Ingredients
Method
- Preheat oven to 500 degrees.
- Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.
- Brush both crusts with olive oil.
- Divide pesto evenly between the crusts, spreading it in an even layer.
- Divide shredded cheese between the two crusts.
- Add tomatoes, onion, black olives, artichoke hearts, feta, and oregano along with a pinch of Kosher salt.
- Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.
- Garnish with fresh chopped parsley and arugula and enjoy!
Nutrition
Notes
- For a crispier crust, bake the flatbreads for 2-3 minutes before adding the toppings; this helps prevent sogginess from the pesto and veggies.
- To prevent burning, keep an eye on the pizza during the last few minutes of baking; the cheese should be bubbly and slightly golden without overcooking the toppings.
- If you're short on time, use store-bought spinach pesto or any other favorite pesto to save prep time without sacrificing flavor.
- Store leftover pizza in an airtight container in the fridge for up to 3-4 days; to reheat, use a 350-degree oven for about 10 minutes to maintain the crispiness of the crust.
- Feel free to swap out the artichoke hearts for roasted red peppers or sun-dried tomatoes for a different flavor profile that still complements the Greek theme.