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.

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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.