Can I use different cheese instead of mozzarella?

Yes! Provolone melts beautifully and adds a sharper flavor, while Monterey Jack keeps things mild. Just avoid hard cheeses like Parmesan as your base layer since they don't melt the same way.

What if my spinach makes the flatbread soggy?

If you're worried about moisture, quickly sauté the spinach in a dry pan for 30 seconds to remove excess water, then let it cool before adding to your flatbread. Also, always put that mozzarella layer down first as your moisture barrier.

Can I make this spinach and feta flatbread pizza ahead of time?

You can assemble it up to 2 hours ahead and keep it covered in the fridge, but I'd add an extra minute or two to the baking time since you're starting with cold ingredients. The texture is definitely best when baked immediately after assembly.

Easy Mediterranean Spinach and Feta Flatbread Pizza Recipe in 20 Minutes

Name: Easy Mediterranean Spinach and Feta Flatbread Pizza
Prep time: 5 min
Cook time: 11 min
Total time: 17 min
Cuisine: Mediterranean
Ingredients: 1 piece thick flatbread or naan bread (about 8-10 inches); 1 cup shredded mozzarella cheese; ¼ teaspoon garlic powder; ⅛ teaspoon freshly ground black pepper; ½ cup fresh baby spinach leaves, stems removed; ½ cup red onion, sliced into thin half-moons; 3 large garlic cloves, sliced paper-thin; ½ cup crumbled feta cheese; ¼ teaspoon coarse sea salt; 2-3 tablespoons extra virgin olive oil for drizzling

Easy Mediterranean Spinach and Feta Flatbread Pizza

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Mediterranean-inspired flatbread pizza with spinach, feta, and fresh herbs. Beginner-friendly recipe ready in 17 minutes.

Author: Sarah Mae Carter
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 17 minutes
Yield: 2-3 servings 1x
Category: Main Dish
Method: Bake
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1 piece thick flatbread or naan bread (about 8–10 inches)
1 cup shredded mozzarella cheese
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
½ cup fresh baby spinach leaves, stems removed
½ cup red onion, sliced into thin half-moons
3 large garlic cloves, sliced paper-thin
½ cup crumbled feta cheese
¼ teaspoon coarse sea salt
2–3 tablespoons extra virgin olive oil for drizzling

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Instructions

If using conventional oven, place baking sheet or pizza stone on middle rack and preheat to 450°F for at least 15 minutes. Air fryer users can skip preheating.
Spread mozzarella cheese evenly across flatbread, leaving ½-inch border around edges.
Sprinkle garlic powder and black pepper evenly over cheese layer.
Distribute spinach leaves first, then add sliced red onions and paper-thin garlic slices. Scatter crumbled feta cheese on top, pressing gently to help adhere.
Transfer assembled flatbread to preheated baking sheet and bake 10-12 minutes until mozzarella is bubbly and browning in spots, edges golden and crispy. For air fryer: cook at 375°F for 5-6 minutes, checking at 4 minutes.
Remove from oven and immediately drizzle with olive oil, sprinkle with sea salt while hot.
Let rest 3-4 minutes before slicing to prevent toppings from sliding off.

Notes

Use thick, sturdy flatbread or naan (8-10 inches) that can handle toppings well. Thin sandwich flatbreads may become soggy.
Layer ingredients properly: mozzarella first as moisture barrier, then spinach, onions, garlic, finish with feta for best results.

Nutrition

Serving Size: 1/2 flatbread
Calories: 420 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 45 mg

Find it online: https://www.benefitiany.com/spinach-and-feta-flatbread-pizza/