Ingredients
Scale
- 2 flatbread crusts
- 2 tablespoons olive oil
- 1/2 cup spinach pesto
- 8 oz. shredded mozzarella
- 1 cup halved grape tomatoes
- 1/2 cup thinly sliced red onion
- 2.25 oz. can sliced black olives
- 1 cup quartered artichoke hearts
- 1/2 cup crumbled feta
- 1 teaspoon dried oregano
- Kosher salt
- Fresh chopped parsley
- Fresh arugula leaves
Instructions
- Preheat your oven to 500°F.
- Brush both flatbread crusts with olive oil.
- Spread spinach pesto evenly on each crust.
- Sprinkle shredded mozzarella over the pesto.
- Layer grape tomatoes, red onion, black olives, artichoke hearts, crumbled feta, dried oregano, and kosher salt on top.
- Bake for 5-10 minutes until cheese is bubbly and veggies are tender.
- Garnish with fresh chopped parsley and arugula before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg