Introduction: Ready for a Mediterranean-Inspired Pizza Night?
Craving a quick, flavorful dish that brings the vibrant tastes of Greece to your table? This Greek-Style Flatbread Pizza is your perfect choice! Featuring crispy flatbread topped with creamy ricotta, tangy feta, marinated artichokes, spinach, Roma tomatoes, shallots, Kalamata olives, and sun-dried tomatoes, this pizza is a delightful blend of savory, tangy, and herbaceous flavors. Perfect for quick dinners, appetizers, or casual gatherings, it’s inspired by your love for bold, veggie-forward dishes like Cucumber Quinoa Salad and Grilled Corn & Zucchini Salad. Naturally vegetarian and adaptable for gluten-free or keto diets, it’s a versatile crowd-pleaser. Ready to broil a Mediterranean masterpiece? Let’s dive into this easy recipe!
Overview: Why Greek-Style Flatbread Pizza is a Must-Try
This Greek-Style Flatbread Pizza combines a crispy flatbread base with vibrant, Mediterranean-inspired toppings, all prepared in under 15 minutes. The quick baking and broiling method ensures a fast, flavorful dish. What makes it special? It’s a vegetarian pizza that’s ready in about 10 minutes, perfect for showcasing fresh ingredients, and adaptable for gluten-free or keto diets, offering a delicious, healthy meal with minimal effort.
- Time Requirement: About 10 minutes total (5 minutes prep, 5 minutes cooking).
- Difficulty Level: Super Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a vegetarian, Mediterranean-inspired pizza with bold, tangy flavors.
This Greek flatbread pizza is a crispy, delicious treat that’s sure to impress. Let’s get baking!
Essential Ingredients
Here’s what you need to make Greek-Style Flatbread Pizza. Each ingredient adds to the creamy, tangy, and savory magic.
- Flatbreads (2, store-bought or homemade lavash): Provide a crispy, thin base.
- Extra-Virgin Olive Oil (for brushing): Adds richness and aids browning.
- Ricotta Cheese (6 oz): Offers creamy, mild flavor.
- Feta Cheese (6 oz, crumbled): Brings tangy, salty depth.
- Dried Oregano (to taste): Infuses classic Mediterranean herbaceousness.
- Marinated Artichoke Hearts (7 oz, drained, patted dry, sliced): Add tangy, earthy flavor.
- Baby Spinach (1 handful): Provides fresh, leafy texture.
- Roma Tomato (1, halved and sliced): Offers juicy, mild sweetness.
- Shallot (1 small, thinly sliced): Adds subtle, oniony crunch.
- Pitted Kalamata Olives (6, halved): Bring briny, savory depth.
- Sun-Dried Tomatoes (1 handful, roughly chopped or sliced): Add intense, tangy-sweet flavor.
Substitutions and Variations
- Flatbreads: Swap with gluten-free flatbreads, pita, or keto-friendly flatbreads (~2–3g net carbs per serving).
- Ricotta: Replace with cream cheese, goat cheese, or vegan ricotta for dairy-free.
- Feta: Swap with goat cheese, vegan feta, or omit for keto/vegan.
- Artichokes: Use roasted red peppers or mushrooms for similar texture.
- Spinach: Substitute with arugula, kale, or omit for keto.
- Keto Adjustment: Use keto flatbread, reduce sun-dried tomatoes to 1 Tbsp, and omit spinach (~2–3g net carbs per serving).
- Gluten-Free Version: Use certified gluten-free flatbreads; ensure all ingredients are gluten-free.
- Vegan Version: Swap ricotta and feta with vegan cheese; ensure flatbreads are vegan-friendly.
- Spicy Version: Add ¼ tsp red-pepper flakes or sliced jalapeños with the toppings.
- Protein-Packed: Add ½ cup cooked chicken or prosciutto (non-vegetarian) for extra protein.
Step-by-Step Instructions
Making this Greek-Style Flatbread Pizza is quick and simple, with minimal prep and a fast bake-broil method. Follow these steps for a perfect pizza every time.
Step 1: Preheat and Prep
- Set one oven rack near the center and one a few inches from the broiler. Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Tip: Use parchment for easy cleanup; ensure racks are positioned for efficient baking and broiling.
Step 2: Warm the Flatbread
- Place 2 flatbreads directly on the middle oven rack and bake for 1–2 minutes until slightly warmed.
- Remove flatbreads and switch the oven to broil.
Tip: Warm flatbreads briefly to enhance crispiness without overcooking.
Step 3: Build the Flatbread Pizza
- Place warmed flatbreads on the prepared baking sheet.
- Lightly brush each flatbread with extra-virgin olive oil.
- Spread 3 oz ricotta cheese evenly on each flatbread.
- Top each with 3 oz crumbled feta and a generous sprinkle of dried oregano.
- Arrange 3.5 oz sliced marinated artichoke hearts, ½ handful baby spinach, ½ Roma tomato (sliced), ½ small shallot (thinly sliced), 3 halved Kalamata olives, and ½ handful chopped sun-dried tomatoes on each flatbread.
- Sprinkle with additional oregano.
Tip: Spread ricotta evenly for a creamy base; distribute toppings uniformly for balanced flavors.
Step 4: Broil
- Place the baking sheet on the top oven rack, a few inches from the broiler.
- Broil for 3 minutes, or until the cheese softens and toppings are warmed; watch closely to prevent burning.
Tip: Check frequently during broiling to avoid charring; rotate the sheet if needed for even heating.
Step 5: Serve
- Remove pizzas from the oven, slice into wedges or strips, and serve immediately.
Tip: Use a pizza cutter for clean slices; serve hot for the best texture.
Assembly: Building the Perfect Greek-Style Flatbread Pizza
Making this Greek-Style Flatbread Pizza is all about creating a crispy, flavorful dish with vibrant Mediterranean toppings. Here’s how to make it perfect:
- Warm Flatbread Lightly: Ensure a crispy base without overcooking.
- Layer Toppings Evenly: Spread cheeses and toppings for balanced bites.
- Broil Carefully: Soften cheese without burning for a perfect finish.
- Serve Fresh: Enjoy immediately for optimal flavor and texture.
Presentation Tips:
- Serve on a large platter for a communal appetizer or individual plates for a main dish.
- Pair with a keto-friendly side like cucumber salad or grilled zucchini (if using keto substitutions).
- Garnish with extra oregano, a drizzle of olive oil, or fresh parsley for a polished look.
Storage and Make-Ahead Tips
This pizza is best enjoyed fresh but can be prepped for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store assembled pizza in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing, as spinach and tomatoes lose texture.
- Reheating:
- Reheat in a 350°F oven for 5–7 minutes to restore crispness.
- Microwave for 1 minute, but this may soften the flatbread.
- Make-Ahead Tips:
- Prep toppings (slice artichokes, tomatoes, shallots, olives, sun-dried tomatoes) up to 1 day ahead; store in the fridge.
- Assemble and bake fresh for best texture.
- Pre-warm flatbreads and store at room temperature for up to 1 day.
Tip: Add a sprinkle of fresh herbs when reheating to revive flavors.
Recipe Variations
This Greek-Style Flatbread Pizza is versatile, drawing on your love for vibrant, veggie-forward dishes like Cucumber Quinoa Salad and Salmon Bowl with Farro. Here are some fun ideas:
- Keto Flatbread Pizza: Use keto flatbread, reduce sun-dried tomatoes, and omit spinach (~2–3g net carbs per serving).
- Gluten-Free Version: Use certified gluten-free flatbreads; ensure all ingredients are gluten-free.
- Vegan Version: Swap ricotta and feta with vegan cheese; ensure flatbreads are vegan-friendly.
- Spicy Pizza: Add ¼ tsp red-pepper flakes or sliced jalapeños with the toppings.
- Mediterranean Deluxe: Add ¼ cup roasted red peppers or 2 Tbsp pine nuts for extra flavor.
Tip: Serve with a side of keto-friendly tzatziki (non-vegan) or a sprinkle of za’atar for extra flair.
Conclusion: A Crispy, Mediterranean Treat to Love
Greek-Style Flatbread Pizza is the perfect way to enjoy a quick, flavorful meal that’s both satisfying and vibrant. With its crispy flatbread, creamy cheeses, and bold Mediterranean toppings, it’s a dish that’s as delicious as it is easy. Perfect for quick dinners, appetizers, or casual gatherings, this pizza is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every tangy, savory bite. What’s your favorite way to enjoy this Greek flatbread pizza? Share your ideas in the comments and let us know how it turned out!
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Greek-Style Flatbread Pizza
Description
Craving a quick, flavorful dish that brings the vibrant tastes of Greece to your table? This Greek-Style Flatbread Pizza is your perfect choice! Featuring crispy flatbread topped with creamy ricotta, tangy feta, marinated artichokes, spinach, Roma tomatoes, shallots, Kalamata olives, and sun-dried tomatoes, this pizza is a delightful blend of savory, tangy, and herbaceous flavors.
Ingredients
Here’s what you need to make Greek-Style Flatbread Pizza. Each ingredient adds to the creamy, tangy, and savory magic.
- Flatbreads (2, store-bought or homemade lavash): Provide a crispy, thin base.
- Extra-Virgin Olive Oil (for brushing): Adds richness and aids browning.
- Ricotta Cheese (6 oz): Offers creamy, mild flavor.
- Feta Cheese (6 oz, crumbled): Brings tangy, salty depth.
- Dried Oregano (to taste): Infuses classic Mediterranean herbaceousness.
- Marinated Artichoke Hearts (7 oz, drained, patted dry, sliced): Add tangy, earthy flavor.
- Baby Spinach (1 handful): Provides fresh, leafy texture.
- Roma Tomato (1, halved and sliced): Offers juicy, mild sweetness.
- Shallot (1 small, thinly sliced): Adds subtle, oniony crunch.
- Pitted Kalamata Olives (6, halved): Bring briny, savory depth.
- Sun-Dried Tomatoes (1 handful, roughly chopped or sliced): Add intense, tangy-sweet flavor.
Substitutions and Variations
- Flatbreads: Swap with gluten-free flatbreads, pita, or keto-friendly flatbreads (~2–3g net carbs per serving).
- Ricotta: Replace with cream cheese, goat cheese, or vegan ricotta for dairy-free.
- Feta: Swap with goat cheese, vegan feta, or omit for keto/vegan.
- Artichokes: Use roasted red peppers or mushrooms for similar texture.
- Spinach: Substitute with arugula, kale, or omit for keto.
- Keto Adjustment: Use keto flatbread, reduce sun-dried tomatoes to 1 Tbsp, and omit spinach (~2–3g net carbs per serving).
- Gluten-Free Version: Use certified gluten-free flatbreads; ensure all ingredients are gluten-free.
- Vegan Version: Swap ricotta and feta with vegan cheese; ensure flatbreads are vegan-friendly.
- Spicy Version: Add ¼ tsp red-pepper flakes or sliced jalapeños with the toppings.
- Protein-Packed: Add ½ cup cooked chicken or prosciutto (non-vegetarian) for extra protein.
Instructions
Step 1: Preheat and Prep
- Set one oven rack near the center and one a few inches from the broiler. Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Tip: Use parchment for easy cleanup; ensure racks are positioned for efficient baking and broiling.
Step 2: Warm the Flatbread
- Place 2 flatbreads directly on the middle oven rack and bake for 1–2 minutes until slightly warmed.
- Remove flatbreads and switch the oven to broil.
Tip: Warm flatbreads briefly to enhance crispiness without overcooking.
Step 3: Build the Flatbread Pizza
- Place warmed flatbreads on the prepared baking sheet.
- Lightly brush each flatbread with extra-virgin olive oil.
- Spread 3 oz ricotta cheese evenly on each flatbread.
- Top each with 3 oz crumbled feta and a generous sprinkle of dried oregano.
- Arrange 3.5 oz sliced marinated artichoke hearts, ½ handful baby spinach, ½ Roma tomato (sliced), ½ small shallot (thinly sliced), 3 halved Kalamata olives, and ½ handful chopped sun-dried tomatoes on each flatbread.
- Sprinkle with additional oregano.
Tip: Spread ricotta evenly for a creamy base; distribute toppings uniformly for balanced flavors.
Step 4: Broil
- Place the baking sheet on the top oven rack, a few inches from the broiler.
- Broil for 3 minutes, or until the cheese softens and toppings are warmed; watch closely to prevent burning.
Tip: Check frequently during broiling to avoid charring; rotate the sheet if needed for even heating.
Step 5: Serve
- Remove pizzas from the oven, slice into wedges or strips, and serve immediately.
Tip: Use a pizza cutter for clean slices; serve hot for the best texture.
FAQs
1. Can I use a different type of flatbread?
Yes! Swap lavash with pita, naan, or gluten-free flatbreads; adjust warming time as needed.
2. Is this dish keto-friendly?
With flatbread and sun-dried tomatoes, it’s not keto-friendly (~15–20g net carbs per serving). Use keto flatbread and reduce tomatoes for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Use vegan ricotta and feta; ensure flatbreads are vegan-friendly.
4. Why is my flatbread soggy?
- Warm flatbread briefly to crisp it before adding toppings.
- Pat artichokes and tomatoes dry to reduce moisture.
- Broil quickly to avoid softening the base.
5. Can I make this ahead?
Yes! Prep toppings up to 1 day ahead; assemble and bake fresh.
6. How long does it last?
Pizza lasts in the fridge for 2 days; store in an airtight container.
7. Can I use other cheeses?
Yes! Swap feta with goat cheese or ricotta with cream cheese for variety.
8. What’s the best way to serve it?
Serve hot, sliced, with a keto-friendly side like cucumber salad or grilled zucchini, garnished with extra oregano or parsley.