Greek Flatbread Pizza: Easy Weeknight Dinner

Name: Greek Flatbread Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 flatbreads flatbread crusts ((homemade or store-bought)); 2 tablespoons olive oil; 1/2 cup spinach pesto; 8 oz. shredded mozzarella; 1 cup halved grape tomatoes; 1/2 cup thinly sliced red onion; 1 can sliced black olives ((2.25 oz.)); 1 cup quartered artichoke hearts; 1/2 cup crumbled feta; 1 teaspoon dried oregano

Crispy crust, melty mozzarella, tangy feta, and a bright spinach pesto base — this Mediterranean flatbread pizza comes together in just 25 minutes with almost zero fuss. It’s the kind of easy dinner that feels a little special without asking much of you.

Why This Recipe Works

Store-bought shortcut welcome: Grab pre-made flatbread crusts and this becomes a true 25-minute weeknight dinner — no dough, no waiting, no stress.
Layered texture and flavor: Spinach pesto adds herby depth, mozzarella brings the melt, and feta plus olives give you that salty, briny punch that makes every bite interesting.
Flexible toppings: This recipe is endlessly adaptable — swap in whatever veggies you have on hand and it still tastes like a real meal, not an afterthought.

Grocery List (& Shortcuts)

Main Players:

2 flatbread crusts (homemade or store-bought)
2 tablespoons olive oil
½ cup spinach pesto
8 oz. shredded mozzarella
1 cup halved grape tomatoes
½ cup thinly sliced red onion
2.25 oz. can sliced black olives
1 cup quartered artichoke hearts
½ cup crumbled feta
1 teaspoon dried oregano
Kosher salt
Fresh chopped parsley and arugula (for garnish)

⚡ Best Shortcut: Pick up store-bought flatbread crusts and a jar of good-quality pesto. No one needs to know, and dinner is on the table even faster.

Substitutions:

Pesto: Classic basil pesto works great if you don’t have spinach pesto on hand.
Mozzarella: Dairy-free shredded mozzarella works well for a DF version.
Artichoke hearts: Canned or jarred both work — just drain them well before adding.
Olives: Kalamata olives make a bolder swap if you love that briny flavor.
Gluten-free: Use your favorite GF flatbread or naan and this recipe adapts easily.

Step-by-Step

Prep

Preheat your oven to 500°F. Yes, it’s hot — that’s what gives you that golden, crispy crust.
Prepare your flatbread crusts. If you’re making homemade, par-bake them first according to your flatbread recipe. If you’re using store-bought, you’re already ahead of the game.
Brush both crusts lightly with olive oil — this helps the edges get beautifully golden in the oven.

Build

Spread the spinach pesto evenly across both crusts, all the way to the edges.
Scatter the shredded mozzarella over the pesto in an even layer.
Pile on the grape tomatoes, red onion, black olives, and artichoke hearts. Distribute them as evenly as you like — rustic is totally fine here.
Crumble the feta over the top, then sprinkle with dried oregano and a pinch of Kosher salt.

Bake & Finish

Bake for 5–10 minutes, until the cheese is melted and bubbling, the veggies are just tender, and the edges of the crust are turning a deep golden brown. Keep an eye on it — at 500°F, things move fast.
Finish with a handful of fresh arugula and a scatter of chopped parsley right before serving. The arugula wilts just slightly from the heat and adds a peppery, fresh contrast to all that warm, melty goodness.

Riley’s Tips

For the crispiest crust: Bake directly on the oven rack or on a preheated baking sheet. It makes a real difference — the bottom gets crunchier and holds up better under all those toppings.
Oops, it’s getting too dark too fast? Every oven runs a little different. If your edges are browning before the cheese is fully melted, drop the temp to 450°F and give it another minute or two. No big deal.
Make-ahead shortcut: Prep your toppings up to a day ahead and store them in the fridge. When dinnertime hits, assembly takes about three minutes flat.

Storage & Leftovers

Fridge: Store leftover flatbread pizza in an airtight container for up to 3 days.

Reheating: Skip the microwave if you can — it makes the crust soggy. Instead, reheat slices in a skillet over medium heat for 3–4 minutes, or pop them back in a 375°F oven for about 5 minutes until the crust crisps back up.

Freezer: Flatbread pizza can be frozen (without the fresh arugula garnish) for up to 1 month. Wrap tightly and reheat straight from frozen at 400°F for 8–10 minutes.

Can I use naan instead of flatbread?

Absolutely. Naan makes a great swap and gives you a slightly thicker, chewier base. Just adjust your bake time slightly since naan tends to be a bit denser.

Is this recipe vegetarian?

Yes! As written, this is a fully vegetarian meal. It’s hearty enough that even meat-lovers at the table tend to go back for seconds.

Can I add protein?

Definitely. Grilled chicken, shrimp, or even a handful of chickpeas are all great additions if you want to bulk it up a bit.

What if I can’t find spinach pesto?

Regular basil pesto is a seamless substitute and just as delicious. You can also blend a handful of fresh spinach into store-bought basil pesto for a quick homemade version.

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Save This Recipe & Tell Me How It Went!

If you’re looking for a flat bread pizza recipe easy enough for a Tuesday night but impressive enough to share, this Greek-style version is it. Bookmark it, pin it, and come back to it often — because I have a feeling it’s going to become a regular in your dinner rotation.

Drop a comment below and let me know how it turned out! Did you swap any toppings? Add some protein? I love hearing how you make these recipes your own. 🍕

Pull up a chair,
Riley 🍂