Flatbread Friday

by  Autumn — June 8, 2017

Making your own flatbread is such a great alternative to a pizza night on Friday (not that that’s not delicious too!). Flatbreads are quick and easy to make, and the thing that I love about having it at the end of a week is that you can use up whatever produce/food you have left on hand. Chances are it will taste good on a flatbread!

This recipe is Mediterranean-inspired, but feel free to add to or substitute whatever ingredients you like or have on hand. I love that it is filling enough to satisfy, but still light enough that I don’t feel tired or weighed down after eating it. I think this would also be a great option to have out on a platter for a brunch or party because it’s just as tasty at room temperature as it is hot. Plus it is so pretty to look at!

Mediterranean Flatbread
Prep time
Cook time
Total time
  • Flatbread of choice- I used one that I purchased from a local Mediterranean restaurant
  • 1 link chicken sausage- I used a “caprese” variety, but Italian would be good here too
  • 1 cup arugula
  • ½ cup cilantro
  • ½-1 cup sliced mushrooms
  • ½ cup sliced cherry tomatoes
  • Feta cheese
  • Tahini
  1. Preheat the oven to 400°F. Place flatbread on a large baking sheet and par-bake in the oven for about 5 minutes, or until starting to turn golden brown. Remove from oven.
  2. While the flatbread is baking, sauté the mushrooms and sliced chicken sausage in a pan with 1 Tbsp olive oil.
  3. Spread the arugula evenly over the par-baked flatbread, then spoon the sausage/mushroom mixture over the arugula. Top with the tomatoes and a sprinkle of Feta cheese. Drizzle with tahini.
  4. Put the completed flatbread back into the hot oven to heat through and lightly melt the cheese, about 4-5 minutes. Enjoy!