Description
This Mediterranean Veggie Flatbread is a fresh and flavorful dish featuring crispy flatbread topped with spinach pesto, melted mozzarella, juicy tomatoes, olives, artichokes, and crumbled feta. A quick and delicious meal perfect for lunch or dinner!
Ingredients
Units
Scale
- 2 flatbread crusts (homemade or store-bought)
- 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
Garnish:
- Fresh chopped parsley
- Fresh arugula leaves
Instructions
- Preheat Oven: Preheat your oven to 500°F (260°C). Brush both crusts with olive oil.
- Assemble Flatbreads: Spread the spinach pesto evenly over each crust. Sprinkle shredded mozzarella on top.
- Add Toppings: Distribute the grape tomatoes, red onion, black olives, and artichoke hearts evenly. Crumble feta cheese over the top and season with dried oregano and a pinch of Kosher salt.
- Bake: Place the flatbreads in the oven and bake for 5-10 minutes, or until the vegetables are tender and the cheese is melted.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped parsley and arugula leaves. Serve immediately and enjoy!
Notes
- Swap spinach pesto for basil pesto or hummus for a different twist.
- Add red pepper flakes for a spicy kick.
- Use whole wheat or gluten-free flatbread for a healthier option.
Nutrition
- Serving Size: 1 flatbread slice
- Calories: 300
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg