Sun-Dried Tomato Feta Flatbread Pizza
This flatbread pizza with feta and sun-dried tomatoes is baked on a crisp homemade crust and topped with layers of rich cheese, briny olives, and aromatic herbs. Perfect for sharing—or keeping all to yourself!
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.