Healthy Mediterranean Flatbreads
From The Kitchen · a board you can pick up
Uses your prepped dips & roasted veg — a five-minute dinner or a light board side.
A good flatbread is one of the fastest, most satisfying ways to eat your vegetables — a good base — sourdough flatbread is my favorite — a simple spread, and whatever's roasted or fresh in the fridge. Cut into pieces, it's practically a board you can pick up. One method, endless combinations.
The method
Start with a good sourdough or whole-grain flatbread, naan, pita or lavash (or a chickpea socca for gluten-free). Crisp it first in a hot 425°F oven or a dry skillet for a few minutes so it stays sturdy. Spread a thin base — hummus, whipped feta, pesto, ricotta or crushed tomato — then top with vegetables (don't overload, or it goes soggy). Bake 8–12 minutes until the edges crisp and everything's warm, and finish the fresh things — arugula, herbs, lemon, a drizzle of good olive oil — after it comes out.
Six to make
Same method — just swap the spread and the toppings.
- Roasted Vegetable & Hummusthe everyday oneSpread hummus, pile on roasted zucchini, peppers and red onion, and finish with arugula, olive oil and a squeeze of lemon.
- Tomato, Mozzarella & Basila Margherita on flatbreadCrushed tomato, torn fresh mozzarella and basil. Bake until the cheese melts and the edges crisp; finish with olive oil.
- Whipped Feta, Roasted Pepper & Arugulatangy & brightSpread whipped feta, add roasted red peppers and a pinch of chili, then a handful of arugula after it bakes.
- Pesto, Zucchini & Cherry Tomatogarden greenA thin layer of pesto, ribbons of zucchini and halved cherry tomatoes; bake, then shower with Parmigiano.
- Fig, Balsamic & Goat Cheesesweet-savoryGoat cheese or ricotta, fresh figs (or a little fig spread), a drizzle of balsamic, walnuts and arugula. A board on bread.
- Mushroom & Caramelized Onioncozy & savoryRicotta, sauteed mushrooms and slow caramelized onion, with thyme and a little olive oil.
Gina's tip
The only way to go wrong is a soggy flatbread — so crisp the base first, keep the toppings light, and add anything raw or delicate after baking. A whole one is dinner; cut into little pieces, it's a beautiful addition to any board.
Fast, green, and endlessly yours. Enjoy!
— Gina