Greek Flatbread Pizza (Print Version)

# Ingredients:

→ Base

01 - 2 flatbread crusts (homemade or store-bought)
02 - 2 tablespoons olive oil

→ Toppings

03 - 1/2 cup spinach pesto
04 - 225g shredded mozzarella
05 - 1 cup halved grape tomatoes
06 - 1/2 cup thinly sliced red onion
07 - 65g sliced black olives
08 - 1 cup quartered artichoke hearts
09 - 1/2 cup crumbled feta
10 - 1 teaspoon dried oregano
11 - Kosher salt to taste

→ Garnish

12 - Fresh chopped parsley
13 - Fresh arugula leaves

# Instructions:

01 - Preheat oven to 260°C (500°F).
02 - Make homemade flatbread and par-bake as instructed, or use store-bought flatbread crusts.
03 - Brush both crusts with olive oil, then divide pesto evenly between them, spreading in an even layer.
04 - Distribute shredded mozzarella evenly across both crusts.
05 - Arrange tomatoes, onion, black olives, artichoke hearts, and feta on top. Sprinkle with dried oregano and a pinch of kosher salt.
06 - Bake for 5-10 minutes until vegetables are tender and cheese is melted and bubbly.
07 - Remove from oven, garnish with fresh chopped parsley and arugula leaves. Serve immediately.

# Notes:

01 - For a quick version, use store-bought flatbread and pre-made pesto.
02 - Allow pizzas to rest for 1-2 minutes before slicing for cleaner cuts.

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