Mediterranean Flatbread

May 30, 2020

These are some of my favorite flavors all scattered over top of a thin, crispy pizza crust - or store bought naan bread if I'm in a hurry.


1 8.8-ounce package flatbread or naan Stonefire Naan Bread (contains 2)
½ 5.2 ounce package Garlic Herb Cheese, softened (Boursin works well)
1 tablespoon mayonnaise

Toppings and garnish:
½ cup marinated artichoke hearts, drained and chopped
½ cup roasted red pepper, diced
1/2 cup grape tomatoes, quartered
1/2 cup kalamata olives, pitted and chopped
¼ cup red onion, diced
1/4 cup crumbled feta cheese
Freshly ground black pepper
Chopped Italian parsley for garnish


Heat oven to 450°.

Soften garlic herb cheese in microwave (30 seconds on high). Stir in mayonnaise.

Place flatbreads on large rimmed baking sheet. Spread with softened herb cheese mixture, leaving a ½ inch border.

Divide topping mixture between the two breads. Finish with a sprinkling of feta cheese and a couple grinds of black pepper.

Bake 7-8 minutes or until cheese is melted and bread is golden brown. Slice each flatbread into 3 pieces. Serve.

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