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Spinach and Feta Flatbread Pizza

A quick, crispy flatbread pizza with fresh baby spinach, creamy crumbled feta, and melted mozzarella in a savory Mediterranean-inspired combination. Ready in 20 minutes with simple pantry ingredients.
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Appetizer, Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 flatbread thick sturdy variety recommended such as naan
  • 1 cup shredded mozzarella cheese
  • 1/4 tsp garlic powder
  • 1/8 tsp ground black pepper
  • 1/2 cup fresh baby spinach torn
  • 1/2 cup red onion thinly sliced
  • 3 cloves garlic thinly sliced paper-thin
  • 1/2 cup crumbled feta cheese block feta crumbled by hand preferred
  • 1/4 tsp sea salt for finishing after baking
  • 1 tbsp extra virgin olive oil finishing drizzle after baking only

Equipment

  • Pizza stone or baking sheet
  • Sharp knife
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Place pizza stone or baking sheet in the oven and preheat to 450 degrees F. Let the surface heat for at least 10 minutes before adding the flatbread.
  2. Lay flatbread on parchment paper. Scatter shredded mozzarella evenly across the entire surface to the edges. Sprinkle with garlic powder and black pepper.
  3. Distribute torn baby spinach, thinly sliced red onion, and paper-thin garlic slices evenly over the mozzarella. Spread to the edges rather than piling in the center. Optionally pre-bake plain flatbread 3 to 4 minutes before adding toppings for extra crispiness.
  4. Scatter crumbled feta evenly over the toppings. Do not overload the flatbread as excess toppings trap moisture and prevent crisping.
  5. Slide the flatbread on parchment onto the hot stone or baking sheet. Bake 10 to 12 minutes until mozzarella is fully melted, edges are golden, and slight char marks appear on the crust and onions.
  6. Remove from oven. Drizzle lightly with olive oil and sprinkle with sea salt. Let rest 2 to 3 minutes before slicing to prevent toppings from sliding off.

Notes

Preheat baking surface for at least 10 minutes for a crispy bottom crust. Do not overload with toppings. Use paper-thin garlic slices. Avoid microwave when reheating. Use a 350 degree F oven for 5 to 7 minutes instead. Store slices with parchment between them in an airtight container for up to 3 days in the refrigerator.