This easy Sun-Dried Tomato & Feta Flatbread Pizza pairs a crisp, homemade dough with gooey mozzarella, tangy sun-dried tomatoes, briny olives, and creamy feta.
A simple egg wash adds golden edges, while a sprinkle of herbs and fresh parsley brightens every bite—perfect for weeknight dinners or casual entertaining.
Why You’ll Love This Recipe
Homemade yet simple – A no-knead feel with minimal hands-on time
Flavor contrast – Sweet-tart tomatoes, salty feta, and mellow mozzarella
Crisp, golden crust – Egg wash ensures a beautifully browned edge
Make-two for sharing – Doubles easily for guests or leftovers
Customizable toppings – Swap in your favorite olives, cheeses, or herbs
Ingredient Highlights
Yeasted dough – Warm water, yeast, olive oil, and flour for a crisp base
Mozzarella – Sliced for even, gooey coverage
Sun-dried tomatoes & olives – Sweet-tart and briny accents
Feta – Crumbled for creamy, tangy pops
Herbs & egg wash – Dried basil/oregano plus egg wash for golden, aromatic crust
Pro Tips Before You Start
Temper the mixing bowl with hot water to keep yeast happy.
Proof yeast visually—wait for foamy bubbles before adding flour.
Divide dough evenly for uniform baking time on two pans.
Light dusting of flour prevents sticking during rolling.
Watch bake time—pizza finishes quickly under a hot oven.
How to Make Flatbread Pizza
Step 1: Proof the Yeast
Warm a metal bowl with hot tap water, then dry.
Combine warm water and yeast; stir briefly. Let foam for 3 minutes.
Step 2: Form the Dough
Sift together flour, salt, and sugar.
Add olive oil to yeast mixture, pour in flour, and stir until absorbed.
Knead on a floured surface 4–5 minutes.
Return to bowl, cover, and let rest 5 minutes on a warm oven top.
Step 3: Shape the Flatbreads
Preheat oven to 500°F and spray two baking sheets.
Divide dough in half; roll each into a rough rectangle to fit the pan.
Transfer and press into corners.
Step 4: Egg Wash & Cheese
Whisk egg and water; brush perimeter of dough.
Layer mozzarella, leaving the border clear.
Step 5: Add Toppings & Bake
Scatter sun-dried tomatoes, olives, and feta. Sprinkle basil and oregano.
Bake 10 minutes until cheese bubbles and crust browns.
Step 6: Garnish & Serve
Remove from oven, top with fresh parsley, slice into wedges, and serve immediately.
Serving Suggestions
Drizzle with chili oil or balsamic glaze
Pair with a crisp green salad or Caesar salad
Serve alongside garlic knots or roasted vegetables
Variations & Substitutions
Swap feta for goat cheese or ricotta
Add thinly sliced red onion or roasted peppers
Use fresh tomatoes in summer instead of sun-dried
Substitute whole-wheat flour for half the all-purpose
Storage & Leftovers
Store cooled slices in an airtight container up to 2 days
Reheat under the broiler or in a 375°F oven for 5 minutes
Freeze individual slices; thaw and reheat in the oven
FAQs
Can I use instant yeast instead of active dry?
Yes—use the same amount; proof directly without tempering.
What if I don’t have sun-dried tomatoes in oil?
Rehydrate dried tomatoes in hot water 10 minutes, drain well.
Do I need to preheat the baking sheets?
No—spraying is sufficient; preheating the oven to 500°F ensures crispness.
Can I make the dough ahead of time?
Refrigerate covered dough for up to 8 hours before shaping and baking.
How do I prevent the crust from burning?
Watch the edges after 8 minutes; tent foil if they brown too quickly.
Is it okay to use shredded mozzarella instead of slices?
Yes—just spread evenly, though slices help prevent over-browning.
Can I turn these into mini pizzas?
Absolutely—divide into more pieces and reduce bake time to 8–9 minutes.
Final Thoughts
This Sun-Dried Tomato & Feta Flatbread Pizza delivers gourmet flavor with minimal effort.
Crisp edges, melty cheese, and bold Mediterranean toppings make it a standout—and once you master the dough, endless variations await!
Sun-Dried Tomato Feta Flatbread Pizza
Ingredients
For the Dough:
- ¾ cup warm water 110°F
- 1 tsp active dry yeast
- 1½ Tbsp olive oil
- 1 tsp sugar
- 2¼ cups all-purpose flour
- ½ tsp salt
For the Pizza:
- 8 oz mozzarella sliced
- ½ cup sun-dried tomatoes chopped
- ¼ cup black olives
- 6 oz feta crumbled
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 Tbsp fresh parsley chopped
- 1 large egg + 1 Tbsp water egg wash
- Nonstick spray
Instructions
- Warm bowl, proof yeast in water.
- Sift 2 cups flour, salt, sugar; mix with oil and yeast; knead 4–5 min. Rest dough 5 min.
- Preheat oven 500°F; spray two pans. Divide and roll dough to fit pans.
- Brush borders with egg wash; layer mozzarella.
- Top with tomatoes, olives, feta, and herbs.
- See full steps with tips & photos → https://wimpysdiner.net/sun-dried-tomato-feta-flatbread-pizza/
Notes
- If you prefer extra crispy crust, bake directly on a pizza stone or preheated steel.
- For quicker prep, substitute dough with store-bought flatbread or naan.
- Leftover dough? Store in the fridge for up to 2 days, or freeze for later.
