These Super Easy Flatbread Pizzas are ready in just 30 minutes! They're great for a quick veggie dinner. All you need are a couple of store-bought ingredients, and you're ready to go!
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Friday night is pizza night in my house and it's a tradition we all love. It started when my daughter was 5, (she's now 18!) it was our way of celebrating the end of the school and working week.
Some weeks I like to make a proper homemade pizza but sometimes when it's been an especially busy week, I make these flatbread pizzas. Made with just a few store-bought ingredients they are super easy to make, taste amazing and are ready in just 30 minutes. What's not to love?
We love artichoke pizza so for this one, I've upped the ante and added spinach, courgette and lemon to lift all those flavours. I added crumbled feta and chilli flakes at the end to really up the flavour. As always you may want to hold the chilli flakes for the kids.
What You'll Need
- Flatbreads - I use 2 large flatbreads, you can buy plain flatbread but I find the flavoured breads are great for adding extra flavour. With that in mind, I use garlic and parsley flatbread.
- Cheese - You will need 2 balls of fresh mozzarella, fresh is best but you can use grated mozzarella if that's what you have. I also add crumbled feta to these flatbreads when they are cooked.
- Vegetables - I add baby spinach, courgette (zucchini), deli-style artichokes and red onion.
- Herbs/Spices/Oil - You will also need fresh basil, dried red chilli flakes, salt, pepper and olive oil. I also add some lemon juice to these to lift those flavours.
How To Make Flatbread Pizzas
1. Place the flatbread on a large baking tray. Add the sliced mozzarella to the flatbread.
2. Top the mozzarella with the baby spinach.
3. Place the courgette, artichokes and red on top of the spinach then drizzle with olive oil. Add a little salt and black pepper then make in the oven for 20 - 25 minutes. Once cooked crumble over the feta add the basil leaves and sprinkle some chilli flakes over them.
Top Tips
- These flatbread pizzas are a little bit of a cheat, you buy the flatbread and then assemble the pizza. And you know what? I think it's ok to cheat a little bit in the kitchen. I recommend buying good quality flatbreads that are thick enough to hold the toppings. However, if you want to make your own flatbreads then that's ok too.
- We used to love making these when my daughter was younger. If you have young children, get them making their own pizzas, it's a great way to get them involved in the kitchen and get them interested in trying new veggies.
- Swap the toppings. These pizzas are very adaptable, you can easily swap the veggies for what suits you. You could also try simple toppings or top the bread with pizza sauce and mozzarella.
FAQs
It depends on how thin your flatbreads are and what kind of flour they are made from. Flatbread made with wholewheat or whole-grain flour would be slightly healthier.
Yes, you can make these a couple of hours ahead, if you want to. However, this flatbread pizza is so quick and easy to make you might just want to make them fresh.
I don't recommend freezing these pizzas. If you do have any leftovers they taste really great cold and will last up to 2 days in the fridge.
More Quick and Easy Recipes
- Naan Pizza - Ready in 20 minutes these naan pizzas are perfect for dinner in a hurry! Really easy to make and they taste amazing! We like to have these for a quick weeknight dinner served with a nice green salad.
- Halloumi Fajitas - Another dinner that you can have on the table in just 20 minutes these halloumi fajitas are packed with flavour and easy to make.
- Creamy Red Pesto Pasta - Creamy, cheesy and delicious, this red pesto pasta is a quick and easy pasta dish. Great for a tasty weeknight dinner that's ready in just 30 minutes!
More Pizza Ideas
Artichoke and Spinach Flatbread Pizza
Ingredients
- 2 210g Flatbreads
- 2 150g Balls of fresh mozzarella sliced
- 1 240g courgette shaved into ribbons
- 60 g baby spinach
- 200 g artichoke hearts halved or quartered depending how big they are
- 1 180g red onion cut in half then sliced thinly
- 2 cloves of garlic sliced thinly
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 50 g feta cheese crumbled
- The zest of 1 lemon
For serving
- 1 teaspoon red chilli flakes (optional)
- 1 small handful fresh basil leaves torn
- 1 tsp extra virgin olive oil (optional)
- Lemon wedges
Instructions
- Preheat the oven to 200° C / 392℉, I use an electric, fan-assisted oven please adjust according to your own oven.
- Place the flatbreads on two baking trays, then place the mozzarella on the flatbreads. Top with garlic, then spinach, red onion, courgette and artichoke. Add the lemon zest, salt and black pepper then drizzle over the oil.
- Bake in the oven for 20 to 25 minutes, until the cheese is bubbling and golden brown. Remove from the oven, top with the crumbled feta, basil leaves and chilli flakes, if using. Add a squeeze of lemon and more freshly ground black pepper to serve.
Notes
- Flatbreads - I buy my flatbreads for this recipe, I use large garlic and parsley flatbreads. You may need to use more flatbreads depending on how big they are.
- Cheese - All cheese is full fat, you can use low-fat options if you wish.
- Swaps - These pizzas are very easy to adapt, you can easily swap ingredients of your choosing.
- Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
*First published July 2017, updated March 2025 with new photos and more information.
Lynn | The Road to Honey
What an elegant flatbread Michelle. It's the perfect little pizza for spring. And you gotta love how quick and easy it is to get something so beautiful on the table.
Michelle Alston
Thank you so much Lynn x I love anything that comes together this quickly 😉
Amber
This sounds and looks amazing. Loving the added pine nuts!
Michelle Alston
Thanks Amber x
Marisa Franca @ All Our Way
There is no way I could ever resist this! Call it flatbread, call it pizza, just call it delicious!! We are having pizza tonight but it won't look like this.
Michelle Alston
Thank you so much Marisa x
Emma @ Supper in the Suburbs
This looks delicious. When I was growing up Saturday night was pizza night. I wish I could say our creations were as exciting as this but it was always store bought bases, tomato puree, cheddar cheese and some pepperoni! How things change!
Michelle Alston
Thanks Emma x I have to say my childhood pizzas were exactly the same 😉
Veena Azmanov
Ahh! I thought I was one of the weird ones who loves artichokes on my pizza!! It's so does taste awesome doesn't it? Love the addition of spinach.. Yum
Michelle Alston
Ahh Veena it's so good! Nothing weird about it at all 😉
Natalia
This is a great way to use more artichokes in our meals. It looks beautiful!
Michelle Alston
Thanks Natalia x
Lucy @ Supergoldenbakes
I'm all for tradition to make evenings in fun and something to look forward to. This pizza a a great cheat for when the week is just too busy to contemplate pizza from scratch - far better than take out.
Michelle Alston
Thanks Lucy, totally agree, it's so much better than take out 😉
Dannii
This is a beautiful looking pizza. I love adding artichoke on a pizza, as it gives it such a meaty texture.
Michelle Alston
Thanks Dannii, it's definitely one of my favourite pizza toppings 🙂