Mediterranean Flatbread with Tomatoes and Herbs
Crispy flatbread topped with fresh tomatoes, olives, feta, and aromatic herbs baked until golden. Ready in under 20 minutes for a light, satisfying meal.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 pieces naan or pita flatbread
- 1 cup cherry tomatoes
- ½ cup kalamata olives, pitted
- ¾ cup crumbled feta cheese
- 2 tablespoons fresh oregano or basil, chopped
- 2 tablespoons olive oil
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Halve the cherry tomatoes by slicing each one from top to bottom through the stem, creating two equal pieces.
- 3
Chop the fresh oregano or basil into pieces smaller than a grain of rice, until you have 2 tablespoons.
- 4
Place the two flatbreads on a large baking sheet, leaving 2 inches of space between them.
- 5
Drizzle 1 tablespoon of olive oil evenly across the surface of both flatbreads, using about half the oil total.
- 6
Scatter the halved cherry tomatoes, kalamata olives, and crumbled feta cheese evenly across the top of both flatbreads.
- 7
Sprinkle the chopped oregano or basil evenly across the top, dividing it between both flatbreads.
- 8
Drizzle the remaining 1 tablespoon of olive oil in a light stream across the top of the toppings.
- 9
Slide the baking sheet into the preheated oven and bake for 8 minutes, until the edges of the flatbread turn the color of light golden toast.
- 10
Remove the baking sheet from the oven using oven mitts and let the flatbreads rest for 1 minute before serving.
Tools you’ll need
- oven
- large baking sheet
- cutting board
- chef's knife
- oven mitts
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