Fast, easy, and delicious Homemade Mediterranean Flatbread-style pizza in less than thirty minutes! Simply change the toppings to suit your preferences!
Flatbread is extremely easy to make at home. In the recipe card below, you’ll find a go-to dough recipe that I use for all types of flatbread and pizza recipes. In fact, I even used this same dough recipe in my Wrapped Asparagus Spears recipe. It’s a completely versatile and adaptable dough.
If you’re not feeling up to making your own dough at home, you can certainly buy pre-made flatbread and still make a great tasting dinner. I have often purchased flatbread at the grocer, topped it with sauce, cheese, and our favourite toppings. It’s a great way to whip up dinner in a hurry. And, it’s a lot cheaper than pizza delivery!
This particular Homemade Mediterranean Flatbread recipe was made specifically for John.e. I had made up a double batch of the dough a little while ago and decided to make a Traditional Newfoundland Pizza for myself and McKenna. I knew John.e wouldn’t eat it, because Newfie pizza is a far cry from being vegetarian.
Armed with black olives, sun dried tomatoes, and feta, I decided to make a Mediterranean style flatbread for him. If you’ve been a reader of this blog for any serious amount of time, you would have known that this flatbread wasn’t for me as soon as you looked at the photographs.
I refuse to eat black olives, but John.e loves them. To date, there are over 500 recipes here at Lord Byron’s Kitchen, and this is only the second recipe that features black olives. My Warm Farro Salad has black olives in it too. I can’t make all of the recipes for me. I have to be nice and make a recipe or two with ingredients that I don’t really care for, right?
Now, just because this particular flatbread is modeled after common Mediterranean ingredients, that doesn’t mean you are stuck making your version the exact same way. You can add any toppings you like to your flatbread. You can even make one very large flatbread or two smaller ones like I made.
Most kids are picky eaters, so you might want to change up the black olives, sun dried tomatoes, and feta. I’ve used this same technique described in the recipe card and added just cheese and pepperoni on many occasions. The recipe is very forgiving and completely adaptable.
If by chance you or your family cannot finish the flatbread – no worries! Homemade Mediterranean Flatbread can be saved and re-heated later. Let the flatbread completely cool and then refrigerate. When ready to reheat, wrap loosely in aluminum foil and bake for 5-7 minutes in a 350 degree preheated oven.
The aluminum foil should not touch the top of the pizza, but should cover it. This will prevent the toppings from burning, and will also prevent the cheese from sticking to the foil. If you freeze the leftovers, allow the flatbread to thaw completely at room temperature before attempting to reheat.
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Homemade Mediterranean Flatbread
For the Dough:
- 3/4 cup warm tap water, 110 degrees
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
For the Pizza:
- 8 ounces mozzarella cheese, sliced 1/4 inch thick
- 1/2 cup sun dried tomatoes packed in olive oil, roughly chopped
- 1/4 cup black olives
- 6 ounces feta cheese, crumbled
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
- 1 large egg
- 1 tablespoon water
- non-stick cooking spray
For the Dough:
- Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you’re waiting for the bowl to warm, preheat the oven to 500 degrees – not broil, but degrees.
- Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
- Sift together 2 cups of the flour, salt, and sugar.
- Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
- Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don’t place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.
For the Pizza:
- Lightly spray two small baking sheets or pizza pans with non-stick cooking spray and set aside.
- When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll half of the dough into a rectangular shape the size of your pan. Place the dough onto the baking sheet and push the dough into the corners and up to the sides. This does not need to be perfectly round or rectangular. Just be sure the dough is evenly flattened. (Repeat with the other half of the dough on a second baking sheet or pizza pan.)
- Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.
- Evenly distribute the mozzarella over the two flatbreads. Avoid placing cheese on the egg washed perimeter.
- Next, top each pizza with the sun dried tomatoes, followed by the black olives, and then the feta.
- Sprinkle over the dried basil and dried oregano.
- Bake for 10 minutes. Remove from oven. Garnish with the chopped parsley, if using, and slice into wedges. Serve immediately. Enjoy!
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