Three-Cheese Mediterranean Flatbreads
Pizza seems to be a favorite food for most people, including myself. I used to eat any sort of pizza I wasn’t allergic to with no regard to how excessively processed it was. All I knew was that it tasted delicious. Fast forward a few years, and I still love pizza–as long as it’s homemade or from an authentic Neapolitan restaurant. Today’s recipe for Three-Cheese Mediterranean Flatbreads isn’t the traditional pizza you normally think of, but it’s just as enticing and comes without the ultra-processed ingredients.
Instead of the thick greasy crust found with takeout pizza, Three-Cheese Mediterranean Flatbreads use homemade naan for the crust. Naan is an Indian flatbread made from flour, salt, yeast, Greek yogurt, ghee (or butter), and water. They’re light, puffy, and soft and work beautifully as a base for this recipe. If you’d prefer something more authentically Mediterranean try making pita bread instead! Pitas use olive oil instead of ghee and more water and no yogurt. Both work well, but I tend to prefer naan for this recipe.
Note: The naan can be made the day before to make assembling the flatbreads easier.
How to Top Three-Cheese Mediterranean Flatbreads
The toppings for Three-Cheese Mediterranean Flatbreads are pretty flexible. I like to try different types of cheese or greens whenever I make them. For the cheese, I used fresh mozzarella, feta, and Romano. Parmesan or Asiago also work well in place of Romano…or use them all! However, I cannot emphasize enough the importance of using high quality cheeses. Fresh mozzarella is so wonderful and has a much different texture than low-moisture mozz. Although low-moisture will work, it won’t have the same authentic feel. Also, please take the time to grate your own Romano and crumble your own feta! Pre-shredded/crumbled cheeses have so many extra ingredients as anti-caking agents. This “sawdust” makes it hard for the cheese to melt and detracts from flavor and texture. It may take a few more minutes, but it is so worth it!
Mediterranean Inspired Veggies
For the rest of the toppings, I caramelize a diced red onion by sautéing it in olive oil until it browns. Then I add spinach or arugula to the pan until it wilts. If you like kale better (or any other green), give that a try instead. The rest of my toppings include brined artichoke hearts, pepperoncini peppers, and Kalamata olives. The peppers are super spicy and could be replaced with fresh bell peppers. Black or green olives could also replace or supplement the Kalamata.
The options for topping Three-Cheese Mediterranean Flatbreads are endless. I like to top the flatbreads with fresh basil leaves right before baking and drizzle them with balsamic vinegar before serving. You could even top them with Tzatziki sauce if you’d like to make it more Greek. Experiment with new cheeses and if meat is something you include in your diet, toss on some shredded Greek chicken before baking. The beauty of flatbreads and pizzas is the possibility to make them personal. Enjoy!