Go Back Email Link
+ servings
Mediterranean Flatbread
Print Recipe
5 from 3 votes

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
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Servings: 8 [mini] flatbreads
Author: Callie

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