Mediterranean Flatbread
Warm flatbread layered with herbed ricotta, olives, blistered tomatoes and feta, on the table in 20 minutes.
A flatbread is the fastest route to something that feels like an occasion. Spread a herbed ricotta base, pile on briny olives and tomatoes, and let a hot oven do the rest. It works as dinner with a salad, or cut small as something to hand round.
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How to make Mediterranean Flatbread
Ingredients
Quantities scale automatically. Cooking times stay the same.
Base
Toppings
Equipment
- Baking sheet
- Small mixing bowl
Method
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1
Heat the oven
Heat the oven to 220C / 425F and slide a baking sheet in to warm. A preheated tray is what keeps the base crisp rather than soft.
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2
Mix the ricotta
Stir the ricotta with the grated garlic, oregano, lemon zest, 1 tablespoon of the olive oil and a good pinch of salt until smooth and spreadable.
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3
Assemble
Spread the herbed ricotta over the flatbreads, leaving a 1 cm border. Scatter over the tomatoes, olives and red onion, then drizzle with the remaining oil.
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4
Bake
Bake on the hot tray for 10-12 minutes, until the edges are deep golden and the tomatoes have burst and started to caramelise.
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5
Finish off the heat
Crumble the feta over the hot flatbread so it softens without drying out, then add the herbs, chilli flakes and pepper.
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6
Slice and serve
Rest for 2 minutes, then cut into wedges and serve warm.
Cook’s tips
- Add the feta after baking. Baked feta goes chalky, while residual heat leaves it creamy.
- Drain the ricotta in a sieve for ten minutes if it looks watery, or the base will steam.
- A pizza stone or upturned heavy baking sheet gets you closest to a proper crisp bottom.
Variations
- Add thin ribbons of courgette and a handful of pine nuts before baking.
- Swap ricotta for hummus and skip the oven for a no-cook lunch version.
- Lay over prosciutto and rocket after baking for a salty, peppery finish.
Storage and make-ahead
Flatbread is best fresh. Leftover slices keep a day in the fridge and revive well in a hot oven for 5 minutes; avoid the microwave, which softens the base.
Nutrition per serving
| Calories | 452 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 44 g |
| Fat | 23 g |
| Fibre | 4 g |
| Sugar | 5 g |
| Sodium | 880 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
