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Three-Cheese Mediterranean Flatbreads

Course: Main Course
Cuisine: Mediterranean
Keyword: artichoke, basil, feta, flatbread, Greek, herbs, mozzarella, olives, Parmesan, pizza, Romano, spinach, three-cheese, vegetarian
Prep Time: 45 minutes
Cook Time: 45 minutes
Resting Time: 1 hour 40 minutes
Total Time: 3 hours 10 minutes
Servings: 6 flatbreads
Author: Rachel Alexandra
Three-Cheese Mediterranean Flatbreads are made of homemade naan topped with fresh mozzarella, feta, and Romano cheeses, Kalamata olives, artichokes, spinach, and caramelized onion.
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Equipment

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

Ingredients

Naan

  • 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

Toppings

  • 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

Instructions

Naan

  • 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.

Notes

  • 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.