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Mediterranean Flatbread

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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