Mediterranean Flatbreads with Artichokes, Olives and Feta

There’s something irresistible about the classic combination of briny olives, tangy feta and ripe tomatoes. We’ve taken those familiar Greek salad flavors and piled them onto flatbreads for a warm, melty twist that’s perfect for a quick weeknight dinner or a casual get-together.

Each flatbread gets a generous topping of fresh mozzarella, artichokes, olives and cherry tomatoes, then bakes until the cheese is bubbly and the edges are crisp. A final toss of arugula with balsamic vinegar adds a fresh, peppery finish that cuts through the richness. Serve these as a main dish or slice them up for sharable appetizers.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Green OlivesView ingredient guideLike ingredientDislike ingredient

1 jar ArtichokesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Rinse and drain artichokes, then cut into halves lengthwise. Halve olives and tomatoes lengthwise. Halve, peel and thinly slice the red onion. Mince or grate the garlic.
2. Tear the fresh mozzarella into small pieces.
3. Lightly oil a baking sheet and place the flatbreads on it. Scatter mozzarella, olives, artichokes, tomatoes and feta cheese evenly over each flatbread. Add as much sliced onion and minced garlic as you like. Season with salt and pepper.
4. Bake until the flatbreads are crisp and the mozzarella is melted, 7-10 minutes.
5. In a medium bowl, toss the arugula with 1 tablespoon balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.
6. Scatter the dressed arugula over the hot flatbreads, then cut into slices and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or even a pre-baked pizza crust. Adjust baking time as needed.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5 minutes to restore crispness.

Can I make this vegan?

Absolutely! Omit the cheeses and use a vegan mozzarella alternative. The vegetables and balsamic dressing still provide plenty of flavor.