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Mediterranean Flatbread

45 Minutes
4 People
Overhead view of sliced mediterranean flatbreads.


4 prebaked Flatbread Crusts
3/4 lb Roma tomatoes (about 4)
1/2 tsp sea salt
1 cup diced yellow bell peppers
1/2 cup sun dried tomatoes
2 Tbsp Kalamata olives
1/2 cup feta cheese


  1. Preheat oven to 400F.

  2. Slice tomatoes in half. Roast on a baking sheet sliced-side up for 15 minutes. Cool slightly and julienne. Place tomatoes in a colander to soak up excess liquid. Season with 1/2 teaspoon sea salt.

  3. In a medium bowl, toss together roasted tomatoes, bell peppers, sun dried tomatoes and olives.

  4. Lower oven temperature to 350F.

  5. Spread 1/3 cup of tomato olive mixture to within 1/2-inch of flatbread crust edge. Sprinkle 2 tablespoons feta cheese over top. Repeat with remaining flatbreads.

  6. Bake until crusts become golden and cheese melts, about 5 minutes.


Calories 285
Protein 12g
Sodium 674mg
Carbohydrates 45g
Fat 8g
Fiber 6g
Cholesterol 25mg
Servings 4