Mediterranean Flatbread Pizza

It’s pizza night! Specifically, Mediterranean flatbread pizza with all of my favorite toppings.

The whole wheat dough has just the right amount of chewy fluff and it's topped with pesto, prosciutto, olives, artichokes, spinach and hearts of palm.

You can customize it or make it as-is. It's yummy!

How to make Mediterranean flatbread pizza

Featured Ingredients

Pizza Dough:

• Yeast: Instant yeast makes this pizza dough come together quickly.
• Sugar: Feeds the yeast so it blooms (+warm water).
• Flour: I use whole wheat for extra heartiness and fiber.
• Salt: For flavor, of course.
• Olive oil: To brush the crust so it gets nice and golden brown.

Pizza:

• Pesto: Will be used as the sauce for the pizza.
• Prosciutto: Thinly sliced prosciutto adds saltiness and meatiness.
• Artichoke hearts: The marinated jarred artichokes are delish here.
• Olives: Any pitted Greek olive.
• Fontina: It's a fantastic nutty cheese that melts well.
• Spinach: Toss some fresh baby spinach on top, right before you eat it.

Step-by-Step Instructions

1. In the bowl of a stand mixer, whisk together yeast, sugar/honey and ½ cup warm water. Allow to sit 10 minutes, until mixture starts to foam.
2. Using the dough attachment on the stand mixer, mix in flour, salt and remaining cup of water on medium speed until a ball of dough forms.
3. Add more flour or water, if necessary. Place a damp cloth over the dough and allow to rise 1 hour.
4. Preheat oven to 425 degrees. Place a pizza stone in the oven to preheat.
5. Dust a cutting board with a little flour.
6. Transfer dough to the cutting board and work to form a flat layer, about ¼ inch thick.
7. Remove pizza stone from the oven and transfer pizza crust to the stone. Brush with olive oil.
8. Spoon and spread pesto sauce on the pizza dough.
9. Layer with artichoke hearts, olives and hearts of palm (if using). Sprinkle with fontina.
10. Bake 8-10 minutes, until cheese is melted and bubbly and crust is lightly browned.
11. Allow to slightly cool and top with spinach leaves.
12. Slice and serve.

Recipe Substitutions and Alterations

• For the flour: Use any all-purpose flour, such as regular all-purpose, whole wheat, whole wheat pastry flour, whole wheat white flour or gluten free all-purpose flour.
• For the sugar: Use granulated sugar or honey to feed the yeast.
• For the pesto: Use olive oil or for a tomato-y pizza, use marinara.
• For the toppings: Use any variety of pizza toppings you like.
• Add more veggies: Add onion, mushrooms, bell peppers, roasted garlic, tomatoes, broccoli or any other veggies you enjoy.
• For the cheese: If you don't have fontina, use mozzarella.

Nutrition Considerations

• To make this gluten free: Use gluten free all-purpose flour.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Substitute fontina for dairy free cheese.
• To make this vegetarian: Skip the prosciutto.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

Mediterranean-style recipes you'll love:

• Mediterranean Kale Salad
• Mediterranean Tabouli with Poached Eggs
• Mediterranean Chickpea Tuna Salad
• Mediterranean Grain Bowls with Salmon
• Learn more about the Mediterranean diet and find more yummy recipes!

Mediterranean Flatbread Pizza

Print Recipe

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5 from 1 review

Easy homemade flatbread pizza topped with pesto, prosciutto, olives, artichokes and spinach.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 10-15 mins
• Total Time: 25-35 mins + rising time
• Yield: 1 pizza (8 slices) 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Pizza Dough:

• 0.25-ounce package instant yeast
• 1 teaspoon granulated sugar or honey
• 1 cup warm water + more if needed
• 3 cups whole wheat pastry flour + more for dusting
• 1 teaspoon coarse salt
• 2 tablespoon olive oil

Pizza:

• ¼ cup pesto
• 2-ounces thinly sliced prosciutto
• ½ cup marinated artichoke hearts, quartered
• ½ cup pitted Greek olives
• ½ cup sliced hearts of palm (optional)
• 4-ounces fontina, shredded
• Handful of fresh baby spinach

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Instructions

1. In the bowl of a stand mixer, whisk together yeast, sugar/honey and ½ cup warm water. Allow to sit 10 minutes, until mixture starts to foam.
2. Using the dough attachment on the stand mixer, mix in flour, salt and remaining cup of water on medium speed until a ball of dough forms.
3. Add more flour or water, if necessary. Place a damp cloth over the dough and allow to rise 1 hour.
4. Preheat oven to 425 degrees. Place a pizza stone in the oven to preheat.
5. Dust a cutting board with a little flour.
6. Transfer dough to the cutting board and work to form a flat layer, about ¼ inch thick.
7. Remove pizza stone from the oven and transfer pizza crust to the stone. Brush with olive oil.
8. Spoon and spread pesto sauce on the pizza dough.
9. Layer with artichoke hearts, olives and hearts of palm (if using). Sprinkle with fontina.
10. Bake 8-10 minutes, until cheese is melted and bubbly and crust is lightly browned.
11. Allow to slightly cool and top with spinach leaves.
12. Slice and serve.

Notes

Cooking Tip: If you don’t have a pizza stone, skip the step of preheating the pizza stone. Grease a baking sheet and proceed to step 3.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 291
• Sugar: 2g
• Sodium: 466mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 21mg