Description
A vibrant Mediterranean Veggie Flatbread topped with fresh vegetables and creamy feta, perfect for a quick lunch or casual dinner.
Ingredients
Scale
- 2 flatbread crusts
- 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
- 1 can (2.25 oz.) sliced black olives
- 1 cup quartered artichoke hearts
- 1/2 cup crumbled feta
- 1 teaspoon dried oregano
- Kosher salt
- Fresh chopped parsley
- Fresh arugula leaves
Instructions
- Preheat your oven to 500°F.
- Brush both flatbread crusts with olive oil.
- Divide the spinach pesto between the crusts.
- Sprinkle mozzarella cheese over both crusts.
- Distribute the grape tomatoes, red onion, black olives, and artichoke hearts on the flatbreads.
- Crumble the feta cheese over the veg medley and sprinkle dried oregano and Kosher salt.
- Bake for 5-10 minutes until cheese is melted.
- Garnish with parsley and arugula, then slice and serve immediately.
Notes
To elevate the dish, use seasonal veggies and try different toppings like roasted red peppers or zucchini.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg