Mediterranean Veggie Flatbread
Ingredients:
2 flatbread crusts homemade or store-bought
2 tablespoons olive oil
cup spinach pesto
8 oz. shredded mozzarella
1 cup halved grape tomatoes
cup thinly sliced red onion
2.25 oz. can sliced black olives
1 cup quartered artichoke hearts
cup crumbled feta
1 teaspoon dried oregano
Kosher salt
Garnish:
fresh chopped parsley
fresh arugula leaves
Directions:
Preheat Oven:
Preheat your oven to 500 degrees Fahrenheit.
Brush both crusts with olive oil.
Assemble Flatbreads:
Divide the spinach pesto evenly between the crusts, spreading it in an even layer.
Sprinkle the shredded mozzarella cheese over both crusts.
Add the halved grape tomatoes, thinly sliced red onion, sliced black olives, and quartered artichoke hearts.
Crumble feta cheese over the top and sprinkle with dried oregano and a pinch of Kosher salt.
Bake:
Place the flatbreads in the preheated oven and bake for 5-10 minutes, or until the vegetables are tender and the cheese is melted.
Garnish and Serve:
Remove from the oven and garnish with fresh chopped parsley and arugula leaves.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
Kcal: 300 kcal Servings: 4 servings
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