Mediterranean Flatbread is an easy vegetarian dinner or appetizer that’s ready in less than 15 minutes! Top garlic naan or homemade flatbread with fresh pesto, creamy mozzarella, sun-dried tomatoes, olives, and herbs for a delicious combination!
I am going to assume you are here because you, too, are a lover of Mediterranean flavors. And you’ve already loved up on Mediterranean Nachos, pasta salad, and a quiche, and now you’re ready to dive into the easiest weeknight dinner around: flatbread pizza.
A weeknight dinner that does not disappoint in flavor, is going to save you time, and one you can throw together then sit in a patio chair with a chilled glass of wine and relax. Ready for it? Good, let’s get to it so you can get to the good part (the eating).
What You’ll Need for this Recipe
One of the beauties of making flatbread pizzas is how easy they are. In the past, I’ve always bought naan flatbread at the store (garlic, of course) and used it as the base for my flatbread pizzas. Of course, this is still 100% a viable option.
Since this recipe was first developed along with the rest of my favorite flatbread pizzas, I’ve developed my own flatbread recipe to take things up a notch. If you have a few extra minutes (and really, you only need a few!), I highly recommend making a batch of homemade flatbread for the pizzas. There’s just nothing quite like homemade…
Then, the toppings. We are going with a variety of vegetarian toppings that give major Mediterranean vibes. Can you mix and match? Absolutely. Add your favorites or sub out ones you don’t love, this is about you, after all. This is what I suggest for the pizza:
- Pesto – this Mediterranean pizza has a base of pesto as opposed to tomato sauce for an extra herby twist. You can use homemade pesto or storebought. If you are looking for more ways to use up the bounty of fresh herbs in your garden, I highly recommend mixing it up with basil mint pesto.
- Shallot and Garlic – thin slices of each go on top of the pesto for added flavor. And you know I can’t let a pizza go without garlic. You can substitute red onion in place of the shallot if needed.
- Fresh Mozzarella – you can buy a ball of fresh mozzarella and either slice it or tear it to the top of the pizza. You can also buy smaller balls, called Pearls (smallest), Ciliegine (a little bigger, like a cherry), or Bocconcini (bigger, like a small egg).
- Sun-Dried Tomatoes – you can use ones that come in a pouch dry, or the ones that come in oil. If they’re in oil, just be sure they’re patted dry so the oil doesn’t engulf the pizza. I also prefer them to be julienned for easiest eating and then you get more in each bite.
- Kalamata Olives – it doesn’t really feel more Mediterranean to me than with Kalamata olives. You can easily substitute black olives or omit if you’re not an olive fan.
- Feta Cheese & Oregano – finish the pizza with a sprinkle of dried oregano and feta cheese for the ultimate experience. I also like adding some red pepper flakes for a little kick.
How to Make Mediterranean Flatbread
Prepare yourself for just how EASY this recipe is to make. Yes, even if you’re making homemade flatbread for it! If you are, be sure to check out the full flatbread recipe post for how to make it. Once you’ve cooked the flatbread on the stove, come back and continue on with these steps. This process is starting with a ready-to-eat flatbread.
Want to bake it with raw dough instead? Check out the recipe card notes, I got you!
Starting with the store-bough or cooked homemade flatbread, spread an even layer of pesto across the top, leaving a little edge for your crust. Then scatter sliced shallot and garlic evenly across.
Layer on slices of mozzarella cheese, then the rest of the toppings: scatter across sun-dried tomato pieces, slices of Kalamata olives, crumbled feta cheese, and a sprinkle of oregano and red pepper flakes (if using them).
Then, pop it in the oven for 8-10 minutes until the cheese is melted and the edges are golden brown. Slice it up and dig in! Yes, it really is that easy!
Into garnishes? I highly recommend fresh basil leaves and another sprinkle of feta cheese. Delish!
Frequently Asked Questions
Absolutely! Just be careful to not overcrowd the flatbread with toppings or it will have difficulty holding up as a slice. If using raw mushrooms, make sure they’re sliced thinly so they cook in time, otherwise, you can sauté them ahead of time.
Yes, you can use pre-shredded mozzarella.
You can omit it altogether and spread a thin layer of olive oil on the flatbread in its place. The shallots and garlic will add additional flavor there, though you may want to consider adding more if you do leave off the pesto.
Mediterranean Flatbread Pizza
- 2 cooked flatbreads, or store-bought naan
- 2 Tablespoon pesto
- 1 Tablespoon shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 oz. fresh mozzarella, sliced
- 1/4 cup sun-dried tomatoes, julienned
- 2 Tablespoon Kalamata olives, sliced
- 3 Tablespoon feta cheese, crumbles
- 1 tsp dried oregano
- Red pepper flakes, optional
- Basil for garnish
- Pre-heat oven to 425°F. Place naan flatbread on a pizza stone or baking sheet lined with parchment paper.
- Spread pesto evenly between both flatbreads, then divide shallot and garlic slices between the two flatbreads, spreading them out evenly. Top each flatbread with mozzarella slices, then add the sun-dried tomatoes, olives, feta cheese, and oregano (all divided equally between the two flatbreads).
- Bake the flatbreads for 8-10 minutes until the edges are golden brown and the cheese is melted. Garnish with red pepper flakes and/or fresh basil as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
By the Way…
This recipe is part of our collection of easy flatbread pizza recipes. Check it out!