Flatbread pizzas have become a stable in my house, and this version of Mediterranean Flatbread Pizza is one of my favorites. I generally use pita bread, or nann, as the base (which saves a ton of time) and since the “sauce” is really just the toppings, it only takes about 15 minutes to make. I use a mixture of olives, tomato, and chili, to give the pizza a salty, sweet, and of course spicy mix of toppings that make me think of Italy and the med. Top the flatbread with a bit of cheese and then bake off in a very hot oven and you’re good to go. I love it, and I’m sure you will too.
Recipe Overview and Keys to Success
To make the best Mediterranean Pizza, just make sure to do the following:
- I use pita bread or nann, but whatever you use, make sure it’s good quality, and nice and thin, so it doesn’t over power the toppings
- Use a good amount of olive oil, with provides both the fat and the moisture needed for the flatbread
- A hot oven is critical to get the bread crispy and the cheese melted before the toppings over cook, and lose their freshness
- Finally, make sure to use good quality, fresh ingredients for the toppings, in the right proportions, as too much can make the bread wet and sloppy
Ingredients (for two)
- 2 Pita breads
- 1 tomato deseeded and diced
- ~ half dozen olives chopped
- 1 small chili pepper finely chopped
- ~ ½ cup grated gruyere or asiago cheese
- Tablespoon of basil finely chopped
- Olive oil
Mediterranean Flatbread Pizza
- Preheat the oven to 450 degrees, with a pizza stone or heavy guage pan inside
- Combine the tomato, olives, basil and chili in a bowl and coat with olive oil, season with salt and pepper
- Drizzle some olive oil over the pita and then spread the tomato mixture evenly over both
- Top with the cheese, and move into the oven
- Cook for 5 – 8 minutes, until the cheese is melted and the crust crispy
- Remove from the oven and allow it to set for a minute to cool, drizzle with a bit more olive oil if desired and serve!
Wine Recommendation for Mediterranean Flatbread Pizza
Because this is a fairly spicy dish, with the chili pepper, I tend to avoid red wines, and the tannin typically doesn’t go well with heat. So look to a full bodied white wine like a viognier or a lightly oaked chardonnay.