Spinach And Feta Flatbread Pizza
A deliciously simple flatbread pizza topped with wilted spinach, crumbled feta, mozzarella, and sun-dried tomatoes, perfect for pretending you have your life together.
Ingredients
Main Ingredients
- 2 pieces flatbreads Use whatever flatbreads are available.
- 1 cup fresh spinach leaves, chopped Can use frozen if thawed and squeezed dry.
- 1/2 cup crumbled feta cheese Big chunky feta vs. finely crumbled will change mouthfeel.
- 1/2 cup shredded mozzarella cheese Adds melty glue.
- 1/4 cup sun-dried tomatoes, sliced Can substitute with roasted red peppers or olives.
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil For brushing and sautéing.
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional) For added heat.
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the flatbreads on a baking sheet lined with parchment paper.
- In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach to the saucepan and cook for 2-3 minutes, until wilted. Season with a pinch of salt and pepper. Remove from heat.
- Brush the remaining tablespoon of olive oil evenly over each flatbread.
- Distribute the wilted spinach evenly over the flatbreads.
- Sprinkle the crumbled feta cheese, shredded mozzarella cheese, sun-dried tomatoes, and sliced red onion over the spinach.
- Season the top with dried oregano, and if using, sprinkle crushed red pepper flakes for added heat.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and the edges of the flatbread are golden brown.
- Remove from the oven and let it cool slightly before slicing and serving.
Notes
For a crispier crust, pre-toast the flatbread for 2-3 minutes before assembling. A drizzle of olive oil after baking adds a nice touch.