Homemade flatbread pizza in just 15 minutes! Mediterranean-style pizza with artichokes, tomatoes, olives, feta and more! Perfect for a quick light dinner or as a party appetizer.
This is a sponsored post on behalf of Flatout® Flatbread. All opinions are my own.
There are not too many of us who would pass up a good pizza. I’ll be the first to admit that pizza night is a regular occurrence in my house. And although from-scratch homemade pizza is simple enough to make, it is not something I can do spur-of-the-moment. For one, it takes at least one hour for pizza dough to rise.
So, for my few–or many–hurried nights, pizza shortcuts are necessary. For a quick low-carb, high fiber flatbread pizza, I chose the Flatout® Flatbread multi grain with flax!
Not surprisingly, I went Mediterranean-style, adding toppings like tomatoes, shallots, olive and sun-dried tomatoes. A layer of mild part-skim ricotta balanced my salty Greek feta; and a sprinkle of oregano topped it all!
I ended up broiling my flatbread pizzas for a crunchier finish! I think this also helped the thin crust hold up better to the amount of toppings I used.
This is one recipe you can certainly make your own! Change up the crust; or use different or fewer toppings to your liking. My husband and I ate this pizza for dinner the other night, but I’ll be trying a few versions of this flatbread pizza for a party appetizer soon!
Here is today’s artichoke garden flatbread pizza recipe; scroll down for the the step-by-step tutorial with photos:Print
15-Minute Artichoke Garden Flatbread Pizza
A light flatbread pizza made Mediterranean style with artichokes, spinach, tomatoes, olives, feta and more. Makes an easy lunch, weeknight dinner or party appetizer!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2
- Category: Lunch
- Cuisine: Mediterranean
- 2 Flatout® Flatbread (Multi Grain with Flax Seed or your choice of Flatout® Flatbread)
- 6 oz. part-skim ricotta cheese
- 6 oz. crumbled feta cheese
- Dried oregano
- 7 oz. canned or marinated artichoke hearts (1/2 or so of a 14-oz can), drained well and sliced
- Baby spinach, handful
- 1 Roma tomato, halved then sliced
- 1 small shallot, thinly sliced
- 6 pitted Kalamata olives, halved
- Sun-dried tomato bits, a handful
- Preheat the oven to 375 degrees F.
- Place both frozen Flatout® Flatbread directly on the oven rack to warm for 1 to 2 minutes. Remove the flatbread from the oven, then switch the oven setting to broil.
- Place both warmed flatbread on a baking sheet lined with parchment paper. Now, spread the ricotta cheese and feta cheese on each flatbread, and top with a generous sprinkle of dried oregano, then arrange the remaining ingredients on top. Sprinkle with more dried oregano, if you like.
- Place the flatbread pizzas on the top oven rack just a few inches away from the broiler element. Broil for 3 minutes or so until the cheese softens; watch carefully.
Here is the step-by-step tutorial for this flatbread pizza:
Preheat the oven to 375 degrees F. And while the oven heats up, prepare the ingredients…
Place both Flatout® Flatbread directly on the oven rack to warm for 1 to 2 minutes. Remove the flatbread from the oven, then switch the oven setting to broil. Place both warmed flatbread on a baking sheet lined with parchment paper.
Now, spread the ricotta cheese and feta cheese on each flatbread, and top with a generous sprinkle of dried oregano,
Then arrange the remaining ingredients of artichokes, baby spinach, tomatoes, shallots, olives and sun-dried tomatoes on top. Sprinkle with more dried oregano, if you like.
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.