Healthy Greek Flatbread Pizza

Pizza night is something we all look forward to in our house. But sometimes I want to switch things up from the usual delivery or frozen options. That’s when I started making these Greek flatbread pizzas – they’re quick, easy, and bring something different to the table.

I discovered this recipe when I was looking for ways to use up leftover pita bread from our weekend hummus snacks. Now it’s become one of our go-to weeknight meals. The best part? You can put these together in about the same time it takes to order delivery, and everyone can add their favorite toppings.

If you love Mediterranean flavors and are looking for a fresh take on pizza night, this recipe is right up your alley. It’s got all those Greek ingredients we love – feta, olives, and fresh herbs – on a crispy flatbread base that gets nice and toasty in the oven.

What Kind of Flatbread Should I Use?

For this Mediterranean-style pizza, you’ve got several good flatbread options to choose from. Pita bread makes a quick and easy base, while naan bread offers a slightly thicker, chewier texture that holds up well under toppings. You can also use traditional Greek flatbread (also called lagana) or even store-bought pizza flatbreads – they all work great for this recipe. If you’re buying from the store, look for flatbreads that are fresh and pliable, not dried out or cracking at the edges. Just make sure to slightly warm your flatbread before adding toppings so it crisps up nicely in the oven.

Options for Substitutions

This Mediterranean-style pizza is super adaptable and you can switch things up based on what you have in your kitchen:

• Flatbread: You can use pita bread, naan, or even regular pizza dough as your base. If using pizza dough, just pre-bake it for about 5 minutes before adding toppings.
• Spinach pesto: Regular basil pesto works great here, or try sun-dried tomato spread for a different flavor. You could even use a thin layer of olive oil with minced garlic as a simple base.
• Mozzarella cheese: Any melting cheese works well – try provolone, fontina, or a mix of Italian cheeses. Just keep in mind that the melt factor might be different.
• Grape tomatoes: Cherry tomatoes, diced regular tomatoes, or even sun-dried tomatoes can work. If using regular tomatoes, remove some seeds to prevent the pizza from getting watery.
• Artichoke hearts: You can skip these or replace them with roasted red peppers, mushrooms, or marinated vegetables of your choice.
• Feta cheese: Goat cheese or ricotta make good substitutes. If you’re not into strong-flavored cheeses, just add extra mozzarella instead.
• Arugula: Baby spinach, mixed greens, or fresh basil leaves can replace arugula as your fresh topping. Add them after baking just like you would with the arugula.

Watch Out for These Mistakes While Baking

The biggest challenge when making flatbread pizza is ending up with a soggy base – to prevent this, brush your flatbread with olive oil and pre-bake it for 3-4 minutes before adding any toppings. Another common mistake is overloading your flatbread with too many toppings, which can make it difficult to eat and prevent the crust from crisping properly – instead, use a light hand and evenly distribute your ingredients. For the best flavor and texture, make sure to pat dry any “wet” ingredients like artichoke hearts and tomatoes before adding them to your pizza, as excess moisture can make your flatbread soft. If you’re adding arugula, wait until after the pizza comes out of the oven to prevent it from wilting, and consider drizzling a little extra olive oil and a pinch of salt right before serving to make the flavors pop.

What to Serve With Greek Flatbread Pizza?

This Mediterranean-inspired pizza is already packed with flavors, so keep the sides simple and fresh! A classic Greek salad with cucumbers, tomatoes, and red onions in a lemony vinaigrette makes a perfect companion to this flatbread. For something lighter, try serving it with a bowl of cool tzatziki sauce on the side – it’s great for dipping the pizza crust into. If you’re hosting friends, start the meal with some hummus and warm pita chips, or add a simple soup like avgolemono (Greek lemon chicken soup) to make it a more filling dinner.

Storage Instructions

Keep Fresh: Once your Greek flatbread pizza has cooled down, wrap it in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. If you’re adding fresh arugula, it’s best to store it separately and add it just before serving to keep it crisp.

Make Ahead: You can prep all your toppings in advance and store them separately in the fridge for up to 2 days. When you’re ready to eat, just assemble and bake! This makes weeknight dinner prep super easy and quick.

Warm Up: To bring back that fresh-from-the-oven taste, pop your leftover pizza in a preheated oven at 350°F for about 5-7 minutes. The microwave works too, but the flatbread might not be as crispy. Remember to add fresh arugula after reheating!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 60-70 g
• Fat: 90-100 g
• Carbohydrates: 130-150 g

Ingredients

For the flatbreads:

• 1/2 cup spinach pesto
• 2 tbsp olive oil (I like Pompeian extra virgin olive oil)
• 2 flatbreads

For the toppings:

• kosher salt
• 1/2 cup thin red onion slices
• 2.25 oz can sliced black olives
• 1/2 cup crumbled feta cheese
• 8 oz shredded mozzarella
• 1 cup halved grape tomatoes
• 1 cup quartered artichoke hearts (drained well for best results)
• 1 tsp dried oregano

For the garnish:

• fresh arugula leaves
• fresh chopped parsley (for a pop of color and freshness)

Step 1: Prepare the Crusts

Preheat your oven to 500 degrees Fahrenheit.

If you are making flatbreads from scratch, start by following your quick and easy flatbread recipe and par-bake as instructed.

Alternatively, you can use two store-bought flatbread crusts to save time.

Step 2: Add Olive Oil and Pesto

Once you have your flatbread crusts ready, brush both crusts with a generous layer of olive oil.

This will help to crisp up the edges and add flavor.

Next, divide pesto evenly between the crusts, ensuring to spread it in an even layer over the entirety of each flatbread.

Step 3: Add Cheese and Toppings

Divide the shredded cheese evenly between the two flatbread crusts.

Then, evenly distribute fresh toppings such as tomatoes, onion, black olives, artichoke hearts, and feta cheese across both crusts.

Sprinkle with oregano and add a pinch of Kosher salt for seasoning.

Step 4: Bake the Flatbreads

Place the prepared flatbreads in the preheated oven and bake for 5-10 minutes.

Watch carefully and remove when the veggies are tender, and the cheese is melted and bubbly.

Step 5: Final Touches and Serve

Once out of the oven, garnish the flatbreads with fresh chopped parsley and arugula for a burst of freshness.

Slice, serve, and enjoy your delicious and easy-to-make flatbread creation!