Greek Flatbread with Olives, Feta and Artichokes

Why choose between a crisp salad and a cheesy pizza when you can have both? This Greek-inspired flatbread brings together the best of both worlds. A golden, oven-baked crust is topped with briny olives, tangy artichokes, sweet grape tomatoes and red onion, then blanketed with mozzarella and salty feta. After a quick bake, it’s finished with a handful of fresh romaine tossed in balsamic vinaigrette.

The result is a satisfying, flavor-packed meal that’s perfect for a weeknight dinner or a casual get-together. Every bite offers a mix of textures and tastes-creamy cheese, crunchy vegetables and a tangy dressing-all on a sturdy flatbread that holds up beautifully. Serve it as a main dish or cut into smaller pieces for an appetizer that will disappear fast.

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Ingredients

1 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

1 bunch Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Mixed OlivesView ingredient guideLike ingredientDislike ingredient

1 jar Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 head Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. On a lightly floured surface, stretch or roll the pizza dough into a rough rectangle about 1/4-inch thick. Transfer to an oiled baking sheet, season with salt and poke all over with a fork to prevent puffing. Bake for 15 minutes until the edges are lightly golden.
2. While the dough bakes, prepare the toppings: halve the olives and grape tomatoes; drain and halve the artichoke hearts; halve, peel and thinly slice the red onion; thinly slice the garlic; and chop the romaine lettuce.
3. Remove the partially baked crust from the oven. Sprinkle evenly with mozzarella, then scatter the olives, artichokes, tomatoes, garlic, feta and as much red onion as you like. Season with salt and pepper. Return to the oven and bake for 7-10 minutes, until the cheese is melted and bubbly.
4. While the flatbread finishes baking, toss the chopped romaine with balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper.
5. Remove the flatbread from the oven, top with the dressed romaine and cut into slices. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of dough?

Yes, you can substitute with naan, pita or pre-made flatbreads. Adjust baking time as needed.

How do I store leftovers?

Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5 minutes to crisp up.

Can I add other Greek toppings?

Absolutely! Chopped cucumber, bell peppers or a drizzle of tzatziki would be delicious additions.