Pizza on Friday nights is the norm around here, but my cooking schedule has been a little off since I was down and out with the flu. I’m trying to get back on track but pizza for lunch the other day just sounded like the right thing to do. So I made flatbread pizzas!

I almost always have flatbread on hand because you can really use it for so many things. Remember when I showed you how you can use them to make grilled cheese on the grill? They’re also great for dipping in some homemade hummus. P.S. Is that not the most beautiful hummus you’ve ever seen?! You can also sprinkle them with some cheese and bake them off for super quick and easy breadsticks. Or you can do what I did today, and make pizzas. Greek style.

Here’s what you need. Flatbread, feta cheese, spinach, olives, a red onion (you really only need a slice or two), garlic, olive oil, grape tomatoes, and mozzarella cheese.

I’ll be honest…black onions and feta cheese do not top my list of favorites. I’m not really even sure why I had either, but I did and trust me, in this pizza they totally work.

Start by washing the spinach. This is one whole 10oz. bag, minus about two cups I used in this salad.

Dry the spinach really well and remove the stems if there are any.

Mince about a tablespoon of garlic.

Heat up about two tablespoons of olive oil in a deep sauté pan or skillet.

Saute the garlic for about a minute on medium high heat.

Add the spinach.

Toss to get the spinach coated with the garlic oil.

Saute the spinach over medium high heat for about 2-3 minutes, or until it’s wilted. Isn’t it amazing how much spinach cooks down?! It’s one of those wonders that never ceases to amaze me. *sigh* It’s the little things.

Season with just a pinch of kosher salt.

Now just set the spinach aside for a minute and slice the red onion into rings. I had a half left over but I didn’t even use it all. You really only need a few rings from one slice.

Cut 21 grape tomatoes in half. Otherwise known as a handful…I was just thinking about how 21 was a good year for me so I went with it.

Open the black olives and drain the juice. Then slice a handful of these in half. I went with 12. No particular attachment to that age here. It just looked like it would be enough.

Shred about a cup of mozzarella cheese.

I just realized I have said “about” a lot. That’s the beauty of pizza making…you can make it however you want! There’s no right or wrong.

Now preheat the oven to 425 degrees and lay two flatbreads out on a baking sheet.

Top each flatbread with half the cooked spinach.

Then half of the mozzarella.

Then sprinkle with as much of the feta as you’d like. Mine was already crumbled but if you have a solid block obviously you’ll want to crumble it.

And top with your olives, tomatoes, and onions.

Bake at 425 for about 8-10 minutes, or until the flatbread is golden brown and the cheese is melted.

Do me a favor, ok? While this baking, step outside for a minute or two. Then walk back inside and inhale. OMGeeee! I wouldn’t want you to miss that.

Let it cool down for a few so it’s easier to slice.

Mmmm one of the best lunches I’ve had in a long time! I think we may have a repeat on Friday night. Enjoy!