Mediterranean Flatbread

Mediterranean food seems to be a go-to for me when I’m trying to eat better as it’s usually pretty healthy. Plus, I also just love it and think it’s absolutely delicious! This flatbread is loaded with all sorts of my favorites – artichokes, tomatoes, olives and my beloved feta – feta makes it betta! It’s quick to throw together and makes a perfect appetizer or light dinner. I’d pretty much be content eating this all day, every day!
I do want to note that I was able to find garlic naan at my grocery store, as well as Mediterranean feta – both of which I think make a big difference on flavor. Hopefully you can find something similar at your store; if not, you’ll want to add some extra seasoning, as noted in the recipe. This is also one of those add as much or as little as you’d like recipes, so there’s no measurements listed – eye it up and pile on as you please!Mediterranean Flatbread

naan flatbread – I used garlic naan
olive oil
spinach
cherry tomatoes, sliced in half
kalamata olives, pitted and sliced
marinated artichokes, drained & quartered
feta – I recommend a herb or Mediterranean blend if you can find one
shredded parmesan cheese
salt & pepper

Preheat oven to 400º. Line baking sheet with parchment paper and place naan on paper. Brush top side of naan with olive oil. (If your naan is not flavored, add a clove or two of garlic to the olive oil before brushing on. Also, if your feta is not flavored, I would add some seasoning to it, you could try: chopped sun-dried tomatoes, basil, garlic powder.) Layer on toppings. Sprinkle with salt & pepper to taste. Drizzle on a little bit more olive oil. Bake 10-15 minutes or until heated and crust is slightly crispy.Any favorite healthier appetizers or dinners you’ve been loving lately??

-Manda