Mediterranean Flatbread Pizza (Vegan)
This 20-minute Mediterranean flatbread pizza is topped with sun-dried tomatoes, briny Kalamata olives, red onion, creamy vegan feta cheese, and toasted pine nuts. Bake this vegan pizza until crisp, then finish with fresh basil and lemon; it's an easy vegan appetizer or light meal.
Servings: 4
Calories: 162kcal
Equipment
- 1 Sheet of parchment paper
- 1 sharp knife
Ingredients
- 2 flatbreads, prebaked
- 1 tablespoon extra-virgin olive oil
- 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
- 4–5 fresh basil leaves, torn
- 1–2 teaspoons fresh lemon juice, to finish
Instructions
- Prepare the Red Onion: Thinly slice the red onion. For a softer flavor, soak the onion slices in a bowl of ice water for ten minutes. Drain the water and pat the onion slices dry. (This helps prevent the pizza from becoming soggy.)
- Assemble the Flatbreads: Preheat the oven to 425°F. Place the flatbreads on a baking sheet. Lightly brush each one with olive oil. Sprinkle the sun-dried tomatoes, Kalamata olives, red onion, pine nuts, and feta cheese over the top, leaving a small border around the edges.
- Bake: Place the baking sheet in the oven and bake for 6 to 8 minutes. The edges and pine nuts should be golden brown before you remove the flatbread pizza from the oven. Once removed, scatter fresh basil over the top, and finish with a squeeze of fresh lemon juice.
Notes
- Flatbread: I use Stonefire Artisan Flatbread. You can find it in most large grocery stores, and it is certified vegan. You can substitute with pita bread or vegan naan. Note that the baking times might vary.
- Red onion: Soaking the onion slices in ice water for ten minutes softens the sharpness. Remove the slices from the ice water and pat them dry before adding them to the flatbread.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes without additional herbs.
- Vegan feta: Follow Your Heart is my preferred brand.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 to 8 minutes.
Nutrition
Calories: 162kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 307mg | Potassium: 258mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 206IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 2mg