Mediterranean Veggie Flatbread
Why this recipe works
- Fast to assemble: Using naan as the base keeps the recipe quick while still giving a crisp, bready finish.
- Crisp base: A preheated baking tray helps the flatbreads toast from underneath as soon as they go into the oven.
- Mediterranean-style flavour: Oregano, feta, Kalamata olives and extra-virgin olive oil add salty, herbal depth without needing a sauce.
Get the most out of this recipe
Texture tips
- Keep the vegetables thin: Thin slices cook quickly and release less excess moisture, helping the naan stay crisp around the edges.
- Serve straight from the oven: The base is at its crispest immediately after baking, before the warm toppings have time to soften it.
Ingredient notes
- Use sturdy flatbreads: Naan works well because it is thick enough to hold the vegetables but still crisps at the edges.
- Choose good olives and feta: Kalamata olives and feta provide most of the salty, savoury finish, so their flavour has a noticeable impact.
- Fresh or dried oregano: Dried oregano gives a familiar, concentrated Mediterranean note; fresh oregano tastes brighter and more delicate.
Make-ahead tips
- Prep the vegetables ahead: Slice the pepper, courgette and onion in advance, then toss with oil and oregano just before baking.
- Best eaten freshly baked: The flatbreads can be stored, but the crisp base and warm feta are best when served straight away.
- Reheat on a tray: Warm leftovers on a baking tray at 200°C (390°F) until piping hot and crisp again.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and put a baking tray in to heat up. Halve, deseed and thinly slice the red pepper; thinly slice the courgette and red onion. In a bowl, toss the vegetables with 2 tbsp of the olive oil and the dried oregano.
- Lay the naan breads on the hot tray and quickly arrange the vegetables over the top, keeping them in a fairly even layer. Bake for 10 to 12 minutes until the edges are crisp and the vegetables are tender with a little colour. If your oven has hot spots, rotate the tray halfway through.
- Roughly crumble the feta and scatter it over the hot flatbreads along with the Kalamata olives. Drizzle with the remaining 1 tbsp olive oil, then return to the oven for 1 to 2 minutes just to warm the feta. Serve straight away while the bases are crisp.
Recipe notes
Tips
- Slice the vegetables thinly so they cook through before the naan over-crisps at the edges.
- For the crispest base, preheat the baking tray so the naan starts to toast as soon as it hits the metal.
Substitutions
- Replace Feta cheese with Goat cheese for a creamier, tangier finish.
- Replace Dried oregano with Fresh oregano for a brighter herbal note.
Storage
- Refrigerate up to 2 days
- Best eaten hot from the oven. If you have leftovers, cool, cover and refrigerate; reheat on a baking tray at 200°C (390°F) for 6 to 8 minutes until piping hot and crisp again.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (12min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Gluten Milk Wheat
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