Ingredients:

  • 2 Large flatbreads (Lavash, Naan, or Greek Pita)
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Za’atar seasoning
  • 1/2 tsp Dried oregano
  • 1 clove Garlic, finely minced
  • 1/2 cup Shredded low-moisture mozzarella
  • 1/3 cup Crumbled Feta cheese
  • 1/4 cup Sun-dried tomatoes packed in oil, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 small Red onion, shaved paper-thin
  • 1/4 cup Artichoke hearts, patted dry and chopped
  • 2 tbsp Greek yogurt-based Tzatziki
  • 1 tbsp Fresh parsley, chopped
  • 1/8 tsp Red pepper flakes
  • 1 tsp Balsamic glaze

Instructions:

  1. Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven during the preheating phase.
  2. In a small bowl, whisk together the extra virgin olive oil, za’atar, dried oregano, and minced garlic. Allow the mixture to sit for 5 minutes to bloom the spices.
  3. Place the flatbreads on a parchment-lined baking sheet. Brush the herb-infused oil mixture generously over the surface of the dough to create a moisture barrier.
  4. Layer the toppings starting with the shredded mozzarella, followed by the crumbled feta, sun-dried tomatoes, kalamata olives, red onion, and artichoke hearts.
  5. Bake for 8 minutes or until the edges of the flatbread are dark golden brown and the cheese is bubbling.
  6. Remove from oven and drizzle with tzatziki. Garnish with fresh parsley, red pepper flakes, and a drizzle of balsamic glaze before slicing.