20-Minute Mediterranean Flatbread
A quick and wholesome flatbread layered with hummus, roasted veggies, cheese, and balsamic glaze. Perfect for weeknight meals, meal prep, or entertaining.
Equipment
- 1 Non-stick baking sheet
- 1 Sharp Knife
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Offset spatula or spreader
Ingredients
- 2 pieces naan or flatbread store-bought or homemade
- ⅓ cup hummus any flavor of your choice; classic or roasted garlic works well
- ¼ cup chopped olives black or kalamata, pitted and coarsely chopped
- ¼ cup red onion sliced thin or roughly chopped
- ¼ cup marinated artichoke hearts drained and chopped
- ¼ cup roasted red peppers chopped into small pieces
- ¼ cup crumbled feta cheese plus extra for garnish
- ¼ cup shredded mozzarella cheese dairy or vegan alternative
- 2 tablespoons chopped fresh parsley
- 2 tablespoons balsamic glaze for drizzling after baking
Instructions
- Prep the Oven and Ingredients: Preheat your oven to 425°F (220°C). While the oven heats, gather and chop all your toppings — olives, red onions, artichoke hearts, and roasted red peppers. If using homemade hummus, prepare it in advance or use a store-bought version to save time.
- Assemble the Flatbreads: Place the naan or flatbread directly on a non-stick baking sheet or line the sheet with parchment paper for easy cleanup. Spread a generous layer of hummus over each piece using the back of a spoon or a spatula, covering the surface evenly.
- Add Cheeses and Toppings: Sprinkle shredded mozzarella evenly over the hummus. Layer on the chopped olives, red onions, artichokes, and roasted red peppers. Finish with a light scattering of crumbled feta, reserving some to add fresh after baking for extra texture and flavor.
- Bake to Golden Perfection: Slide the baking sheet into the oven and bake for 12–15 minutes, or until the edges of the flatbread are crisp and golden, and the cheese is melted and bubbly. Keep an eye on the edges during the final few minutes to avoid over-browning.
- Finish and Serve: Remove the flatbreads from the oven. Immediately drizzle each with balsamic glaze, then top with the remaining feta and a sprinkle of fresh parsley. Slice into wedges or squares and serve warm.
Notes
- Flatbread Options: Naan, pita, or thin crust flatbread all work beautifully. Choose a sturdy base that can hold the toppings without becoming soggy.
- Make It Vegan: Use a plant-based mozzarella and feta alternative. Most grocery stores now offer tasty vegan cheese options.
- Hummus Tip: For an extra kick, try flavored hummus varieties like sun-dried tomato or roasted red pepper.
- Customizable Toppings: Add sliced cucumbers, cherry tomatoes, or baby spinach after baking for a fresh twist.
- Meal Prep Friendly: Prep all toppings in advance and store them separately. Assemble and bake when ready to serve — ideal for entertaining or busy nights.