Ingredients:
- 3 pieces (approx. 5 oz / 140g each) Stonefire Naan or store-bought flatbread
- 3 tbsp (45ml) Extra virgin olive oil
- 2 cloves (6g) Garlic, minced
- 1 cup (115g) Shredded mozzarella cheese
- ½ cup (75g) Feta cheese, crumbled
- ½ cup (75g) Kalamata olives, pitted and halved
- 1 cup (150g) Cherry tomatoes, quartered
- ½ cup (60g) Red onion, thinly sliced
- ½ cup (40g) Artichoke hearts, drained and chopped
- 1 tsp (2g) Dried oregano
- ½ cup (120g) Greek yogurt
- 1 tbsp (15ml) Lemon juice
- 1 tbsp (15g) Fresh dill, chopped
- 1 pinch (1g) Salt
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the olive oil and minced garlic. Brush the garlic oil evenly across the top of each flatbread until glistening.
- Sprinkle a generous layer of shredded mozzarella across each flatbread base to create a moisture barrier.
- Evenly distribute the quartered cherry tomatoes, sliced red onions, and chopped artichoke hearts over the cheese.
- Top with halved Kalamata olives, crumbled feta, and a sprinkle of dried oregano.
- Bake on the center rack for 8–10 minutes until the cheese is bubbling and the edges of the flatbread are mahogany brown.
- Prepare the tzatziki drizzle by mixing Greek yogurt, lemon juice, fresh dill, and salt. Drizzle over the finished pizzas before serving.