Greek-Style Flatbread Pizza

This easy flatbread pizza recipe celebrates Greek flavors with feta cheese, artichoke hearts, Kalamata olives, and sun dried tomatoes. It’s the definition of no-fuss! No pizza stone required and it cooks in the oven in just 5 minutes!

There are nights where I want to go all out on pizza night, making the dough from scratch and even firing up the grill. Flatbread pizza, though, is for when I want to take it easy. 

This easy recipe starts with summery Greek-style toppings and store-bought flatbread. And with that crispy golden crust, no one is complaining–though you can go all-out with homemade lavash or pita bread if you’d like!

It’s come in handy for dinner parties, where I serve it hot out of the oven with napkins as a casual appetizer. I also love a slice with a hearty bean salad for a quick weeknight dinner. Think of it as a “cheater’s pizza” in the best way—fast and effortless but packed with flavor. Call it what you want, this flatbread pizza recipe is a keeper!

Flatbread Pizza Ingredients and Substitutions 

You can top flatbread pizza just as you would any pizza. I went for “white pizza”-style (no tomato sauce) so the Greek flavors can really shine, but feel free to get creative. You’ll need:

• Flatbread: Use whatever flatbread you use for wraps–I used lavash, but pita bread or even naan come to mind. 
• Extra virgin olive oil: Makes a flavorful base for the toppings. I like a full-bodied and peppery variety with this recipe, like our Greek Early Harvest.
• Ricotta cheese: Use store bought whole milk ricotta, part-skim, or even make your own! 
• Crumbled feta: Look for whole blocks of feta and crumble it yourself, as it tends to be higher quality. This also allows you to get satisfyingly large chunks of feta.
• Dried oregano: A high quality Greek oregano will go a long way to bring a vibrant aromatic quality to this simple flatbread pizza. Italian seasoning (I make my own) is a worthy substitute. 
• Marinated artichoke hearts: Oil-packed are a special treat, but we don’t need to get too fancy here. Water-packed is great for this recipe, just be sure to pat them dry so they crisp up nicely in the oven. 
• Baby spinach is quick and easy, but standard spinach or basil works here too. Just very roughly chop it and discard any thick stems. 
• Tomato: I love sweet Roma tomatoes, but use any variety that’s firm when ripe, like halved cherry tomatoes or Campari tomatoes. Just avoid larger, heavy tomatoes as they’ll get soggy. 
• Shallot is extra sweet and tasty but use any mild onion variety you have, like green or red onion. (Yellow and white onion would be too strong.)
• Olives: I love the bright and bold taste of Greek Kalamata olives, but again you don’t have to be too picky with this easy recipe. Use any high quality olive you like, replace with capers, or leave them off if you prefer. 
• Sun-dried tomatoes: I love the bright-sweet flavor of unsulfered sun-dried tomatoes, but use what you have.  

How to Make Flatbread Pizza

With store-bought or homemade flatbread at the ready this easy pizza is on the table in a matter of minutes. Here are the steps:

• Get ready. Set one rack near the center of your oven and one a few inches away from your broiler. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 
• Prep your ingredients. Drain and pat 7 ounces of artichoke hearts very dry, then slice them. Halve and slice 1 roma tomato. Thinly slice one shallot. Halve 6 pitted Kalamata olives. Roughly chop or slice 1 handful of sun-dried tomatoes. 
• Warm the flatbread. Place 2 flatbreads directly on the middle oven rack for 1 to 2 minutes. Remove from the oven, then switch the oven setting to broil.
• Build the flatbread. Place the flatbreads on the prepared baking sheet and lightly brush with olive oil. Spread 6 ounces of ricotta on each flatbread, then top with the feta and a generous sprinkle of oregano. Arrange the artichokes, tomato, shallot, olives, and sun dried tomatoes top. Top with a handful of baby spinach and sprinkle with more oregano.
• Broil. Place the flatbread pizzas on the top oven rack just a few inches away from the broiler. Broil for 3 minutes or so until the cheese softens; watch carefully to ensure it does not burn. Remove from heat, slice and enjoy!

Ways to Mix It Up

You can use this flatbread pizza recipe as more of a guide, swapping and subbing and tweaking away. Here are four ideas:

• Make it spicy: Top with red pepper flakes for a mild option, or spread a thin layer of spicy harissa for a bolder kick. 
• Add a red sauce: Spread a layer of your favorite pizza sauce in place of the ricotta. Or for a Spanish-style twist, try Romesco Sauce, a nutty paste made with roasted red peppers.
• Change up the toppings: You can really go wild with flavors you like, just keep in mind that everything should be pre-cooked since it’ll just have a few minutes under the broiler. I love salad on top of pizza as well for a hit of freshness–try tossing arugula with a squeeze of lemon and top with pickled red onions.
• Add protein: Opt for already cooked options like rotisserie chicken or sauteed shrimp.

What to Serve with Flatbread Pizza 

If you want an easy appetizer to make your friend’s faces light up, flatbread pizza is your ticket. Slice each piece a bit smaller to give finger food vibes. Serve with napkins and a pitcher cocktail like Sangria. I’d personally skip the ranch, but I never say no to a Mediterranean-style dip–Tahini Sauce and garlicky Whipped Toum both come to mind. 

Alternatively, flatbread pizza is a welcome addition to your weeknight dinner rotation. Add a fresh salad and dinner is served! The pizza is cheesy and rich, so I prefer something bright and crunchy alongside, like Italian Chopped Salad.

More Pizza Recipes 

Breakfast

Pita Breakfast Pizza with Za’atar

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts

Greek

Greek Pizza (Ladenia)

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

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5 from 25 votes

Greek-Style Flatbread Pizza

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Suzy Karadsheh

A light flatbread pizza, made Mediterranean style with artichokes, spinach, tomatoes, feta and more. Makes an easy lunch, weeknight dinner, or party appetizer!

Prep – 10 minutes mins

Cook – 5 minutes mins

Total – 15 minutes mins

Cuisine:

Mediterranean

Serves – 8

Course:

Entree

Ingredients

  

1x2x3x

• ▢ 2 flatbreads, store bought or homemade lavash
• ▢ Extra virgin olive oil
• ▢ 6 ounces ricotta cheese
• ▢ 6 ounces feta, crumbled
• ▢ Dried oregano
• ▢ 7 ounces marinated artichoke hearts, drained, pat dry, and sliced
• ▢ 1 handful baby spinach
• ▢ 1 Roma tomato, halved and sliced
• ▢ 1 small shallot, thinly sliced
• ▢ 6 pitted Kalamata olives, halved
• ▢ 1 handful sun-dried tomatoes, roughly chopped or sliced

Instructions

 

• Get ready. Set one rack near the center of your oven and one a few inches away from your broiler. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Warm the flatbread. Place the flatbreads directly on the middle oven rack for 1 to 2 minutes. Remove the flatbread from the oven, then switch the oven setting to broil.
• Build the flatbread. Place the flatbread on the prepared baking sheet and lightly brush with olive oil. Spread the ricotta on each flatbread, and then top with the feta and a generous sprinkle of oregano. Arrange the artichokes, spinach, tomato, shallot, olives, and sun dried tomatoes top. Sprinkle with more oregano.
• Broil. Place the flatbread pizzas on the top oven rack just a few inches away from the broiler. Broil for 3 minutes or so until the cheese softens; watch carefully to ensure it does not burn.
• Remove from heat, slice and enjoy!

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and sun dried tomatoes used in this recipe.
• What type of flatbread to use? Use whatever flatbread you use for wraps. I used lavash, but pita bread or even naan come to mind. Gluten-free or whole wheat works well too.

Nutrition

Calories: 163.7kcalCarbohydrates: 11.2gProtein: 7.3gFat: 10.3gSaturated Fat: 4.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.1gCholesterol: 29.8mgSodium: 447.9mgPotassium: 201.2mgFiber: 1.8gSugar: 2.4gVitamin A: 550.6IUVitamin C: 7.9mgCalcium: 162.7mgIron: 1.1mg

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*This post has recently been updated with new information for readers’ benefit.