Description
Quick vegetarian dinner with crispy flatbread base topped with spinach pesto, cheese, and Mediterranean-inspired toppings.
Ingredients
Flatbread crust (5-minute no-yeast recipe or store-bought naan)
Olive oil
Kosher salt and pepper
Spinach pesto (or basil pesto)
Shredded mozzarella cheese
Crumbled feta cheese
Canned quartered artichoke hearts, drained
Thinly sliced red onion
Halved grape tomatoes
Sliced black olives
Fresh parsley (optional garnish)
Instructions
1. Heat oven to 425°F.
2. Place flatbreads on parchment-lined baking sheet.
3. Spread spinach pesto over flatbread.
4. Add mozzarella, feta, artichokes, onion, tomatoes, and olives.
5. Drizzle with olive oil, season with salt and pepper.
6. Bake 10–12 minutes until crust is crispy and cheese melted.
7. Garnish with parsley if desired.
Notes
Use naan or store-bought flatbread for convenience.
Substitute basil pesto if spinach pesto is unavailable.
Customize toppings as desired.
Can be made vegan by using dairy-free cheese.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg