Ingredients

1 piece flatbread (such as naan or pita)

1 cup shredded mozzarella cheese

1/2 cup torn fresh spinach

1/2 cup sliced red onion

3 cloves garlic, thinly sliced

1/2 cup crumbled feta cheese

1/4 tsp garlic powder

1/4 tsp sea salt

1/8 tsp ground black pepper

Extra virgin olive oil for drizzling (or any mild-flavored oil)

Instructions

Step 1: Preheat your oven to 450°F with a baking sheet inside, or set your air fryer to 400°F. Prepare the toppings by thinly slicing the garlic, slicing the red onion into 1/4-inch pieces, tearing the spinach into bite-sized pieces, and crumbling the feta cheese.

Step 2: Place the flatbread on a piece of parchment paper or directly on the preheated baking sheet. Spread the shredded mozzarella evenly over the flatbread as a base layer.

Step 3: Distribute the sliced garlic, red onion, and torn spinach evenly over the mozzarella. Sprinkle the crumbled feta cheese on top, then season with garlic powder, sea salt, and black pepper.

Step 4: Bake in the oven for 10-12 minutes or air fry for 4-5 minutes. The pizza is ready when the mozzarella is melted and bubbly, the feta has softened, and the edges of the flatbread are golden brown.

Step 5: Remove from the oven or air fryer and let it rest for 1-2 minutes. Drizzle lightly with extra virgin olive oil before slicing into wedges and serving warm.

Tips & Variations

Pre-bake the flatbread for 3-4 minutes before adding toppings to avoid sogginess and ensure a crispy crust.

Use naan, pita, lavash, or store-bought pizza flatbread—choose a thick, sturdy base for the best texture.

Swap mozzarella for provolone, Monterey Jack, or a dairy-free cheese alternative to suit your preference.

Replace fresh spinach with thawed and well-drained frozen spinach, or try greens like arugula or kale; add arugula after baking to keep it fresh.

For a milder cheese flavor, substitute feta with goat cheese, ricotta, or extra mozzarella.

To reduce onion sharpness, soak sliced yellow onions in cold water for 10 minutes before assembling.

Drizzle oil sparingly before baking to prevent greasiness and promote crispness.

FAQs

Can I use other types of flatbread for this pizza?

Yes, you can use naan, pita, lavash, or any store-bought flatbread. Just choose a thicker, sturdier flatbread to hold the toppings well and prevent sogginess.

How do I avoid a soggy flatbread crust?

Pre-bake your flatbread for 3-4 minutes before adding toppings to create a crispy base. Also, avoid overloading with water-rich ingredients and consider sautéing spinach briefly to reduce moisture.