I made a Homemade Flatbread in under thirty minutes that’s so good you’ll forget delivery exists and start swapping toppings like it’s a sport.

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I’m obsessed with this Mediterranean Flatbread because it tastes like a vacation I can eat on a weeknight. I love how the crust is chewier than delivery and still blistered, the tang of 1/2 cup crumbled feta cutting through juicy cherry tomatoes.

I adore the way Handful fresh basil leaves peek out after a bite, bright and messy. Flatbread Pizza that actually satisfies without drama.

But it’s not precious or fussy, just real food that makes me stop scrolling. And I can switch toppings on a whim and never get bored.

I crave it daily. No lies honest.

I swear.

Ingredients

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All purpose flour: the chewy base that makes the flatbread soft and a little pillowy.
Instant yeast: it’s the little leavener that gives rise and lightness.
Sugar: a touch of sweetness that helps the yeast wake up.
Fine salt: brings out taste, keeps the dough from tasting flat.
Extra virgin olive oil: adds richness and a fruity, silky mouthfeel.
Olive oil for brushing: basically gives the crust a golden, glossy finish.
Warm water: it’s the activator that pulls the dough together smoothly.
Cornmeal or extra flour: adds a rustic crunch under the crust.
Crushed tomatoes or quick pizza sauce: bright tomato base, tangy and saucy.
Garlic: minced punch that wakes everything up without overpowering.
Mozzarella: melty, gooey comfort cheese that stretches with every bite.
Fresh mozzarella torn: softer, creamier blobs for a luxe melt.
Feta: salty, crumbly contrast that adds tang and savory depth.
Kalamata olives: briny pops, a Mediterranean bite in every slice.
Red onion: thinly sliced crunch with a sharp, slightly sweet zing.
Cherry tomatoes: juicy bursts that keep things bright and fresh.
Baby spinach or arugula: greens that add color and a peppery note.
Dried oregano: classic herb sprinkle, simple and aromatic.
Fresh basil leaves: basically bright, fresh herb that finishes it perfectly.
Lemon wedge: a squeeze livens everything up with citrusy lift.
Red pepper flakes: optional heat if you like a little kick.
Freshly ground black pepper: subtle heat and a nice finishing touch.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon instant yeast

1 teaspoon sugar

1 teaspoon fine salt

2 tablespoons extra virgin olive oil, plus 1 tablespoon for brushing

3/4 cup warm water (about 105 115F)

1 tablespoon cornmeal or extra flour for dusting

1/2 cup crushed tomatoes or quick pizza sauce

1 clove garlic, minced

1 cup shredded mozzarella (or 8 ounces fresh mozzarella, torn)

1/2 cup crumbled feta

1/4 cup pitted kalamata olives, sliced

1/4 small red onion, thinly sliced

1/2 cup cherry tomatoes, halved

1 cup baby spinach or arugula

1 teaspoon dried oregano

Handful fresh basil leaves

1 lemon wedge for finishing

1/4 teaspoon red pepper flakes, optional

Freshly ground black pepper, to taste

How to Make this

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1. Preheat oven as hot as it will go, ideally 500F, and if you have a pizza stone or cast iron skillet warm it in the oven while you mix dough.

2. In a bowl whisk 2 cups all purpose flour, 1 teaspoon instant yeast, 1 teaspoon sugar and 1 teaspoon fine salt until even.

3. Make a well and stir in 2 tablespoons extra virgin olive oil and 3/4 cup warm water (about 105 to 115F) until it comes together; it will be slightly sticky, add a little flour if it is gluey.

4. Turn the dough onto a lightly floured surface and knead 3 to 4 minutes until smooth and elastic; oil the bowl with 1 tablespoon olive oil, place dough back in, cover with a towel and let rest 10 to 15 minutes while oven finishes heating.

5. Dust a pizza peel or baking sheet with 1 tablespoon cornmeal or extra flour, press or roll the dough into a roughly 10 to 12 inch round, leaving slightly thicker edges for a crust; don’t fuss over perfect shape, rustic is fine.

6. Spread 1/2 cup crushed tomatoes or quick pizza sauce over the dough, leaving the edge bare; sprinkle 1 clove minced garlic over the sauce, then top with 1 cup shredded mozzarella or 8 ounces torn fresh mozzarella and 1/2 cup crumbled feta.

7. Scatter 1/4 cup sliced pitted kalamata olives, 1/4 small thinly sliced red onion, and 1/2 cup halved cherry tomatoes across the cheese; sprinkle 1 teaspoon dried oregano and a few grinds of black pepper, add 1/4 teaspoon red pepper flakes if you want heat.

8. Slide the flatbread onto the hot stone or skillet and bake 8 to 12 minutes until the crust is golden and cheese is bubbly and lightly browned; timing varies by oven so watch it.

9. Remove from oven, brush the crust with the remaining 1 tablespoon olive oil, top with 1 cup baby spinach or arugula so it wilts from the residual heat, and scatter a handful of fresh basil leaves.

10. Finish with a squeeze of 1 lemon wedge and another crack of black pepper, slice and serve right away. Enjoy and change toppings however you like next time.

Equipment Needed

1. Oven (and a pizza stone or cast iron skillet if you have one warming inside)
2. Large mixing bowl
3. Whisk and measuring cups + spoons
4. Bench scraper or wooden spoon for mixing and turning dough
5. Flour-dusted surface or pastry board for kneading
6. Pizza peel or rimmed baking sheet dusted with cornmeal or flour
7. Knife and cutting board for toppings
8. Oven mitts or heatproof gloves
9. Pastry brush (for brushing olive oil) and a grater or hands for the cheese

FAQ

Q: How long does the dough need to rise?
A: With 1 teaspoon instant yeast the dough only needs about 45 to 60 minutes to puff up at room temp, or you can let it rise slower in the fridge for 8 to 24 hours for more flavor, just bring it back to room temp before shaping.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but proof 1 teaspoon active dry yeast in the warm water with the teaspoon of sugar for 5 to 10 minutes until foamy, then mix with the flour; instant yeast is just a bit quicker and you can mix it right in.

Q: Do I have to bake it in the oven, or can I cook it on the stove?
A: You can cook flatbreads in a hot, lightly oiled skillet over medium high heat, about 2 to 3 minutes per side until charred spots appear; then add toppings and finish under the broiler or back in the oven briefly if you want melted cheese.

Q: How do I keep the crust from getting soggy with all the toppings?
A: Use a thin layer of crushed tomatoes, drain olives and tomatoes well, and precook watery toppings like fresh spinach or sliced tomatoes a bit; also bake on a hot surface like a preheated cast iron or pizza stone so the bottom crisps fast.

Q: Can I make this ahead or freeze it?
A: Yes, you can freeze unbaked shaped dough wrapped in plastic for up to 3 months, thaw in the fridge overnight then bring to room temp before baking; cooked flatbread also freezes well, reheat in a hot oven to crisp.

Q: Any good swaps for cheeses or greens?
A: Totally, swap mozzarella for provolone or fontina, use goat cheese instead of feta if you like tang, and baby arugula can replace spinach for a peppery bite, just add delicate greens after baking so they stay fresh.

Homemade Mediterranean Flatbread Recipe Substitutions and Variations

All purpose flour: you can use bread flour for chewier texture, or whole wheat pastry for nuttier flavor, or a 1-to-1 gluten free flour blend if avoiding gluten
Mozzarella (or fresh mozzarella): swap with provolone or fontina for melty stretch, or use crumbled goat cheese or ricotta for a creamier, tangier finish
Kalamata olives: green or Castelvetrano olives work fine, or use capers if you want a salty pop without big olive pieces
Baby spinach/arugula: baby kale or mixed salad greens are good, or use thinly sliced basil and parsley for a fresher herb-forward bite

Pro Tips

– Let the dough rest longer if you can. 10 to 15 minutes works, but a 30 to 60 minute rest makes the gluten relax so the crust stretches easier and puffs a bit more. If you’re in a hurry, at least let it sit while the oven gets super hot.

– Get your oven and stone or skillet screaming hot. Preheat at least 45 minutes if you have a stone. If you don’t have a stone, use a preheated cast iron skillet or an inverted sheet pan. A hot surface gives a crispy bottom without overcooking the toppings.

– Keep watery toppings in check. Pat fresh mozzarella dry with paper towels, halve cherry tomatoes and squeeze out extra juice with your fingers, or roast them briefly first. Too much moisture makes the crust soggy and the bake time go up.

– Add greens and delicate herbs after baking, not before. Scatter the spinach or arugula right when the pizza comes out so it wilts just enough. Finish with olive oil and a lemon squeeze for brightness, and add basil at the end so it stays fresh.

Homemade Mediterranean Flatbread Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Homemade Flatbread in under thirty minutes that's so good you'll forget delivery exists and start swapping toppings like it's a sport.

Servings

servings

Calories

495

kcal

Equipment: 1. Oven (and a pizza stone or cast iron skillet if you have one warming inside)
2. Large mixing bowl
3. Whisk and measuring cups + spoons
4. Bench scraper or wooden spoon for mixing and turning dough
5. Flour-dusted surface or pastry board for kneading
6. Pizza peel or rimmed baking sheet dusted with cornmeal or flour
7. Knife and cutting board for toppings
8. Oven mitts or heatproof gloves
9. Pastry brush (for brushing olive oil) and a grater or hands for the cheese

Ingredients

2 cups all purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon fine salt
2 tablespoons extra virgin olive oil, plus 1 tablespoon for brushing
3/4 cup warm water (about 105 115F)
1 tablespoon cornmeal or extra flour for dusting
1/2 cup crushed tomatoes or quick pizza sauce
1 clove garlic, minced
1 cup shredded mozzarella (or 8 ounces fresh mozzarella, torn)
1/2 cup crumbled feta
1/4 cup pitted kalamata olives, sliced
1/4 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1 cup baby spinach or arugula
1 teaspoon dried oregano
Handful fresh basil leaves
1 lemon wedge for finishing
1/4 teaspoon red pepper flakes, optional
Freshly ground black pepper, to taste

Directions

Preheat oven as hot as it will go, ideally 500F, and if you have a pizza stone or cast iron skillet warm it in the oven while you mix dough.
In a bowl whisk 2 cups all purpose flour, 1 teaspoon instant yeast, 1 teaspoon sugar and 1 teaspoon fine salt until even.
Make a well and stir in 2 tablespoons extra virgin olive oil and 3/4 cup warm water (about 105 to 115F) until it comes together; it will be slightly sticky, add a little flour if it is gluey.
Turn the dough onto a lightly floured surface and knead 3 to 4 minutes until smooth and elastic; oil the bowl with 1 tablespoon olive oil, place dough back in, cover with a towel and let rest 10 to 15 minutes while oven finishes heating.
Dust a pizza peel or baking sheet with 1 tablespoon cornmeal or extra flour, press or roll the dough into a roughly 10 to 12 inch round, leaving slightly thicker edges for a crust; don’t fuss over perfect shape, rustic is fine.
Spread 1/2 cup crushed tomatoes or quick pizza sauce over the dough, leaving the edge bare; sprinkle 1 clove minced garlic over the sauce, then top with 1 cup shredded mozzarella or 8 ounces torn fresh mozzarella and 1/2 cup crumbled feta.
Scatter 1/4 cup sliced pitted kalamata olives, 1/4 small thinly sliced red onion, and 1/2 cup halved cherry tomatoes across the cheese; sprinkle 1 teaspoon dried oregano and a few grinds of black pepper, add 1/4 teaspoon red pepper flakes if you want heat.
Slide the flatbread onto the hot stone or skillet and bake 8 to 12 minutes until the crust is golden and cheese is bubbly and lightly browned; timing varies by oven so watch it.
Remove from oven, brush the crust with the remaining 1 tablespoon olive oil, top with 1 cup baby spinach or arugula so it wilts from the residual heat, and scatter a handful of fresh basil leaves.
Finish with a squeeze of 1 lemon wedge and another crack of black pepper, slice and serve right away. Enjoy and change toppings however you like next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.