Mediterranean Flatbread Pizza with Hummus, Feta, and Crisp Edges

Baking the hummus-topped flatbreads at 400°F firms their bases and browns the exposed edges, while the toppings warm without losing their fresh contrast. This Mediterranean flatbread pizza combines creamy hummus, cherry tomatoes, Kalamata olives, feta, and arugula in a crisp, warm slice.

Two flatbreads are coated to the edges with creamy hummus, which makes a soft, savory layer under the toppings. Halved cherry tomatoes, sliced Kalamata olives, and crumbled feta are scattered over it, then finished with olive oil, fresh lemon juice, salt, and pepper. Arugula goes on after baking, so its leafy texture remains distinct against the warmed toppings rather than wilting into the hot surface. The feta adds salty tang.

Watch the rim rather than the hummus: it should turn golden and crispy after 10 to 12 minutes in the 400°F oven. The center will be warm and layered, not deeply browned like a cheese-heavy pizza. Letting the baked flatbreads cool slightly gives the toppings a moment to settle before arugula and slicing. Pulling them early leaves the edges pale and less crisp and can make the base feel underdone.

Slice and serve the flatbreads warm for a weeknight main course or a dish to share. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days; the source recommends reheating them in the oven for the best result. A sharp pizza cutter or chef’s knife makes even pieces.