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Veggie Flatbread Pizza with Pesto, Mushrooms and Feta Recipe

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This Veggie Flatbread Pizza with Pesto, Mushrooms, and Feta is a quick and flavorful recipe perfect for a light lunch or casual dinner. Featuring a crispy naan base topped with lemon basil pesto, seared cremini mushrooms, shaved asparagus, olives, mozzarella, and feta cheese, then finished with fresh greens and a drizzle of balsamic glaze, this pizza delivers a vibrant mix of textures and flavors in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Flatbread and Spread

  • 2 Pieces Flatbread (naan preferred)
  • 1/2 cup (125 grams) Lemon Basil Pesto (homemade or store bought)

Vegetables and Toppings

  • 1 1/2 cup (86 grams) Cremini Mushrooms (stems removed, sliced)
  • 1 cup (100 grams) Shaved Asparagus
  • 1/4 cup (30 grams) Kalamata Olives (quartered)
  • 1 1/2 cup (40 grams) Spinach Arugula Mix (loosely packed)
  • 2 Handfuls Sliced Cherry Tomatoes (optional)

Cheeses

  • 1/2 cup (55 grams) Mozzarella Cheese (shredded)
  • 1/2 cup (35 grams) Feta Cheese (crumbled)

Others

  • 1 tablespoon Olive Oil (extra virgin)
  • 1/8 teaspoon Crushed Red Pepper Flakes
  • 1/8 teaspoon Dried Oregano
  • Balsamic Glaze (or thick aged balsamic vinegar for drizzling, optional)

Instructions

  1. Preheat Oven: Set an oven rack to the highest position and insert a sheet pan, pizza stone, or cast iron skillet. Preheat the oven to 550°F (287°C). If your oven maxes at 500°F, use that setting.
  2. Sauté Mushrooms: Heat the olive oil in a sauté pan until shimmering. Add the sliced cremini mushrooms and cook, stirring occasionally, for around 5 minutes until they are nicely seared. Remove from heat and set aside.
  3. Assemble Pizzas: Place each piece of naan on separate sheets of parchment paper. Spread a layer of lemon basil pesto over each naan almost to the edges. Evenly distribute the shaved asparagus, sautéed mushrooms, quartered kalamata olives, a pinch of crushed red pepper flakes, dried oregano, shredded mozzarella cheese, and some crumbled feta (reserving some for topping after baking).
  4. Bake Pizzas: Carefully remove the hot pan from the oven. Transfer the flatbreads with parchment onto the pan, baking one at a time if using cast iron skillet. Bake them on the top rack for 5 to 7 minutes until the cheese melts and the naan turns golden brown.
  5. Add Fresh Toppings & Serve: Remove pizzas and transfer to a cutting board. Top with a generous handful of spinach and arugula mix, sprinkle remaining feta, add sliced cherry tomatoes if using, and drizzle with balsamic glaze. Slice with a pizza cutter and serve immediately, optionally seasoning further with sea salt and red pepper flakes.

Notes

  • Use naan flatbread as the base for its sturdy yet soft texture that crisps well under high heat.
  • Shaving the asparagus ensures a tender, easy-to-bite texture on the pizza.
  • The high oven temperature helps achieve a crisp crust and perfectly melted cheese quickly.
  • Balsamic glaze adds a sweet tangy finish but can be omitted or replaced with a drizzle of good quality aged balsamic vinegar.
  • For a spicier kick, adjust the amount of crushed red pepper flakes according to taste.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/veggie-flatbread-pizza-with-pesto-mushrooms-and-feta-recipe/