FLATBREAD PIZZAS WITH OLIVES, FETA AND ARTICHOKES

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Flatbread Pizzas with Olives, Feta and Artichokes image

Categories     Olive     Tomato     Bake     Vegetarian     Quick & Easy     Lunch     Feta     Artichoke     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2; can be doubled

Number Of Ingredients 6

2 6-inch-diameter whole wheat pita breads, cut horizontally in half, or one 24x9-inch soft Armenian lavash bread, halved crosswise
1 6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved
1 5-ounce container sun-dried tomato- and basil-flavored feta cheese spread or 1 1/2 cups crumbled flavored feta cheese
1 14.5-ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives or other brine-cured black olives, coarsely chopped
2 teaspoons dried oregano

Steps:

  • Preheat oven to 450°F. Place breads on 2 baking sheets. Brush breads with some of artichoke marinade. Bake until just beginning to color, about 3 minutes. Cool on sheets 5 minutes.
  • Spread breads almost to edges with feta spread or sprinkle with crumbled feta cheese. Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
  • Bake pizzas until heated through, about 4 minutes. Cut into wedges.

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