Ingredients
| 2 | flatbread crusts | |
| 1/2 cup | marinara sauce | |
| 1/4 tsp | garlic powder | |
| 1/4 tsp | dried basil | |
| 1/4 tsp | dried oregano | |
| 1/4 tsp | dried parsley | |
| 1/4 tsp | salt | |
| 1/8 tsp | black pepper | |
| 1 cup | shredded mozzrella | |
| 1 | roasted pepper, chopped | |
| 1/2 cup | sliced black olives | |
| 1/2 cup | artichoke hearts in oil, drained and chopped | |
| 1/4 cup | finely chopped red onion | |
| 1/4 cup | crumbled feta | |
| red pepper flakes, to garnish |
Directions
- Preheat oven to 450 F. Place flatbread crusts on a large, parchment-lined baking sheet. Spread sauce over the crust, leaving a ½” border.
- Combine garlic powder, basil, oregano, parsley, salt, and pepper in a small bowl, and then sprinkle over the sauce in an even layer.
- Sprinkle the crust with a layer of mozzarella, and then layer roasted red peppers, olives, artichokes, and red onion. Finish with a layer of feta.
- Place flatbreads in the oven and bake for 10-12 minutes, or until cheese is melted and flatbreads are golden along the edges.
- Remove from oven, slice and serve! Sprinkle with red pepper flakes, if desired.