Last summer, I was craving something light yet satisfying after a long day in the kitchen testing heavier dishes. That’s when I whipped up this Homemade Mediterranean Flatbread for the first time. The aroma of garlic and olive oil hitting the hot oven pulled everyone into the room, and before I knew it, we were fighting over the last piece. It’s that kind of recipe – simple, flavorful, and endlessly customizable with Mediterranean Pizza Toppings.
Picture this: a thin, crispy base infused with olive oil and garlic, loaded with briny olives, tangy feta, and sun-dried tomatoes that burst with sweetness. One bite, and you get that perfect crunch giving way to melty cheese and herby freshness. No yeast fussing overnight; this comes together fast for weeknights or impressing friends. I’ve made it countless times, tweaking toppings to match what’s in the fridge.
Whether you’re a fan of Garlic And Olive Oil Focaccia vibes or Pizza With Olives And Herbs, this hits all the notes. It’s my go-to for casual gatherings, pairing beautifully with a crisp salad. Let’s dive into making your own slice of the Mediterranean at home.
Ingredients for Homemade Mediterranean Flatbread
Gathering these is straightforward – most are pantry staples with a few fresh Mediterranean Flat Bread accents. The dough yields two flatbreads, perfect for sharing.
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (110°F/43°C)
- 2 tablespoons olive oil, plus extra for brushing
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1/2 cup black olives, sliced
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 egg, beaten with 1 tablespoon water (egg wash)
- Non-stick cooking spray
How to Make Mediterranean Flatbread Pizza
Start by activating the yeast. In a bowl tempered with hot water, mix sugar and warm water, then sprinkle yeast on top. Let it sit 2 minutes until foamy – that’s the magic starting. Stir in olive oil, flour, and salt. Knead into a smooth ball; it takes about 5 minutes by hand. Cover and let rise 20-30 minutes in a warm spot. The dough gets soft and airy, ready for shaping.
Preheat oven to 500°F (260°C). Spray two baking sheets. Divide dough in half, roll each into oblong shapes. Brush edges with egg wash for golden crispiness. Layer mozzarella, avoiding the edges, then pile on sun-dried tomatoes, olives, feta, oregano, and basil. Slide into the oven for 10 minutes. Edges bubble, cheese melts – pull them out, garnish with parsley, slice, and devour.
Pro Tips for Perfect Mediterranean Herb Flatbread Pizza
Room-temp water is key for yeast – too hot kills it, too cold slows everything. Roll dough thin for maximum crunch; thicker mimics Garlic And Olive Oil Focaccia. Use oil-packed sun-dried tomatoes for moisture and punch. High oven heat mimics a pizza stone effect at home.
- Proof dough near the oven for faster rise.
- Pat olives dry to avoid soggy spots.
- Fresh herbs elevate it over dried – try rosemary for twist.
Easy Variations on Mediterranean Flatbread Pizza Recipes
Swap mozzarella for goat cheese in Mediterranean Style Pizza Recipes. Add artichokes or roasted peppers for bulk. Make it vegan: skip cheese, use tahini drizzle. Turn into Pizza With Olives And Herbs by doubling olives and skipping feta. For kids, pepperoni over veggies works every time.
Mediterranean Style Pizza Twist
Drizzle garlic-infused oil post-bake for extra aroma. Serves 4 as appetizer, 2 as main.
Troubleshooting Your Flat Bread
- Dough sticky? Add flour sparingly.
- Not rising? Check yeast date; warm spot helps.
- Soggy center? More oven time or thinner roll.
- Cheese not melting? Shred fresh, not pre-shredded.
Ingredient Substitutions
No active yeast? Instant works stirred in dry. Swap black olives for green or Kalamata. Feta out? Ricotta or goat cheese. Gluten-free? 1:1 flour blend. Sun-dried tomatoes scarce? Roasted cherry tomatoes shine.
Storage and Serving Suggestions
Cool completely, store airtight in fridge up to 3 days. Reheat at 350°F wrapped in foil 5-7 minutes – keeps crisp. Freeze baked portions up to 1 month; thaw before reheating. Serve with tzatziki, hummus, or Greek salad. Pairs with chilled white wine for al fresco dinners.
Frequently Asked Questions
Can I use store-bought dough for Homemade Mediterranean Flatbread?
Absolutely. Skip proofing; top and bake as directed. Adjust time slightly.
Is this recipe vegan?
Not as written, but omit cheese and egg wash (use olive oil) for a plant-based version.
How do I make it crispier?
Roll thinner, use cornmeal under dough, or broil last 1-2 minutes.
Can I make ahead?
Yes, dough refrigerates 3-5 days. Assemble just before baking.
What pairs with Mediterranean Flatbread Pizza?
Fresh tabbouleh, cucumber yogurt dip, or marinated veggies.
Gluten-free option?
Use GF flour; add xanthan gum if needed for elasticity.
Homemade Mediterranean Flatbread
Equipment
- Baking sheet
- Rolling Pin
- Pastry brush
Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil plus extra for brushing
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes oil-packed, drained, chopped
- 1/2 cup black olives sliced
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley chopped, for garnish
- 1 egg beaten with 1 tbsp water
- Non-stick cooking spray
Instructions
- Mix sugar and warm water in tempered bowl. Sprinkle yeast, let sit 2 minutes until foamy.
- Stir in olive oil, flour, and salt. Knead into smooth dough ball. Cover, rise 20-30 minutes.
- Preheat oven to 500°F. Spray baking sheets. Divide dough, roll thin oblong.
- Brush edges with egg wash. Top with mozzarella, sun-dried tomatoes, olives, feta, oregano, basil.
- Bake 10 minutes until golden. Garnish with parsley, slice, serve.
Notes
- Roll thin for crispiness.
- Pat toppings dry to prevent sogginess.
- High heat mimics stone oven.
