Easy Mediterranean flatbread pizza (Print Version)

# Ingredients:

→ For the Base

01 - 2 flatbread crusts (try my homemade version or grab your favorite from the store)
02 - 2 tablespoons good quality olive oil
03 - 1/2 cup fresh spinach pesto

→ Toppings

04 - 8 oz mozzarella cheese, freshly shredded
05 - 1 cup sweet grape tomatoes, sliced in half
06 - 1/2 cup red onion, thinly sliced into half-moons
07 - 1 small can (2.25 oz) black olives, sliced
08 - 1 cup artichoke hearts, drained and quartered
09 - 1/2 cup crumbly feta cheese
10 - 1 teaspoon dried oregano
11 - A pinch of kosher salt

→ For Garnish

12 - Handful of fresh parsley, roughly chopped
13 - Several fresh arugula leaves

# Instructions:

01 - Get your oven nice and hot! Crank it up to 500°F and let it fully preheat while you prep everything else.
02 - Either whip up my super quick 5-minute flatbread dough and par-bake it as directed, or simply unwrap your favorite store-bought flatbreads. Both work beautifully!
03 - Brush both flatbreads generously with olive oil, then spread the spinach pesto evenly across each one, reaching almost to the edges.
04 - Sprinkle the shredded mozzarella evenly over both crusts - this creates a delicious melty base for your other toppings.
05 - Scatter the halved tomatoes, sliced red onion, black olives, and artichoke hearts across both pizzas. Then crumble the feta cheese over everything and finish with a sprinkle of dried oregano and a tiny pinch of kosher salt.
06 - Slide your loaded flatbreads into the hot oven and bake for about 5-10 minutes. You're looking for tender veggies, melty cheese, and a crisp crust at the edges.
07 - Pull your masterpieces from the oven, immediately scatter with fresh parsley and a handful of peppery arugula leaves. Slice and serve while everything's still wonderfully hot!

# Notes:

01 - No time to make dough? Stonefire naan flatbreads make an excellent store-bought substitute!
02 - Feel free to customize the toppings based on what your family loves - just stick to about 1/4 cup sauce, 4 oz cheese, and roughly a cup of veggies to keep the perfect balance of flavor without making the crust soggy.
03 - Out of spinach pesto? Try store-bought, or simply brush with olive oil and scatter thinly sliced garlic on the crust instead.
04 - Regular pizza dough works great too - just roll it thin, prick all over with a fork, and par-bake for 5-10 minutes at 550°F before adding toppings.

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