Artichoke Garden Flatbread Pizza

Flatbread pizza with feta cheese, tomatoes, spinach, artichoke hearts, olives, and shallot

Artichoke Garden Flatbread Pizza

Artichoke Garden Flatbread Pizza is made Mediterranean style with artichokes, spinach, tomatoes, feta, and more. Makes an easy lunch, weeknight dinner, or party appetizer.

Course Main Course

Cuisine Mediterranean

Keyword Artichoke Hearts, Baby Spinach, Dried Oregano, Feta Cheese, Flatbread, Kalamata Olives, Olive Oil, Ricotta Cheese, Roma Tomato, Shallot, Sun Dried Tomatoes

Cooking Method Oven

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 136kcal

Author Recipe Adapted From: TheMediterraneanDish.com

Equipment

Oven
Baking Sheet

Ingredients

2 Flatbread
Olive Oil
6 ounces Ricotta Cheese Part-skim
6 ounces Feta Cheese Crumbled
Dried Oregano
7 ounces Artichoke Hearts Drained and sliced
1 handful Baby Spinach
1 Roma Tomato Halved then sliced
1 Shallot Small, thinly sliced
6 Kalamata Olives Pitted, halved
1 handful Sun Dried Tomatoes

Instructions

Preheat the oven to 375 degrees F.
Place 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 flatbreads on a baking sheet lined with parchment paper. Lightly brush with extra virgin olive oil. 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.
Remove from heat, slice and enjoy!

Notes

This is almost a no-cook pizza, all we did was warm it through, and we used toppings that do not require cooking. Feel free to change up the toppings according to what veggies you have on hand.

Nutrition