Quick Spinach and Feta Flatbread Pizza

Have you ever stared into the abyss of your refrigerator at 6 PM, declaring dinner a lost cause? That’s where the heroicQuick Spinach and Feta Flatbread Pizzaswoops in to save the day, promising gourmet flavor in minutes.

Forget complicated dough—this recipe delivers tangy, salty, comforting goodness with barely any cleanup, making Tuesday night feel like a Friday feast.

• Achieve unparalleled speed by utilizing ready-made flatbread, transforming your weeknight meal preparation from a marathon into a quick sprint.
• Experience the delightful flavor profile where creamy feta, earthy spinach, and bright lemon zest harmonize perfectly for a Mediterranean twist.
• The pizza bakes up beautifully golden and slightly crisp, offering a rustic, artisan appearance that impresses without requiring professional effort.
• This versatile dish serves wonderfully as a light dinner, a robust appetizer, or a sophisticated side to nearly any soup or salad combination.

The Culinary Crisis of Tuesday Night (And How to Defeat It)

We all have that moment. It’s 6:30 PM, the kids are demanding sustenance like tiny, ravenous house cats, and your brain has completely clocked out. The idea of kneading dough or waiting an hour for yeast to rise feels like a cruel joke devised by historical chefs who clearly never had to watchPeppa Pigfor four straight hours. I used to panic, resorting to questionable delivery menus until I stumbled upon the holy grail of weeknight cooking: the flatbread shortcut.

I realized the barrier between me and delicious, homemade pizza wasn’t skill; it was time. Why spend an hour creating a crust when perfectly acceptable, chewy flatbreads exist ready and waiting? That shift in perspective changed my kitchen game forever. This isn’t just about speed, though; it’s about maximizing flavor efficiency. You need something fast, healthy-ish, and so satisfying that everyone forgets they wanted chicken nuggets. Enter the marvelous combination of spinach and feta, a duo so reliable they should be on a postal stamp.

This recipe forQuick Spinach and Feta Flatbread Pizzatruly embodies effortless elegance. It transforms simple ingredients—the ones lurking forgotten in your fridge—into a masterpiece that tastes like you spent way more than 15 minutes assembling it. The saltiness of the feta, combined with the mild bitterness of the spinach, creates a complex flavor profile that feels sophisticated, even when you are eating it directly off the baking sheet while hiding from your responsibilities.

Why Flatbread is the Ultimate Shortcut

Let’s talk logistics. Traditional pizza dough requires activation, proofing, punching down, and perhaps a small existential crisis when it refuses to stretch correctly. Flatbread? It’s the pre-game MVP. It’s robust enough to handle generous toppings but thin enough to crisp up beautifully in minutes. Think of the flatbread as your sturdy canvas, allowing you to focus all your creative energy (all five remaining joules of it) on the toppings. Furthermore, using flatbread generally results in a lighter pizza, meaning you can rationalize having a second slice—or maybe a third. We’re aiming for maximum satisfaction with minimum fuss, and the flatbread base is the non-negotiable foundation of this philosophy. It’s the culinary equivalent of wearing slippers to a formal event; comfortable, practical, and secretly genius.

Ingredients for Quick Spinach and Feta Flatbread Pizza

Here’s what you’ll need to make this delicious dish:

• Flatbread or NaanChoose a sturdy, plain flatbread that can withstand moisture without becoming soggy; traditional naan works perfectly for this recipe.
• Fresh SpinachAlways use fresh baby spinach for the best texture and flavor; frozen spinach is too wet unless completely thawed and squeezed dry.
• Crumbled Feta CheeseOpt for high-quality feta packed in brine if possible, as it retains its moisture and superior salty tang compared to pre-crumbled dry varieties.
• Olive OilExtra virgin olive oil provides the base richness and helps the flatbread achieve a desirable crispness during the quick baking process.
• Garlic Powder and Dried OreganoThese essential seasonings deliver that classic Mediterranean depth, ensuring the pizza doesn’t taste bland despite its simple structure.
• Lemon ZestA tiny amount of fresh lemon zest cuts through the richness of the cheese and provides a crucial brightness that lifts the entire flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Quick Spinach and Feta Flatbread Pizza

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat and Prepare the Base

Preheat your oven to 425°F (220°C). Place the flatbreads directly onto a large baking sheet. A hotter oven ensures the crust crisps quickly before the toppings have a chance to release too much moisture. Brush the edges of the flatbread lightly with olive oil to encourage golden-brown edges.

Step 2: Sauté the Spinach and Build the Flavor Base

In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the fresh spinach and sauté quickly until it wilts down completely, which usually takes about two to three minutes. Immediately remove the spinach from the heat and squeeze out any excess liquid using a slotted spoon or paper towels—this step prevents a soggy pizza. In the same bowl, mix the wilted spinach with a little more olive oil, garlic powder, dried oregano, and the bright lemon zest, tossing until fully coated and fragrant.

Step 3: Top and Distribute Evenly

Spoon the seasoned spinach mixture evenly across the surface of the flatbreads, leaving a small border for the crust. Next, scatter the crumbled feta cheese generously over the spinach. If you want an extra layer of flavor, lightly drizzle a few drops of olive oil over the feta cheese before baking.

Step 4: Bake Until Golden and Bubbly

Transfer the baking sheet to the preheated oven and bake for 8 to 10 minutes. Watch for the flatbread edges to become nicely golden brown and crispy, and for the feta cheese to soften slightly and turn a very light brown in spots. Baking time might vary based on the thickness of your chosen flatbread.

Step 5: Garnish and Serve

Carefully remove theQuick Spinach and Feta Flatbread Pizzafrom the oven. If desired, garnish with a sprinkle of red pepper flakes for heat or a tiny dusting of fresh parsley for color. Allow it to cool for just one minute before slicing into manageable portions.

Transfer to plates and drizzle with a touch of balsamic glaze or a spritz of fresh lemon juice for the perfect finishing touch.

Mastering the Art of Flatbread Customization

The core joy of flatbread pizza lies in its flexibility. Once you master the simple spinach and feta base, you have unlocked the potential for endless weeknight experimentation. Think of your kitchen not as a place of rigid rules, but as an experimental flavor laboratory, where everything is fast and nothing requires an advanced degree in gastronomy. The essential technique is always to balance wet and dry ingredients and ensure that you use toppings that cook quickly alongside the flatbread.

If you enjoy adding protein, try pre-cooked shredded rotisserie chicken or some thinly sliced smoked turkey sausage, distributing them lightly across the cheese layer. For those seeking extra vegetable goodness, thin slices of sun-dried tomatoes or finely diced red onions provide wonderful texture and acidity. Remember that this recipe is the foundation; feel free to add other herbs like dill or marjoram to deepen the Mediterranean character. The beauty is that any failed experiment still takes only 15 minutes, which means the cost of innovation is delightfully low.

Toppings That Elevate This Quick Spinach and Feta Flatbread Pizza

While the classic spinach and feta combination is perfect in its simplicity, a few additions can take this pizza from excellent to unforgettable. Adding a touch of crunch or a burst of intense flavor helps balance the creamy saltiness of the cheese. Here are a few reliable suggestions that marry well with the existing ingredients:

• Kalamata Olives:The briny, deep flavor of sliced olives provides a fantastic savory counterpoint to the milder spinach. They are mandatory if you want to dial up the Greek factor.
• Roasted Red Peppers:Jarred roasted red peppers, patted completely dry and then sliced thinly, offer a sweet smokiness and a lovely color contrast.
• Pine Nuts:Toast a handful lightly in a dry pan for two minutes before sprinkling them over the finished pizza. They add a sophisticated, buttery crunch that feels wonderfully elevated.
• A Touch of Spice:A sprinkle of chili flakes or a very thin layer of harissa paste mixed with a little olive oil before the spinach goes on will give this pizza a fiery kick.

Why Flatbread Pizza is the Answer to Every Dinner Dilemma

Beyond the impressive speed and delicious taste, thisQuick Spinach and Feta Flatbread Pizzasolves several other common dinner problems. It minimizes cleanup since the baking sheet is the only real casualty, and often the flatbread itself acts as a barrier, preventing cheesy goo from gluing itself irrevocably to the pan. Furthermore, it is incredibly easy to customize portions. Instead of committing to one massive pie, you can use smaller flatbreads, allowing each person to top their own creation, effectively ending the age-old argument over whether mushrooms belong on pizza.

When searching for a meal that feels wholesome, tastes restaurant-quality, and respects your limited evening bandwidth, look no further. This recipe proves that fast food doesn’t have to mean compromising on quality or flavor. It’s the perfect antidote to takeout temptation, providing a warm, comforting meal that you can be proud of, all while maintaining complete control over your ingredients. Trust me, the first time you pull this golden, aromatic masterpiece from the oven, you will wonder why you ever bothered with delivery menus in the first place. It truly is the simplest way to win dinner.

Frequently Asked Questions About Flatbread Pizza

Can I use frozen spinach instead of fresh?

You certainly can, but you must be meticulous about drainage. Thaw the frozen spinach completely and then squeeze out every drop of water—seriously, squeeze until your hands hurt—otherwise, the excess moisture will make your flatbread base unbearably soggy during baking.

What kind of flatbread works best for this recipe?

Naan bread is generally considered the best choice due to its slightly thicker, pliable texture and pre-baked robustness. However, pita bread or even robust artisan-style flour tortillas can work in a pinch, although they might require a shorter baking time to avoid burning.

How can I make this flatbread pizza ahead of time?

You can prepare the spinach and feta mixture up to 24 hours in advance and store it tightly covered in the refrigerator. Do not assemble the pizza until you are ready to bake it, as sitting for too long will cause the flatbread to absorb moisture and lose its crispness.

Is it possible to bake this on a grill instead of the oven?

Absolutely! Grilling flatbread pizza is fantastic for adding a subtle smokiness. Preheat your grill to medium-high heat. Brush the bottom of the flatbread lightly with oil, place it on the grates, and top immediately. Close the lid and grill for 5–7 minutes, checking frequently, until the crust is crisp and the cheese has melted.

The doorbell rings precisely the moment I realize I haven’t thawed dinner, the dogs are demanding a walk, and my refrigerator looks like it lost a food fight. We’ve all been there—that frantic five o’clock moment when you desperately need a meal that is both healthy and achievable without requiring an advanced culinary degree or thirty minutes of chopping. This is where the magic of the flatbread pizza steps in, specifically, the glorious, creamy, and ridiculously speedy version featuring spinach and feta.

Forget the long proofing times and the flour dust clouds associated with traditional pizza making. This recipe utilizes ready-made flatbreads or pita pockets, transforming them into a sophisticated, satisfying meal in less time than it takes to decide on a takeout order. It’s the kind of effortless cooking that tricks your family (and yourself) into believing you spent hours in the kitchen mastering Mediterranean flavors. ThisQuick Spinach and Feta Flatbread Pizzahas become my secret weapon against weeknight chaos.

The Essential Ingredients for Speed

Success in lightning-fast cooking starts with having the right staples on hand. The beauty of this meal lies in its reliance on pantry and freezer heroes. You need minimal fresh produce, maximizing flavor output for minimal effort input. Think bold, salty feta meeting earthy spinach, all glued together with a simple, tangy base. We skip heavy tomato sauce here and opt for a lighter, more vibrant spread that cuts through the richness of the cheese.

Gathering Your Flatbread Foundation

You can use virtually any sturdy flatbread here—naan, pita, or even pre-made pizza crusts if you prefer a thicker base. My personal preference leans toward pita bread; it offers a nice chewiness and develops a beautiful crisp edge in the oven. For the core flavor profile, ensure your feta is brine-packed for the best moisture and tang. If you accidentally grab the pre-crumbled, dryer variety, don’t worry, just drizzle a touch more olive oil over the toppings before baking.

• Four large pita flatbreads (or two large naan)
• One cup baby spinach, packed
• Four ounces high-quality feta cheese, crumbled
• One tablespoon olive oil (plus extra for brushing)
• One teaspoon dried oregano
• Half teaspoon garlic powder
• Quarter cup plain yogurt or ricotta cheese (for the base)
• Two tablespoons lemon juice, freshly squeezed
• Salt and black pepper to taste

The Assembly Line: From Flatbread to Feast

This recipe is less about cooking and more about intelligent layering. Efficiency is the name of the game. We tackle the base, then the spinach, and finally the beautiful blanket of cheese. You will find that preparing the spinach is the only step that requires actual heat before baking, and we keep that brief to maintain its vibrant green color.

Prepping the Green Goodness

First, wilt your spinach. In a small pan, heat a drizzle of olive oil over medium heat. Toss in the packed spinach and cook just until it wilts down—this takes about two minutes. Remove it immediately and squeeze out any excess liquid. That last step is crucial! If you skip squeezing the spinach, your flatbread will end up soggy, which is the nemesis of all good pizza. Give the wilted spinach a rough chop.

Next, prepare your tangy base layer. In a small bowl, whisk together the yogurt (or ricotta), garlic powder, lemon juice, salt, and pepper until smooth. This creamy mixture serves two purposes: it prevents the flatbread from drying out and provides a delightful, cooling contrast to the salty feta. This base spreads much easier and quicker than traditional sauces.

Building the Quick Spinach and Feta Flatbread Pizza

Preheat your oven to 400°F (200°C). Place the flatbreads directly onto a baking sheet. Lightly brush the edges of each flatbread with olive oil—this ensures they brown beautifully and achieve that coveted crunch.

Now, the layering begins. Spread a thin, even layer of the yogurt mixture onto each flatbread, leaving a small border for the crust. Distribute the chopped, squeezed spinach evenly over the yogurt base. Finally, shower the flatbreads generously with the crumbled feta cheese and sprinkle the entire surface with dried oregano. Don’t be shy with the feta; it is the star of this show.

Baking to Golden Perfection

Slide the baking sheet into the preheated oven. Bake for approximately 8 to 12 minutes. The exact time depends heavily on the thickness of your flatbread and your oven’s personality. You are looking for the edges of the flatbread to become golden brown and crisp, and the feta cheese to soften slightly and become wonderfully aromatic. Since we are using quick-cook ingredients, we are mostly just heating and crisping the base.

Once baked, carefully remove the flatbreads from the oven. If you like a little extra zing, a final, light drizzle of fresh olive oil or a dash of crushed red pepper flakes elevates the flavor profile dramatically. Slice them immediately into wedges. Serve piping hot. This speedy flatbread pie proves that gourmet flavors don’t require an hour of prep. It’s perfect for a lazy lunch, a frantic dinner, or even cutting into small squares for a spontaneous appetizer when unexpected guests drop by.

Insider Tips for Ultimate Flatbread Success

I once served this effortless pita pizza at a barbecue, and everyone assumed I had painstakingly crafted the dough from scratch. The secret? A high-quality feta makes all the difference in achieving that deeply satisfying, savory depth.

• Always squeeze the moisture out of the spinach after wilting; this guarantees a crispy crust instead of a soggy, disappointing flatbread foundation.
• Use a very hot oven (400°F or higher) to ensure the flatbread base becomes delightfully crisp before the toppings have a chance to dry out completely.
• A final brush of olive oil around the crust edges before baking promotes excellent browning and adds a rich, professional finish to your speedy creation.

Perfecting the Cooking Process

For ultimate efficiency, always prepare your creamy yogurt base first, as it needs no cooking. Next, quickly wilt and drain the spinach, ensuring you squeeze out all excess moisture. Finally, assemble and bake the flatbreads immediately so they go into the hot oven fresh for maximum crispness and flavor.

Add Your Touch

Introduce roasted red peppers or caramelized onions for added sweetness and depth. Swap out the feta for goat cheese if you prefer a sharper flavor, or add a sprinkle of toasted pine nuts for texture. A touch of za’atar seasoning enhances the Mediterranean feel beautifully.

Storing & Reheating

Store leftover slices wrapped tightly in foil and refrigerated for up to three days. To reheat and maintain crispness, place the slices directly on a baking sheet in a 350°F (175°C) oven for about five to seven minutes until the cheese melts again and the crust is restored.

Frequently Asked Questions About Flatbread Pizza

Can I prepare the spinach mixture ahead of time?

Absolutely. You can wilt and chop the spinach up to 24 hours in advance. Store it in an airtight container in the refrigerator. Just ensure it is very well drained before you mix it with the base ingredients for assembly.

What kind of flatbread works best if I can’t find pita?

Naan bread is an excellent, readily available alternative, offering a lovely soft center and sturdy base. Alternatively, look for Lebanese-style thin flatbreads (markouk) or even flour tortillas if you want an ultra-thin, cracker-like crust.

How do I prevent the feta from burning or drying out?

Feta is naturally high in moisture, so it tends to soften rather than fully melt. To prevent it from drying out, ensure your oven isn’t set too high (keep it at 400°F) and check the pizza after eight minutes. You can also mix a teaspoon of olive oil directly into the crumbled feta before scattering it.

I need a protein boost; what can I add to this recipe?

This effortless flatbread is wonderfully versatile for adding protein. Cooked, shredded chicken breast seasoned with lemon and oregano works perfectly. Alternatively, sprinkle cooked, seasoned ground lamb or beef over the spinach base before adding the feta for a heartier meal.

Can I freeze this Quick Spinach and Feta Flatbread Pizza?

While fresh is always best, you can par-bake the assembled flatbread for five minutes, cool it completely, and then wrap it tightly and freeze it. When ready to eat, bake from frozen at 400°F (200°C) for 10 to 15 minutes until heated through and crisp.

Why This Simple Pizza Solves Everything

In a world demanding more time and energy than we often have left at the end of the day, having a recipe that delivers maximum flavor with minimal fuss is essential. ThisQuick Spinach and Feta Flatbread Pizzaisn’t just a recipe; it’s a promise that you can serve something homemade, delicious, and genuinely satisfying even on your most exhausted evenings. It’s the perfect blend of Mediterranean brightness and comforting carb goodness, proving that the best meals don’t require complication—just smart ingredients and a hot oven. Go ahead, reclaim your weeknight, and enjoy this masterpiece without stressing over a single dish.

When Dinner is an Emergency and You Only Have 15 Minutes

Let’s be honest. We’ve all been there. You get home, the dog is demanding attention, the laundry is plotting a takeover, and suddenly, the frantic hunger monster screams, demanding a meal that is simultaneously delicious, filling, and somehow ready five minutes ago. You stare blankly into the abyss of your refrigerator, realizing a complex culinary adventure is entirely out of the question.

Forget ordering takeout—you deserve better, and faster. This recipe forQuick Spinach and Feta Flatbread Pizzais not just a meal; it’s a culinary intervention. It requires minimal chopping, zero dough rising, and delivers maximum savory payoff. It’s the kind of recipe you memorize because it saves your sanity on a Tuesday night. We are bypassing the fancy pizza stone and heading straight for the crispy, cheesy perfection achieved right on a simple baking sheet.

The Culinary Shortcut: Why Flatbread Wins Every Time

The secret to achieving lightning speed is ditching traditional yeast dough. Store-bought naan, pita bread, or pre-cooked flatbreads are your best friend here. They provide a sturdy, slightly chewy base that transforms into a rustic, crispy crust under high heat in mere minutes. We are leveraging this shortcut to transform a few pantry staples—namely salty feta and earthy spinach—into a gourmet-tasting Mediterranean delight without breaking a sweat.

Gathering Your Culinary Arsenal

You probably already have half of these ingredients lurking in your pantry right now. This recipe is designed to be flexible, but these core ingredients are non-negotiable for that authentic, savory flavor profile.

• 4 pre-made flatbreads (Naan or pita work perfectly)
• 1 tablespoon olive oil (plus extra for drizzling)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder for extra speed)
• 10 ounces fresh spinach, roughly chopped
• 1/2 cup pitted Kalamata olives, halved
• 1 cup crumbled feta cheese
• 1/4 cup grated mozzarella cheese (optional, for extra meltiness)
• 1 teaspoon dried oregano
• A pinch of crushed red pepper flakes (if you like a little kick)

Assembly Line Genius: Step-by-Step Instructions

Preheat your oven to a roaring 400°F (200°C). High heat ensures a quick, crisp crust, minimizing your waiting time. Have your baking sheet ready and potentially lined with parchment paper for the easiest clean-up imaginable.

1. Sauté the Greens:Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Dump in the spinach (it will look like too much, but it shrinks dramatically). Cook until wilted, usually 2–3 minutes. Squeeze out any excess moisture from the spinach mixture using a spoon or paper towel—this step is crucial to prevent a soggy flatbread crust.
2. Prep the Base:Place the flatbreads directly onto the baking sheet. Lightly brush the edges with a bit of extra olive oil for guaranteed crispiness.
3. Layer the Flavor:Divide the spinach mixture evenly among the four flatbreads, spreading it almost to the edges. Sprinkle the dried oregano and crushed red pepper flakes over the top.
4. Cheesy Coronation:Distribute the crumbled feta cheese and the Kalamata olives across the spinach layer. If you are using mozzarella, add that on top now—it acts as a wonderful cheesy glue.
5. Bake It Fast:Slide the baking sheet into the preheated oven. Bake for 8–10 minutes. You know the Quick Spinach and Feta Flatbread Pizza is done when the edges of the flatbread are golden brown and crispy, and the cheese is melted and bubbly.
6. Serve Immediately:Slice and serve hot. This flatbread pizza is excellent paired with a simple side salad dressed with lemon vinaigrette.

Pro-Tips for Peak Flatbread Performance

While the basic recipe is foolproof, there are a few tips and tricks to elevate this dish from simply fast to unbelievably fantastic. Mastering the moisture level of your spinach is the key differentiator between a fantastic pizza and a disappointing, damp one. Always squeeze or blot the excess liquid after cooking the greens.

• Herb Power:Try adding fresh dill or mint to the spinach mixture for an authentic Greek flair. These herbs truly complement the saltiness of the feta cheese.
• Crust Enhancement:For an even crispier crust, lightly toast the plain flatbreads for 2 minutes before adding any toppings. This removes residual moisture and improves the texture significantly.
• Added Protein:If you want to make this meal more substantial, consider sprinkling on shredded cooked chicken or leftover ground beef tossed with a little seasoning.
• Vinegar Zing:A tiny splash of balsamic glaze or lemon juice drizzled over the pizza right before serving can cut through the richness of the cheese and brighten all the flavors.

Conclusion for Quick Spinach and Feta Flatbread Pizza

This recipe proves that quick weeknight meals do not need to sacrifice flavor or satisfaction. By utilizing pre-made flatbreads and focusing on high-impact ingredients like salty feta and savory spinach, you create a gourmet-style meal in the time it takes the delivery driver to find your street. The minimal prep time and fast bake guarantee that even on the most chaotic evenings, you can enjoy a crispy, delicious, and homemade meal. Embrace the shortcut; your dinner routine just got infinitely easier and more delicious with this winning Quick Spinach and Feta Flatbread Pizza recipe.

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FAQs

How long can I store the ingredients for the Quick Spinach and Feta Flatbread Pizza?

The convenience of this recipe often relies on fresh ingredients, but you can certainly optimize your prep time. Uncooked flatbreads can be stored according to package instructions, often in the pantry for months. Feta and olives keep well in the refrigerator. If you choose to sauté the spinach and garlic ahead of time, store that mixture in an airtight container in the fridge for up to two days. When you’re ready to cook, just pull out the pre-mixed greens, layer them onto the flatbreads, add the cheese, and bake. This makes preparing the Quick Spinach and Feta Flatbread Pizza truly a five-minute assembly job.

Can I substitute the feta cheese with another option?

Feta cheese offers that signature salty, tangy flavor that defines this specific flatbread pizza, but substitutions are absolutely possible based on preference. Goat cheese is an excellent choice, as it provides a similar earthy tanginess and melts nicely. For a milder flavor profile, you could use ricotta cheese mixed with a little lemon zest and salt, which offers a creamy texture. Alternatively, shredded provolone or even mozzarella mixed with a generous pinch of sea salt will provide the melt without the strong tanginess, still resulting in a fantastic, quick meal.

What is the best way to prevent the flatbread from getting soggy?

Preventing a soggy crust is the most important technique when making this kind of fast pizza. The biggest culprit for sogginess in any pizza involving greens is excess moisture from the spinach. After wilting the spinach, transfer it to a fine-mesh sieve or use a clean tea towel to press out every drop of water before layering it onto the flatbread. Additionally, ensure you bake the flatbread pizza at a high temperature (400°F or higher) to promote fast cooking and crisping of the crust. A light brush of oil on the base also acts as a moisture barrier.

How versatile is this Quick Spinach and Feta Flatbread Pizza recipe for adding other vegetables?

This recipe is incredibly versatile and serves as a blank canvas for incorporating other vegetables you need to use up quickly. Roasted red peppers, thinly sliced red onion, or sun-dried tomatoes make fantastic additions that enhance the Mediterranean profile. Remember that any added vegetable should be pre-cooked or very thinly sliced (like zucchini or mushrooms) to ensure they cook fully within the short baking time. Too many watery ingredients, however, can counteract the goal of maintaining a crispy crust, so aim for drier additions.