Recipes

Mediterranean Flatbread Pizzas with Sun Dried Tomato Over the Top Spread

Who doesn't love quick and easy with recipes inside a recipe - use this Over the Top Sun Dried Tomato Spread not just on this flatbread, but tossed with pasta, as a dip for pita and veggies or on your favorite crostini with shrimp.

By Chef Laura Briscoe

May 2, 2025

mediterranean flatbread

The Mediterranean always inspires thoughts of summer, breezy beaches and delicious food. This flatbread, with its flavors of Kalamata olives, artichoke hearts, sun-dried tomatoes and baby heirloom tomatoes, topped with spicy arugula, is the perfect representation of Mediterranean flavors.

Mediterranean Flatbread Pizzas with Sun Dried Tomato Over the Top Spread

By Chef Laura Briscoe

Prep time:15 minutes

Cook Time:10 minutes

Servings:10 squares

Ingredients

One 14oz can of Artichoke Hearts in Water, quartered
8oz Multicolor Baby Heirloom Tomatoes
1/3 cup Kalamata Olives, halved
1 Tbsp Capers, drained
1/3 cup Sun-dried Tomatoes in Oil
1 large clove Garlic, trimmed
2 Tbsp Over the Top Italian
1 Flatbread Crust (available at TJ's)
2 cups Arugula
Olive Oil

Instructions

Combine artichoke hearts, tomatoes, olives and capers and toss lightly with olive oil. Place on a parchment-lined sheet tray and roast at 400 degrees convection (425 conventional) for 10 minutes. When finished, remove to CounterCool.
At the 4 minute mark, place the flatbread crust (spread with a little olive oil) into the oven to warm. Once warm, remove to CounterCool to hold.
While the vegetables are roasting, make the spread. In a food processor or mini chopper, place the sun-dried tomatoes with oil and the garlic clove. Process until smooth. Add the Over the Top and pulse to combine. In a separate bowl, toss the arugula with a little olive oil.
Remove the crust from the oven, place on top rack of CounterCool and spread with the sun-dried tomato mixture. Top with the vegetables and finish with the arugula. Serve hot or at room temperature.

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