Mediterranean Flatbread
Mediterranean Flatbread is perfectly crisp + chewy with gooey melted cheese. Flavor packed with fresh basil, tomato and a garlicky homemade tzatziki sauce.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Main Course
Servings: 8 [mini] flatbreads
- 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
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.
Serving: 1flatbread