Mediterranean Pizza (Easy Flatbread Recipe)

Two Mediterranean flatbread pizzas on parchment with all the toppings.

5 from 1 vote

Mediterranean Pizza (Easy Flatbread Recipe)

Mediterranean Pizza (Easy Flatbread Recipe) is a flatbread pizza recipe made with naan topped with hummus, fresh vegetables, olives, and feta cheese. It delivers quick skillet cooking, fresh Mediterranean flavor, and weeknight-friendly simplicity.

Prep Time15

Cook Time5

Total Time20

Course: Lunch, Main Course

Cuisine: Greek, Mediterranean

Servings:

Calories: 448kcal

Author: Jami Powell

Equipment

Brush for olive oil
Knife and cutting board

Ingredients

2 naan breads, regular-sized or 4 mini naan breads
1 cup hummus
½ cup Kalamata olives sliced
½ cup crumbled feta cheese
½ English cucumber, diced small about a cup
½ medium yellow bell pepper diced small
¼ small red onion thinly sliced, or to taste
¾ - 1 cup grape tomatoes halved
1-2 pepperoncini peppers sliced
2 tablespoons olive oil plus more for drizzling
1 teaspoon oregano
½ teaspoon Greek seasoning
½ cup arugula

Instructions

Heat a large skillet over medium heat. Brush both sides of the naan breads lightly with olive oil. Place the naan in the skillet (one or two at a time depending on the size) and cook for about 2–3 minutes per side, until warmed through and lightly golden. Transfer to a plate.
Spread an even layer of hummus over each warm naan, leaving a small border around the edges.
Top with sliced Kalamata olives, crumbled feta, cucumber slices, diced yellow bell pepper, thinly sliced red onion, and grape tomato halves. Scatter the toppings evenly.
Drizzle each flatbread with a little more olive oil. Sprinkle with oregano and Greek seasoning.
Top each Mediterranean flatbread with a handful of fresh arugula just before serving. Slice and enjoy while warm.

Video

Notes

Cooking Notes

The naan is first warmed in a skillet so it becomes lightly crisp on the outside. Once heated, hummus is spread across the surface before adding fresh vegetables, olives, and feta. Finish with olive oil, herbs, and arugula just before serving.

Tips for Best Results

Warm the naan in a skillet so the base stays crisp.
Spread the hummus evenly so the toppings stay in place.
Slice the vegetables small for balanced bites.
Add the arugula at the end so it stays fresh.

How to Know It’s Ready

The naan should be lightly golden and warm, and the toppings evenly distributed before slicing.

Nutrition