Spinach Feta Flatbread Pizza

A quick Mediterranean flatbread pizza with fresh spinach, creamy feta, and melted mozzarella ready in just 20 minutes on a crispy flatbread base.

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Prep Time 8

Cook Time 12

Total Time 20

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 400

Ingredients Equipment Method Notes

Ingredients

1 piece flatbread Thick sturdy variety, Stonefire naan recommended
1 cup shredded mozzarella cheese
1/4 tsp garlic powder
1/8 tsp ground black pepper
1/2 cup fresh spinach Torn, baby spinach preferred
1/2 cup red onion Thinly sliced
3 cloves garlic Sliced paper-thin
1/2 cup crumbled feta cheese Block feta preferred over pre-crumbled
1/4 tsp sea salt For finishing after baking
1 tbsp extra virgin olive oil For drizzling after baking

Equipment

Pizza stone or baking sheet
sharp knife
Measuring cups and spoons

Method

Preheat oven to 450 degrees F with pizza stone or baking sheet inside.
Spread shredded mozzarella cheese evenly over the flatbread surface. Sprinkle with garlic powder and black pepper.
Distribute torn fresh spinach leaves evenly, followed by sliced red onions and paper-thin sliced garlic.
Top with crumbled feta cheese, distributing evenly across the entire surface.
Place assembled flatbread on the preheated stone or sheet and bake for 10 to 12 minutes until cheese is bubbly and edges are golden-crispy with slightly charred spots.
Remove from oven, drizzle lightly with olive oil, and sprinkle with sea salt. Let cool for 2 to 3 minutes before slicing.

Notes

For an extra crispy crust, pre-bake the flatbread for 3 to 4 minutes before adding toppings. Do not overload toppings to prevent sogginess. Store leftovers in an airtight container in the refrigerator for up to 3 days with parchment paper between slices. Reheat in a 350 degree F oven for 5 to 7 minutes. Not recommended for freezing.