5-Ingredient Mediterranean Flatbread Pizza – Easy & Delicious

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Mediterranean Flatbread Pizza has quickly become a staple in my kitchen — and I have a feeling it’ll become one in yours, too. The first time I tasted it, I was sitting near the Aegean Sea with pesto on my fingers and feta crumbles in my lap — and I was completely in love. That unforgettable bite inspired this quick, satisfying recipe you can whip up in under 25 minutes.

This flatbread is layered with everything we love about Mediterranean cuisine: bold spinach pesto, creamy mozzarella, juicy grape tomatoes, tangy olives, and crumbly feta, all baked on a crisp golden crust. It’s hearty enough for dinner, light enough for lunch, and easy enough for any day of the week.

I often pair it with my 30-Minute Creamy Spinach Artichoke Pasta or a bright 5-Minute Double Bean Mediterranean Salad for a well-rounded Mediterranean meal.

Want more fresh, flavor-filled recipes like this one? Be sure to follow me on Pinterest so you never miss a delicious idea from my kitchen.

Why This Recipe Belongs in Your Rotation

This Mediterranean flatbread pizza checks every box: fast, flavorful, and flexible. In just 25 minutes, you’ll have a crispy, golden crust topped with creamy pesto, gooey mozzarella, and vibrant Mediterranean veggies.

It’s perfect for busy nights — especially when you’re craving something wholesome but don’t want to spend hours cooking. With pantry staples and a few fresh ingredients, this flatbread becomes your go-to meal in a pinch.

And the versatility? Unmatched. Swap ingredients based on what’s in your fridge, or serve it with a refreshing Mediterranean Lemon Chickpea Patties or a scoop of Whipped Feta Dip with Honey, Pistachios & Cranberries to round out the spread.

Ingredients & Preparation

Your Ingredient Breakdown

The magic of Mediterranean Flatbread Pizza is that it’s full of flavor but made with simple, reliable ingredients. Here’s everything you’ll need to bring this vibrant dish together:

Ingredient	Amount
Flatbread crusts (homemade or store-bought)	2
Olive oil	2 tablespoons
Spinach pesto	1/2 cup
Shredded mozzarella	8 oz
Grape tomatoes (halved)	1 cup
Red onion (thinly sliced)	1/2 cup
Black olives (sliced)	2.25 oz can
Artichoke hearts (quartered)	1 cup
Feta cheese (crumbled)	1/2 cup
Dried oregano	1 teaspoon
Kosher salt	Pinch
Fresh parsley (for garnish)	To taste
Fresh arugula (for garnish)	To taste

 

This base combination is rich in texture and taste. The juicy tomatoes burst with sweetness, while the briny olives and artichokes balance it all with a savory edge. And feta? That’s your salty punch of perfection.

Tools & Substitutions

You’ll only need the basics to make this pizza happen:

• Baking sheet or pizza stone

• Sharp knife

• Small spoon or spatula (for spreading pesto)

• Oven (preheated to 500°F)

Pro Tip: If you’ve got five minutes and a food processor, I strongly recommend making my no-yeast flatbread dough. It’s what I use when I want a truly fresh crust. If not, your favorite store-bought naan or flatbread works just as well.

Running low on pesto? You can swap in a drizzle of olive oil and add thin slices of garlic for a deeper, more rustic flavor. No mozzarella? Use shredded provolone or an Italian blend.

Feel like switching things up? Try adding a spoonful of Green Olive Dip under the cheese for an extra kick. Or toss on roasted red peppers or marinated mushrooms if you’ve got them leftover from your Lemon Ricotta and Spinach Pasta.

Cooking Instructions & Tips

Step-by-Step Method for Mediterranean Flatbread Pizza

Making this flatbread couldn’t be easier — and with just a few steps, you’ll have a crisp, golden crust loaded with colorful Mediterranean toppings.

Step 1: Preheat the oven to 500°F
Let your oven fully preheat to get that perfect crispy crust. If using a pizza stone, place it in now to heat with the oven.

Step 2: Prep your flatbread crusts
Whether you made my no-yeast dough or picked up naan from the store, brush each flatbread lightly with olive oil to help it crisp and add flavor.

Step 3: Spread the pesto base
Divide the spinach pesto evenly across both crusts. Use the back of a spoon to spread it all the way to the edges.

Step 4: Add mozzarella and toppings
Top with shredded mozzarella, then layer on the tomatoes, onions, olives, artichokes, and crumbled feta. Sprinkle with oregano and a pinch of kosher salt.

Step 5: Bake for 5–10 minutes
Place the flatbreads directly on the rack or on a hot pizza stone. Bake until the cheese is melted and the edges are lightly browned.

Step 6: Finish with fresh garnishes
Top with chopped parsley and a handful of arugula right before serving. These fresh greens add brightness and a peppery bite.

Tips to Get It Just Right

• Par-bake for a firmer crust: Especially helpful if you’re using pizza dough instead of flatbread. Just roll thin, poke with a fork, and bake 5–7 minutes before topping.

• Don’t overload the crust: Stick to about 1/4 cup sauce, 4 oz of cheese, and roughly 1 cup veggies per flatbread. It keeps the base crispy, not soggy.

• Bake directly on the oven rack or pizza stone for the crispiest finish.

• No pesto? No problem. Use olive oil with sliced garlic, or try a layer of your favorite tapenade.

• Want extra richness? Drizzle a bit of quality olive oil over the pizza just before serving.

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If you’re experimenting with toppings, try using the flavor-rich leftovers from Mediterranean Tuna Salad or even a swirl of Whipped Feta Dip with Honey, Pistachios & Cranberries before baking — yes, really.

Serving, Storing & Pairing

What to Serve with Mediterranean Flatbread Pizza

This Mediterranean Flatbread Pizza is satisfying on its own, but when you want to turn it into a full meal or a grazing spread for guests, pairing it with fresh, zesty sides elevates the entire experience.

I love serving it alongside a crisp Strawberry Spinach Salad for contrast — the sweetness of the strawberries plays beautifully with the saltiness of the olives and feta. Add a tangy balsamic or lemon vinaigrette and you’ve got a balanced bite every time.

Another great pairing is a smooth, creamy Green Olive Dip. Spoon a little onto each slice or offer it as a side dip — it complements the flavors without overpowering.

For drinks, think Mediterranean: a chilled glass of white wine, a sparkling citrus soda, or even cucumber-mint water to refresh the palate.

Want to go full mezze-style? Add hummus, stuffed grape leaves, or marinated artichokes to the table. This pizza fits right into any relaxed, shareable setup.

How to Store and Reheat Leftovers

Leftover Mediterranean flatbread pizza stores surprisingly well, especially if you follow these simple tips:

• Refrigerate: Place slices in an airtight container with parchment between layers. They’ll keep for up to 3 days in the fridge.

• Reheat: The best way to bring back the crisp? Bake in a 375°F oven for 7–8 minutes or use a skillet over medium heat. Avoid the microwave if you can — it softens the crust.

• Freeze: You can also freeze the flatbread before baking! Assemble it fully (minus the arugula), wrap tightly in foil or plastic, and freeze for up to 1 month. Bake straight from frozen, adding 3–4 extra minutes.

If you’re anything like me, though, there won’t be leftovers for long!

Frequently Asked Questions

Can I make Mediterranean flatbread pizza ahead of time?
Absolutely. Assemble the pizza up to 1 day ahead (without baking), cover, and refrigerate. When you’re ready to cook, let it sit at room temperature for 10 minutes before baking as directed.

What’s the best store-bought flatbread for this recipe?
Stonefire naan or any sturdy, thin flatbread works beautifully. Avoid overly soft or fluffy options, which can become soggy under toppings.

Can I use pizza dough instead of flatbread?
Yes! Roll the dough thin, prick it with a fork, and par-bake for 5–7 minutes at 550°F before topping. This helps avoid a soggy base.

Is this recipe freezer-friendly?
It is! Assemble the flatbread (minus fresh greens), wrap tightly, and freeze. Bake from frozen, adding 3–4 minutes to the cook time.

What pesto should I use if I don’t have spinach pesto?
Basil pesto works great, or simply brush the crust with olive oil and top with thin garlic slices for a rustic twist.

Can I make this Mediterranean flatbread pizza vegan?
Definitely. Use dairy-free cheese, skip the feta, and make sure your pesto is vegan (or use olive oil and garlic). The rest of the toppings are naturally plant-based.

Conclusion

When you need something quick, colorful, and full of flavor, this Mediterranean Flatbread Pizza always delivers. With its crispy base, herby pesto, and perfectly balanced toppings, it brings the essence of the Mediterranean to your table in under 30 minutes.

It’s a recipe I turn to again and again — whether I’m craving comfort or feeding friends — and it never fails to satisfy. Best of all, it’s endlessly adaptable and welcomes whatever fresh finds you’ve got in the fridge.

If you enjoyed this recipe, you’ll also love the bold, citrusy bite of my Mediterranean Lemon Chickpea Patties or the comforting creaminess of this Lemon Ricotta and Spinach Pasta. Both pair beautifully with the flatbread or stand strong on their own.

Did you try this Mediterranean Flatbread Pizza at home?
I’d love to hear what you thought! Leave a comment and rating below, and don’t forget to share it on Pinterest so others can find and enjoy it too.

Hungry for more recipes like this? Be sure to follow along — more fresh, easy Mediterranean favorites are just around the corner.

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