Flatbread Pizza with Feta and Olives
Crispy, golden flatbread topped with tangy feta, briny olives, and a simple herbed tomato sauce. This quick weeknight pizza comes together in 20 minutes and tastes like a Mediterranean vacation on a plate. Perfect for a light dinner with a simple green salad.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).2.Line a large baking sheet with parchment paper for easy cleanup. - prep
Prepare the fresh tomato topping.
1.Dice the tomatoes finely and place in a small bowl.2.Add minced garlic, dried oregano, dried basil, salt, and black pepper.3.Stir to combine so the tomatoes release a little juice.TIPDon't drain the tomatoes — the juice seasons the flatbread as it bakes. - assemble
Assemble the flatbread pizzas.
1.Arrange the 4 flatbreads on the prepared baking sheet.2.Brush each flatbread lightly with olive oil (about 0.5 tbsp total).3.Spoon the tomato mixture evenly over each flatbread, spreading to the edges.4.Scatter crumbled feta, halved olives, and sliced red onion over the top.5.Drizzle the remaining olive oil over the assembled pizzas. - bake · ~12 min
Bake until crisp and golden.
Slide the baking sheet onto the middle rack. Bake 10-12 minutes, until the flatbread edges are golden and crisp and the feta softens but hasn't fully melted. The olives will look slightly blistered.
TIPRotate the pan halfway through so the crusts brown evenly. - serve
Slice, garnish, and serve immediately.
1.Transfer the hot flatbread pizzas to a cutting board.2.Cut each into quarters with a sharp knife or pizza cutter.3.Serve right away while the base is crisp.TIPA handful of fresh arugula or a drizzle of balsamic glaze after baking takes this over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispness, preheat the baking sheet in the oven before placing the flatbreads on it.
- 2Use a high-quality, brine-packed feta that crumbles easily for the best texture and tang.
- 3If your flatbreads are thick, toast them lightly before adding toppings to prevent sogginess.
- 4Rotate the baking sheet halfway through baking to ensure even browning on all flatbreads.
- 5Let the baked pizzas rest for 1 minute before slicing to keep the toppings in place.
- 6Store leftover flatbread pizza in an airtight container in the fridge; reheat in a 350°F oven to restore crispness.
Adapt it for your goals.
High-protein
Add 6 ounces of cooked, shredded chicken breast or 4 ounces of sliced grilled halloumi on top of the tomatoes before baking to boost protein and make it a more filling meal.
vegetarianVegetarian
Swap the feta for a dairy-free cashew-based alternative or omit cheese entirely, and add a handful of drained, chopped artichoke hearts for extra Mediterranean flavor.
low carbLow-carb
Use large portobello mushroom caps or thick slices of roasted eggplant as the base instead of flatbread, reducing carbohydrates while keeping the same toppings.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a few slices of fresh jalapeño to the tomato mixture for a spicy kick that contrasts beautifully with the salty feta and olives.
Why this is on our healthy list.
Rich in Calcium
Feta cheese provides a good source of calcium, which is essential for strong bones and teeth, and it pairs naturally with the other Mediterranean ingredients.
Heart-Healthy Fats
Kalamata olives and olive oil supply monounsaturated fats that may support heart health and help reduce inflammation when part of a balanced diet.
Low in Added Sugar
This savory flatbread pizza relies on the natural sweetness of fresh tomatoes and herbs, with no added sugar, making it a smart choice for those monitoring sugar intake.
Source of Vitamin C
Fresh tomatoes are a natural source of vitamin C, which supports the immune system and aids in the absorption of iron from other foods.
Frequently asked questions
Yes, but the texture will be different. If using sauce, spread only a thin layer (about 2 tablespoons per flatbread) to avoid soggy crust, and add dried herbs to mimic the fresh tomato flavor.
