Description
This 20-minute Mediterranean flatbread pizza is a delicious vegan option topped with tangy sun-dried tomatoes, briny Kalamata olives, sharp red onion, creamy vegan feta cheese, and crunchy toasted pine nuts. Baked until crisp and finished with fresh basil and a squeeze of lemon juice, it makes an easy appetizer or light meal perfect for Mediterranean cuisine lovers.
Ingredients
Flatbread and Base
- 2 flatbreads, prebaked
- 1 tablespoon extra-virgin olive oil
Toppings
- 3 tablespoons oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons pitted Kalamata olives, sliced or chopped
- ¼ small red onion, very thinly sliced
- ¼ cup vegan feta cheese, crumbled
- 1 tablespoon pine nuts
Finishing
- 4–5 fresh basil leaves, torn
- 1–2 teaspoons fresh lemon juice, to finish
Instructions
- Prepare the Red Onion: Thinly slice the red onion. To soften its sharp flavor and prevent sogginess on the pizza, soak the onion slices in a bowl of ice water for about ten minutes. After soaking, drain and thoroughly pat dry the onion slices.
- Assemble the Flatbreads: Preheat your oven to 425°F (220°C). Place the prebaked flatbreads on a baking sheet lined with parchment paper if desired. Lightly brush each flatbread with extra-virgin olive oil. Evenly sprinkle the chopped sun-dried tomatoes, sliced Kalamata olives, prepared red onion, crumbled vegan feta, and pine nuts over the flatbreads, leaving a small border around the edges.
- Bake: Place the baking sheet in the preheated oven. Bake the flatbread pizzas for 6 to 8 minutes, until the edges are golden brown and the pine nuts are toasted. Remove from the oven once crisp and golden on the edges.
- Finish and Serve: Scatter fresh torn basil leaves generously over the warm pizzas. Squeeze 1 to 2 teaspoons of fresh lemon juice across the toppings for a bright, fresh finish. Serve immediately as a light meal or appetizer.
Notes
- Flatbread: Stonefire Artisan Flatbread is recommended and widely available. You may substitute with pita bread or vegan naan; however, adjust baking time accordingly as these breads vary in thickness and moisture content.
- Red onion: Soaking the onion in ice water decreases its bite and prevents sogginess on the pizza. Dry thoroughly before adding.
- Sun-dried tomatoes: Use oil-packed varieties without added herbs for the best flavor and texture balance.
- Vegan feta: Follow Your Heart brand is preferred for creaminess and authenticity.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 to 8 minutes for best texture.