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!
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.
Notes
This recipe can also be used as an appetizer - serving 4 people.Using fresh dough: If you plan on making homemade flatbread and would like to use the fresh dough as opposed to cooking it on the stovetop, first par-bake the dough in a 425°F oven. Then continue with the step 2 as written above.