make these swaps based on what you have:

• Flatbreads: You can use naan bread, pita bread, or even store-bought pizza dough as your base. If using regular pizza dough, just roll it thin and pre-bake for about 5 minutes before adding toppings.
• Spinach pesto: Regular basil pesto works great here, or you can use marinara sauce if you prefer a more traditional pizza flavor. Sun-dried tomato pesto is another tasty option.
• Mozzarella: Fresh mozzarella, shredded mozzarella, or even provolone will melt nicely on these pizzas. You can also use a pre-shredded Italian cheese blend.
• Artichoke hearts: If you’re not a fan of artichokes, try roasted red peppers, sun-dried tomatoes, or zucchini slices instead.
• Feta cheese: Goat cheese makes a great substitute and gives a similar tangy flavor. You could also use ricotta for a milder, creamier option.
• Arugula: Fresh spinach or mixed greens work just as well for that fresh topping. Add them after baking so they stay crisp.

Watch Out for These Mistakes While Baking

The biggest mistake with flatbread pizza is overloading it with toppings, which prevents the crust from getting crispy and can make everything slide off – stick to a thin layer of each ingredient and spread them evenly across the surface.

Since flatbreads are thin and cook quickly at high heat, they can burn in minutes, so keep a close eye on your pizza after the 5-minute mark and rotate the pan halfway through for even browning.

To avoid a watery, soggy crust, make sure to pat your tomatoes and artichoke hearts dry with paper towels before adding them, and don’t skip brushing the crust with olive oil as this creates a barrier that keeps moisture from seeping through.

For the best flavor and texture, add the arugula and fresh parsley after baking rather than before, since these delicate greens will wilt and turn bitter in the high heat.

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What to Serve With Mediterranean Flatbread Pizza?

This flatbread pizza is pretty filling on its own, but I love serving it with a simple side salad dressed with lemon juice and olive oil to keep the Mediterranean vibe going. A bowl of hummus with some extra veggies for dipping makes a great starter before diving into the pizza. If you’re feeding a crowd, consider adding some marinated olives, roasted red peppers, or a cucumber and tomato salad on the side. For something heartier, a bowl of lentil soup pairs really nicely with the flavors on this flatbread without being too heavy.

Storage Instructions

Store: Leftover flatbread pizza keeps well in the fridge for up to 3 days. Just wrap individual slices in foil or store them in an airtight container. The flatbread might soften a bit, but it still tastes great!

Freeze: You can freeze baked flatbread pizza for up to 2 months. Let it cool completely, then wrap slices tightly in plastic wrap and place them in a freezer bag. This is handy when you want a quick lunch or dinner ready to go.

Reheat: For the best results, reheat your flatbread pizza in the oven at 350°F for about 8-10 minutes until the cheese gets melty again. You can also use a skillet on medium heat for a few minutes to crisp up the bottom, or microwave it if you’re in a rush.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 45-55 g
• Fat: 85-100 g
• Carbohydrates: 120-140 g

Ingredients

For the base:

• 2 flatbreads
• 3 tbsp olive oil
• 1/2 cup spinach pesto
• 10 oz mozzarella

For the toppings:

• 1 cup tomatoes
• 1/2 cup red onion
• 2.25 oz black olives
• 1 cup artichoke hearts
• 3/4 cup feta
• 1 tsp oregano
• 1/4 tsp red pepper flakes
• salt to taste
• parsley
• arugula

Step 1: Prepare Ingredients and Heat Oven

• 1/2 cup red onion
• 1 cup tomatoes
• 1 cup artichoke hearts
• parsley
• arugula

Preheat your oven to 500°F.

While it heats, prepare your mise en place: dice the red onion into thin slices, halve the tomatoes, and drain the artichoke hearts well (excess moisture will make the flatbread soggy).

Roughly chop the parsley and have the arugula ready for garnishing at the end.

Step 2: Build the Flatbread Base with Oil and Pesto

• 2 flatbreads
• 2 tbsp olive oil
• 1/2 cup spinach pesto

Place your flatbreads on a baking sheet.

Brush both flatbreads evenly with 2 tablespoons of olive oil on one side—this creates a crispy, flavorful base.

Spread the spinach pesto generously and evenly across each flatbread, leaving a small border.

I like to use the back of a spoon to spread pesto smoothly so it distributes flavoring throughout every bite.

Step 3: Layer Cheeses and Toppings

• 10 oz mozzarella
• 1 cup artichoke hearts
• 2.25 oz black olives
• 1/2 cup red onion
• 1 cup tomatoes
• 3/4 cup feta
• 1 tsp oregano
• 1/4 tsp red pepper flakes
• salt to taste

Tear or slice the mozzarella into even pieces and distribute it across both flatbreads as your first cheese layer—this will help the other toppings adhere and melt together.

Next, scatter the drained artichoke hearts, black olives, and diced red onions evenly over the mozzarella.

Distribute the tomato halves cut-side up across the surface, then crumble the feta cheese over everything.

Sprinkle with oregano, red pepper flakes, and a pinch of salt to taste.

Step 4: Bake Until Cheese Melts and Crust Crisps

Transfer the baking sheet to the preheated 500°F oven and bake for 5-10 minutes, depending on your oven.

Watch for the mozzarella to melt and the flatbread edges to turn golden and slightly crispy.

The exact time varies, so check around the 5-minute mark.

I remove mine when the cheese is bubbly and the crust starts to brown at the edges—this takes about 7-8 minutes in my oven.

Step 5: Garnish and Serve

• parsley
• arugula
• 1 tbsp olive oil

Remove the flatbread pizzas from the oven and let them cool for just 1-2 minutes so they’re easier to handle.

Scatter the fresh parsley and arugula over the top while the pizzas are still warm—the heat will slightly wilt the arugula and release its peppery flavor.

Drizzle with the remaining 1 tablespoon of olive oil for a final touch of richness, then slice and serve immediately.

Best Mediterranean Flatbread Pizza

Delicious Best Mediterranean Flatbread Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 4 servings

Calories 1600 kcal

Ingredients

  

For the base::

• 2 flatbreads
• 3 tbsp olive oil
• 1/2 cup spinach pesto
• 10 oz mozzarella

For the toppings::

• 1 cup tomatoes
• 1/2 cup red onion
• 2.25 oz black olives
• 1 cup artichoke hearts
• 3/4 cup feta
• 1 tsp oregano
• 1/4 tsp red pepper flakes
• salt to taste
• parsley
• arugula

Instructions

 

• Preheat your oven to 500°F. While it heats, prepare your mise en place: dice the red onion into thin slices, halve the tomatoes, and drain the artichoke hearts well (excess moisture will make the flatbread soggy). Roughly chop the parsley and have the arugula ready for garnishing at the end.
• Place your flatbreads on a baking sheet. Brush both flatbreads evenly with 2 tablespoons of olive oil on one side—this creates a crispy, flavorful base. Spread the spinach pesto generously and evenly across each flatbread, leaving a small border. I like to use the back of a spoon to spread pesto smoothly so it distributes flavoring throughout every bite.
• Tear or slice the mozzarella into even pieces and distribute it across both flatbreads as your first cheese layer—this will help the other toppings adhere and melt together. Next, scatter the drained artichoke hearts, black olives, and diced red onions evenly over the mozzarella. Distribute the tomato halves cut-side up across the surface, then crumble the feta cheese over everything. Sprinkle with oregano, red pepper flakes, and a pinch of salt to taste.
• Transfer the baking sheet to the preheated 500°F oven and bake for 5-10 minutes, depending on your oven. Watch for the mozzarella to melt and the flatbread edges to turn golden and slightly crispy. The exact time varies, so check around the 5-minute mark. I remove mine when the cheese is bubbly and the crust starts to brown at the edges—this takes about 7-8 minutes in my oven.
• Remove the flatbread pizzas from the oven and let them cool for just 1-2 minutes so they're easier to handle. Scatter the fresh parsley and arugula over the top while the pizzas are still warm—the heat will slightly wilt the arugula and release its peppery flavor. Drizzle with the remaining 1 tablespoon of olive oil for a final touch of richness, then slice and serve immediately.