Ingredients

The following ingredients have 2 Servings
  • 2 Flatbreads (see Cook's Tip)
  • Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • 6 oz/170.097 g part-skim ricotta cheese
  • 6 oz/170.097 g crumbled feta cheese
  • Dried oregano
  • 7 oz/ 198.447 g marinated artichoke hearts, drained well and sliced
  • Baby spinach, handful
  • 1 Roma tomato, halved then sliced
  • 1 small shallot, thinly sliced
  • 6 pitted Kalamata olives, halved
  • Sun-dried tomato bits, a handful

Instruction

  • Preheat the oven to 375 degrees F.
  • Place flatbread directly on the oven rack to warm for 1 to 2 minutes. Remove the flatbread from the oven, then switch the oven setting to broil.
  • Place flatbreads on a baking sheet lined with parchment paper. Lightly brush with extra virgin olive oil. Spread the ricotta cheese and feta cheese on each flatbread, and top with a generous sprinkle of dried oregano, then arrange the remaining ingredients on top. Sprinkle with more dried oregano, if you like.
  • Place the flatbread pizzas on the top oven rack just a few inches away from the broiler element. Broil for 3 minutes or so until the cheese softens; watch carefully.
  • Remove from heat, slice and enjoy!