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Mediterranean Charred Pepper Flatbread with Feta & Olives

Sweet garden peppers charred until smoky, then piled onto crisp flatbread with salty feta, briny kalamata olives, garlic, and oregano. A bold, Mediterranean-inspired flatbread that comes together in about 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 2 flatbreads

Ingredients
  

  • 2 small flatbreads or naan
  • 2 medium bell peppers red or yellow, sliced
  • 1 Tbsp olive oil
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pitted kalamata olives halved
  • 1 small garlic clove minced
  • 1/4 tsp dried oregano or 1 tsp fresh
  • Optional: crushed red pepper flakes lemon zest, or microgreens

Instructions
 

Char the Peppers

  • Heat a skillet or grill pan over medium-high heat.
  • Toss the sliced peppers in olive oil and cook 6–8 minutes, turning, until soft and lightly charred.

Assemble

  • Preheat the oven to 400°F.
  • Place the flatbreads on a baking sheet and brush lightly with olive oil.
  • Top with the charred peppers, olives, feta, garlic, and oregano.

Bake & Serve

  • Bake 8–10 minutes, until the edges are golden and the feta is softening.
  • Finish with a drizzle of olive oil, fresh herbs, and optional lemon zest or chili flakes.