This Mediterranean Flatbread is no respecter of seasons because it rocks every one of them. Any seasonal meal can only be complimented by its scrumptiousness (it's a word, I checked haha). I love it to the moon and back. No, I love it to Mars and back. The crust is made with a soft garlic herb naan bread that's crisp and chewy with a pillowy texture and gooey melted cheese. Topped with fresh basil and tomatoes [FROM MY GARDEN] and a garlicky homemade tzatziki sauce.
How to make a Mediterranean Flatbread:
{printable version with measurements below}
- Preheat the oven to 425° degrees F. to get an extra crisp crust preheat your pizza stone/steel (if you don't own one use a cast iron skillet!)
- While oven preheats prep tzatziki (skip if you're using store bought!)
- Peel your cucumber and slice it in half lengthwise. Use a spoon to scoop out and remove seeds in the middle.
- Using a grater, grate the cucumber in a bowl and sprinkle with some sea salt flakes (to help draw out water) set aside for about 10 minutes.
- In the meantime, combine Greek yogurt, lemon juice, minced garlic, finely chopped dill, salt and fresh ground pepper in separate bowl and mix well.
- From there, squeeze the excess liquid from the salted cucumber. I usually ring it out by squeezing a handful at a time and transferring it to a new bowl. Once you have rung out all the cucumber stir it in with the rest of the tzatziki mix.
- Drizzle with olive oil and refrigerate for about 15 minutes to allow the flavors to meld a bit.
- Place naan in the oven and bake for about 5 minutes or until the crust is golden.
- Once naan is lightly toasted and golden remove from oven and spread an even layer of tzatziki on top.
- Stack fresh basil leaves on top of each other and roll up like a cigar. To chop (chiffonade) the basil, slice across the cigar roll cutting into fine ribbons. Sprinkle cheddar jack, mozzarella, feta crumbles and top with diced tomato.*If you want your basil cooked add it under the cheese so it doesn't dry out.
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- If you like fresh basil cut the same way and add it to the flatbread right when it comes out of the oven
our first home grown San Marzano tomato! ♥️
Shop My Favorite Kitchen Essentials for this Recipe!
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- Finish in the oven: Transfer to the oven and bake about 5 minutes or until the crust is crisp and the cheese has melted. Remove the flatbread from the oven and top with Parmesan.
EAT & ENJOY!
If you’re looking for some other delicious recipes? Check these out!
click photos to link to recipe!
Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!
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Mediterranean Flatbread
Mediterranean Flatbread is perfectly crisp + chewy with gooey melted cheese. Flavor packed with fresh basil, tomato and a garlicky homemade tzatziki sauce.
Ingredients
- 1 batch/package store bought or homemade naan bread
- 1 tomato (I LOVE san marzano, roma or any plum tomatoes for this)
- ½ cup fresh basil
- cheddar jack cheese
- mozzarella cheese (fresh or shredded)
- feta cheese
- parmesan cheese
Homemade Tzatziki
- ½ english cucumber, peeled
- 1 cup plain greek yogurt *I use full fat, but 2% works well too (fat free tastes fine, but the consistency is much thinner)!
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- ½ tablespoon fresh dill, stems removed and finely chopped *or 1 teaspoon of dried dill
- 1 teaspoon maldon sea salt flakes to taste*
- freshly ground black pepper to taste*
- olive oil, to drizzle on top
Instructions
- 1. Preheat the oven to 425° degrees F. to get an extra crisp crust preheat your pizza stone/steel (if you don't own one use a cast iron skillet!)
- While oven preheats prep tzatziki (homemade tzatziki instructions below ↓)
- Place naan in the oven and bake for about 5 minutes or until the crust is golden.
- Once naan is lightly toasted and golden remove from oven and spread an even layer of tzatziki on top.
- Stack fresh basil leaves on top of each other and roll up like a cigar. To chop (chiffonade) the basil, slice across the cigar roll cutting into fine ribbons.then sprinkle cheddar jack, mozzarella, feta crumbles and top with diced tomato.*If you want your basil cooked add it under the cheese so it doesn't dry out. -If you like fresh basil cut the same way and add it to the flatbread right when it comes out of the oven
- Finish in the oven: Transfer to the oven and bake about 5 minutes or until the crust is crisp and the cheese has melted. Remove the flatbread from the oven and top with Parmesan. EAT!
Homemade Tzatziki
- Peel your cucumber and slice it in half lengthwise. Use a spoon to scoop out and remove seeds in the middle.
- Using a grater, grate the cucumber in a bowl and sprinkle with some sea salt flakes (to help draw out water) set aside for about 10 minutes.
- In the meantime, combine Greek yogurt, lemon juice, minced garlic, finely chopped dill, salt and fresh ground pepper in separate bowl and mix well.
- From there, squeeze the excess liquid from the salted cucumber. I usually ring it out by squeezing a handful at a time and transferring it to a new bowl. Once you have rung out all the cucumber stir it in with the rest of the tzatziki mix.
- Drizzle with olive oil and refrigerate for about 15 minutes to allow the flavors to meld a bit.
Nutrition
Serving: 1flatbread
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