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Close-up of blistered golden-brown edges on a Mediterranean Flatbread Pizza with bright red cherry tomatoes and dark purple kalamata olives.

Ultimate Rustic Mediterranean Flatbread Pizza

Craft a visually stunning Mediterranean Flatbread Pizza featuring a glossy caramelized red onion relish, blistered golden-brown edges, and a generous topping of crumbled white feta, bright cherry tomatoes, and sliced kalamata olives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Flatbread Ingredients
  • 1 large pre-baked rectangular artisan flatbread about 12x8 inches (30x20 cm)
  • 2 tbsp (30ml) extra-virgin olive oil divided
  • 2 large red onions thinly sliced (about 4 cups or 400g)
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15g) dark brown sugar
  • 1/2 tsp (3g) sea salt
  • 1 cup (150g) feta cheese crumbled white
  • 1 cup (150g) cherry tomatoes bright red, halved
  • 1/2 cup (65g) kalamata olives pitted and sliced dark purple
  • 1/4 cup (15g) fresh parsley chopped green flakes

Equipment

  • 1 Heavy-Duty Baking Sheet or Pizza Stone Essential for creating blistered, golden-brown edges.
  • 1 Large Stainless Steel or Cast Iron Skillet Required for evenly caramelizing the red onion relish.
  • 1 Rustic Wooden Cutting Board For resting and presenting the hot pizza.

Method
 

Preparation and Baking
  1. Place your skillet over medium-low heat and add 1 tablespoon (15ml) of olive oil. Add the thinly sliced red onions and sea salt, stirring occasionally for 15-20 minutes until deeply softened.
  2. Pour the balsamic vinegar and dark brown sugar into the onions. Stir constantly for 3 to 5 minutes until the liquid reduces, creating a glossy, deep-purple caramelized red onion relish. Remove from heat.
  3. Preheat your oven to 450°F (230°C). Place the rustic rectangular baked flatbread crust on parchment paper and brush the perimeter with the remaining 1 tablespoon (15ml) of olive oil to ensure blistered edges.
  4. Spread the cooled glossy deep-purple relish evenly over the crust. Generously top with crumbled white feta cheese, followed by the bright red halved cherry tomatoes (cut-side up) and sliced dark purple kalamata olives.
  5. Transfer the flatbread to your preheated baking sheet or pizza stone. Bake for 8 to 12 minutes until you achieve blistered, golden-brown edges and the feta softens slightly.
  6. Transfer to a rustic wooden cutting board and let rest for 3 minutes. Garnish with fresh chopped green parsley flakes, slice, and serve warm.

Notes

Tip 1. For best results, allow your crumbled feta cheese to come to room temperature before baking to ensure even heating.
Tip 2. Deseed exceptionally juicy cherry tomatoes before placing them on the flatbread to prevent a soggy crust.