Ingredients
Flatbread Base (or store-bought)
- 1 flatbread or naan
- 1–2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Toppings
- ½ cup basil pesto
- 6–8 cherry tomatoes, halved
- ⅓ cup marinated artichoke hearts, chopped
- ¼ cup thin red onion slices
- ¼ cup mixed Kalamata & green olives, sliced
- ¼ cup crumbled feta cheese
- A handful of fresh arugula (optional)
- Black pepper to taste
- Fresh parsley (optional)
Instructions
1. Prep the flatbread
- Preheat oven to 200°C (400°F).
- Place your flatbread/naan on a baking tray.
- Brush lightly with olive oil.
- Sprinkle garlic powder + Italian seasoning.
- Bake for 3–5 minutes to slightly crisp the base.
2. Assemble
Spread basil pesto evenly over the warm flatbread.
Top with:
- cherry tomatoes
- artichoke hearts
- red onions
- olives
- feta cheese
3. Bake
Return the flatbread to the oven for 8–10 minutes, or until:
- tomatoes soften
- edges are crispy
- feta is lightly golden
4. Finish & Serve
- Top with fresh arugula (optional).
- Add cracked black pepper and parsley.
- Slice and enjoy!
