Greek Flatbread Pizzas

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!

DSC_5112I 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.

DSC_4929Here’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.

DSC_4949Start by washing the spinach. This is one whole 10oz. bag, minus about two cups I used in this salad.

DSC_4960Dry the spinach really well and remove the stems if there are any.

DSC_4987Mince about a tablespoon of garlic.

DSC_4991Heat up about two tablespoons of olive oil in a deep sauté pan or skillet.

DSC_5014Saute the garlic for about a minute on medium high heat.

DSC_5024Add the spinach.

DSC_5028Toss to get the spinach coated with the garlic oil.

DSC_5034Saute 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.

DSC_5065Season with just a pinch of kosher salt.

DSC_5002Now 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.

DSC_5042Cut 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.

olivesOpen 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.

DSC_5062Shred 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. :-)

DSC_5069Now preheat the oven to 425 degrees and lay two flatbreads out on a baking sheet.

DSC_5071Top each flatbread with half the cooked spinach.

DSC_5084Then half of the mozzarella.

DSC_5092Then 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.

DSC_5093And top with your olives, tomatoes, and onions.

DSC_5099Bake 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. :-)

DSC_5143Let it cool down for a few so it’s easier to slice.

DSC_5116Mmmm one of the best lunches I’ve had in a long time! I think we may have a repeat on Friday night. Enjoy!

Greek Flatbread Pizzas
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Flatbreads
  • 10oz. bag of fresh spinach, washed, dried, stems removed
  • 1 tablespoon fresh minced garlic
  • 2 tablespoons olive oil
  • Pinch of kosher salt
  • Handful grape tomatoes, cut in half
  • Handful pitted black olives, cut in half
  • One whole thin slice of red onion, separated into rings
  • 1 cup shredded mozzarella cheese
  • Feta cheese crumbles, to taste
Instructions
  1. Heat the olive oil in a deep skillet on medium high heat and add garlic. Sauté for about a minute.
  2. Add spinach, toss to coat in the garlic oil. Sauté for another 2-3 minutes, or until spinach is wilted. Season with kosher salt.
  3. Preheat oven to 425 degrees. Lay both pieces of flatbread on a cookie sheet.
  4. Top each flatbread with half the spinach, then half the mozzarella cheese. Sprinkle with feta. Then top each flatbread with half the tomatoes, olives, and a few slices of red onion.
  5. Bake at 425 for 8-10 minutes, or until cheese is melted and flatbreads are golden brown. Cool for a few minutes before slicing.

 

Comments

  1. I totally need to get on this flatbread pizza bandwagon. I see the flatbreads all the time at Trader Joe’s and just never pick any up! Ok. Next time I totally am going to and I’m going to make pizzas!

  2. good recepie i made mine with spinach and motzorella and topped it with some diced stewed tomatoes drained! mmm so good!

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