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Three-Cheese Mediterranean Flatbreads

Three-Cheese Mediterranean Flatbreads are made of homemade naan topped with fresh mozzarella, feta, and Romano cheeses, Kalamata olives, artichokes, spinach, and caramelized onion.
Prep Time45 mins
Cook Time45 mins
Resting Time1 hr 40 mins
Total Time3 hrs 10 mins
Servings: 6 flatbreads
Author: Rachel Alexandra


  • Rolling Pin
  • Pizza steel
  • Stand mixer with bread hook
  • Cheese grater



  • 1 ⅔ cups bread flour
  • cup white whole wheat flour
  • ½ tsp Celtic sea salt
  • 1 ⅛ tsp active dry yeast
  • ¾ cup plain Greek yogurt
  • 2 Tbsp Organic Valley ghee melted (plus extra for brushing)
  • ¼ cup water


  • 1 Tbsp olive oil
  • 1 medium red onion diced
  • 6 cups spinach or arugula
  • 12 oz fresh mozzarella cheese sliced
  • 3 oz feta cheese freshly crumbled
  • oz Romano or Parmesan cheese freshly grated
  • 20 Kalamata olives halved
  • 14 oz canned artichokes quartered
  • 10 pepperoncini peppers sliced
  • ¼ cup fresh basil
  • Balsamic vinegar optional



  • In the bowl of a stand mixer fitted with a dough hook, add both flours, salt, and yeast. Whisk to combine.
  • Then add the Greek yogurt and melted ghee. Turn the mixer on low speed.
  • As the dough forms in to a shaggy mass, gradually add the water. You may need slightly more or less, so go slowly and assess the consistency of the dough. It should form into a soft dough ball that is slightly tacky.
  • Continue kneading on low speed for about 10 minutes. If you don't have a stand mixer, this could be done by hand on a lightly floured surface.
  • Lightly coat the bowl with olive oil so the dough doesn't stick and cover it with plastic wrap for about 1 1/2 hours.
  • Halfway through rising, place a pizza steel in the oven and preheat to 475°. Let the steel heat in the oven for 45 minutes.
  • When the dough has risen, divide it into 4-6 balls. Place them on a lightly floured surface and cover with a clean dish towel for 10 minutes.
  • Use a rolling pin to roll out each dough ball until it is ¼ inch thick. If desired, brush the tops of each one with melted ghee.
  • Transfer as many flatbreads to the pizza steel as will fit without touching each other. Bake for 6-7 minutes. They should be browned on the bottom and puffy when done.
  • Remove the naan from oven and repeat with the remaining pieces. Set aside while you prepare the toppings.

Toppings and Assembly

  • Preheat a pizza steel in the oven at 350°F.
  • Heat the olive oil in a frying pan and add the diced onion on medium heat.
  • Sauté until the onion begins to brown. Then add the spinach and continue cooking until it wilts. Stir occasionally to prevent anything from burning.
  • When the onion and spinach are cooked, removed from heat.
  • On each flatbread, evenly distribute the fresh mozzarella slices.
  • Then add the onion/spinach mixture, artichokes, olives, and pepperoncini.
  • Top each flatbread with feta and Romano cheeses and finally, basil leaves.
  • Place as many flatbreads as you can on the pizza steel and bake until the cheese is melted and beginning to brown (about 20-25 minutes). Remove from oven and transfer to a cooling rack. Repeat with the remaining flatbreads.
  • If desired, drizzle balsamic vinegar over the flatbreads before serving.


  • Naan recipe adapted from Joy of Cooking.
  • Butter can be used in place of ghee in the naan.
  • The naan can be made a day in advance to make assembling the flatbreads easier.
  • If you don't have a pizza steel, a regular baking sheet or pizza stone will work too.
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