Mediterranean Sardine Flatbread

Mediterranean Sardine Flatbread

Crisp flatbread topped with briny sardines, tangy feta, and sweet roasted tomatoes.

Total 27 min Makes 4 servings Calories 365/serving

Dietary

Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Fish, Wheat

This flatbread layers olive oil-brushed dough with sardines, crumbled feta, and juicy tomatoes for a quick weeknight meal or shareable appetizer. A scatter of olives, red onion, and fresh herbs rounds out the briny, savory flavors common to coastal Mediterranean cooking. Serve warm, sliced into wedges, with a squeeze of lemon.

Ingredients

  • 1 pre-made flatbread or naan (about 10 inches)
  • 2 tablespoons olive oil, divided
  • 2 cans sardines in olive oil (3.75 ounces each), drained
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pitted Kalamata olives, halved
  • 1/4 cup red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • salt and black pepper, to taste

Method

  1. Preheat the oven to 425°F. Place a baking sheet in the oven to preheat as well.

  2. Brush both sides of the flatbread with 1 tablespoon olive oil.

  3. In a small bowl, stir together the remaining 1 tablespoon olive oil, minced garlic, oregano, and red pepper flakes.

  4. Carefully transfer the flatbread onto the preheated baking sheet and brush the top with the garlic oil mixture.

  5. Scatter the halved cherry tomatoes, red onion slices, and crumbled feta evenly over the flatbread.

  6. Bake until the edges are golden and crisp and the cheese softens slightly.

  7. Remove the flatbread from the oven and arrange the drained sardines and Kalamata olives evenly across the top.

  8. Return to the oven and bake until the sardines are warmed through.

  9. Drizzle the flatbread with fresh lemon juice and season with salt and black pepper to taste.

  10. Sprinkle with chopped parsley, slice into wedges, and serve warm.

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    Mediterranean Sardine Flatbread

    This flatbread layers olive oil-brushed dough with sardines, crumbled feta, and juicy tomatoes for a quick weeknight meal or shareable appetizer. A scatter of olives, red onion, and fresh herbs rounds out the briny, savory flavors common to coastal Mediterranean cooking. Serve warm, sliced into wedges, with a squeeze of lemon.

    27 min 4 servings 365 cal

    Ingredients

    • 1 pre-made flatbread or naan (about 10 inches)
    • 2 tablespoons olive oil, divided
    • 2 cans sardines in olive oil (3.75 ounces each), drained
    • 1/2 cup cherry tomatoes, halved
    • 1/3 cup crumbled feta cheese
    • 1/4 cup pitted Kalamata olives, halved
    • 1/4 cup red onion, thinly sliced
    • 2 cloves garlic, minced
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon fresh parsley, chopped
    • 1 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • salt and black pepper, to taste

    Method

    1. 1

      Preheat the oven to 425°F. Place a baking sheet in the oven to preheat as well.

    2. 2

      Brush both sides of the flatbread with 1 tablespoon olive oil.

    3. 3

      In a small bowl, stir together the remaining 1 tablespoon olive oil, minced garlic, oregano, and red pepper flakes.

    4. 4

      Carefully transfer the flatbread onto the preheated baking sheet and brush the top with the garlic oil mixture.

    5. 5

      Scatter the halved cherry tomatoes, red onion slices, and crumbled feta evenly over the flatbread.

    6. 6

      Bake until the edges are golden and crisp and the cheese softens slightly.

    7. 7

      Remove the flatbread from the oven and arrange the drained sardines and Kalamata olives evenly across the top.

    8. 8

      Return to the oven and bake until the sardines are warmed through.

    9. 9

      Drizzle the flatbread with fresh lemon juice and season with salt and black pepper to taste.

    10. 10

      Sprinkle with chopped parsley, slice into wedges, and serve warm.