Flatbread pizza is an absolute staple in this house. I make them at least once a month using a combination of toppings, but Mediterranean flatbreads are our favorite.
I used to use melted butter for the base, but we came across this white pizza sauce at Wegmans while we were in Syracuse for Christmas and just had to try it. I’m going to have to have my mom send us more because we’re never going back to butter!
Mediterranean Flatbread Pizza
Ingredients:
- 4 Naan flatbreads
- 4 Tbsp white pizza sauce (or melted butter)
- 4 Tbsp minced garlic
- 1 sweet onion, caramelized
- 1 quart baby bella mushrooms, sauteed in butter or leftover oil/balsamic from onions
- 2 handfuls baby spinach, sauteed in butter with salt + pepper
- ¼ cup sliced roasted red peppers
- 1 cup crumbled feta cheese
- 20 pieces fresh mozzarella (5 per flatbread
- 2 cups shredded parmesan
Directions:
- Preheat oven to 400 degrees
- Spray 2 cookie sheets with non-stick cooking oil and place 2 flatbreads per cookie sheet
- Drizzle sauce or butter over flatbreads and spread with a brush
- Evenly distribute all toppings. Start with garlic, onions, mushrooms, spinach, and peppers. Layer feta, then fresh mozzarella, and finish with shredded Parmesan. I also use shredded mozz if I don’t have Parmesan on hand.
- Bake in oven for 10 to 15 minutes until cheese is bubbling and starting to brown.
- Let the flatbreads cool slightly before cutting so the toppings don’t slide off.
Serve with a side of marinara or enjoy by themselves.
We often have Mediterranean flatbread pizzas with homemade chicken cutlets or just with a simple Caesar salad kit. I’ve also been known to add grilled chicken, green onions and shaved asiago as additional toppings.
