Sun-Dried Tomato and Artichoke Flatbread with Mixed Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm flatbread topped with roasted garlic, sun-dried tomatoes, marinated artichokes, and a blend of gourmet cheeses, finished with fresh mixed greens and a tangy Greek vinaigrette. This greek-inspired pizza (vegetarian) ready in about 22 minutes pairs chopped sun-dried tomatoes, chopped marinated artichoke hearts, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Greek cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. Spread 4 mashed roasted garlic cloves evenly over 1 large store-bought flatbread.
  2. Step 2: Scatter 1/3 cup chopped sun-dried tomatoes and 1/2 cup chopped marinated artichoke hearts evenly over the garlic layer.
  3. Step 3: Sprinkle 1/2 cup shredded mozzarella cheese, 1/4 cup crumbled feta cheese, and 2 tbsp grated Parmesan cheese over the flatbread.
  4. Step 4: Bake in the preheated oven for 10-12 minutes until the cheese melts and the edges of the flatbread are golden and crisp.
  5. Step 5: Meanwhile, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to make a Greek vinaigrette.
  6. Step 6: Once the flatbread is out of the oven, top with 2 cups fresh mixed salad greens and drizzle the vinaigrette over the greens. Slice into 6 pieces and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Sun-Dried Tomato and Artichoke Flatbread with Mixed Greens take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato and Artichoke Flatbread with Mixed Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped sun-dried tomatoes from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Artichoke Flatbread with Mixed Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato and Artichoke Flatbread with Mixed Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Dried Tomato and Artichoke Flatbread with Mixed Greens vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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