Mediterranean Flatbread
Golden flatbread, laced with basil and topped with melty mozzarella, sun-dried tomatoes, and briny capers. Each bite is chewy-crisp, cheesy, and crammed with bold, fresh flavors!
This flatbread is mind-blowing! There’s so much flavor and you need just 6 ingredients! It’s flavor-packed because we use great-tasting ingredients, like pesto, juicy sun-dried tomatoes, and salty capers. It’s the perfect combination and balance of sweet and savory flavors.
Choose your favorite flatbread! I chose Stonefire Artisan Flatbread (sold in the bakery section of my grocery store). Nope, I’m not sponsored, that’s just what I used! I love how it puffed up and got deliciously crispy around the edges. You can also use naan, pizza dough, or bread dough!
You can start with frozen flatbread! That means, this makes a great last-minute meal! I started with frozen flatbread and added 2 minutes to the cooking time! That’s all you need to do; no need to thaw the flatbread first.
Feel free to add other toppings. I called this Mediterranean flatbread because of the sun-dried tomatoes and capers; you can keep going in that that direction by adding olives and crumbled feta cheese. You can also switch things up and add mushrooms, bell peppers, hot peppers, and more. Have fun with your toppings!
This is the perfect vegetarian meal! It’s hearty, healthy, and ready in a flash! You could also serve this flatbread as a delicious party appetizer!
Mediterranean Flatbread
Ingredients
- 2 flatbreads of choice, I used Stonefire Artisan flatbread (2 flatbreads per package)
- 4 tablespoons basil pesto
- 2 cups shredded mozzarella cheese
- 1/4 cup oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- 1 tablespoon drained capers
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- Arrange the flatbreads on the prepared pan and spread the basil all over the top, to within 1/2-inch of the edges.
- Top the pesto with the cheese. Arrange the sun-dried tomatoes and capers over top. Drizzle the top with the oil from the sun-dried tomato jar. Sprinkle the top with the oregano and season with salt and black pepper.
- Bake for 6 to 10 minutes until the cheese melts (or longer if you’re starting with frozen flatbread).
- Cut into slices and serve.