Greek Flatbread Recipe

Pam

Easy to make and delicious, this Greek Flatbread Pizza has all of the Mediterranean flavors that you love.

4.86 from 7 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Main Course

Cuisine American, Greek, Mediterranean

Servings people

Calories 955 kcal

Ingredients

2 flatbreads
5-6 tomatoes Campari or Roma, slcied
1 teaspoon olive oil extra virgin
2 teaspoons pesto
10-12 slices fresh mozzarella
4 Tablespoons feta crumbled
10-12 cooked shrimp (large is best)
12-15 kalamata olives halved
4 slices proscuitto browned, if desired
½ cucumber diced, optional
4-5 basil leaves cut into strips
3-4 Tablespoons Cucumber Ranch Salad Dressing

Instructions

Slice tomatoes and lay in single layer on plate and salt lightly
Brush Flatbreads with olive oil and baked 2-3 minutes at 375 degrees.
Brush flatbreads with pesto.
Drain tomatoes and blot with paper towels if needed.
Top flatbreads with tomatoes, mozarella, feta, shrimp, kalamatas and proscuitto.
Bake 10-12 minutes at 425 degrees.
Top with fresh basil, diced cucumbers and drizzle with cucumber ranch dressing, if desired.

Notes

Leftover Greek flatbread pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the flatbread on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until heated through.

Nutrition

Serving: 1flatbreadCalories: 955kcalCarbohydrates: 44gProtein: 53gFat: 65gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.03gCholesterol: 222mgSodium: 2474mgPotassium: 1143mgFiber: 8gSugar: 13gVitamin A: 4058IUVitamin C: 45mgCalcium: 986mgIron: 3mg

Keyword Greek flatbread

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