Feta and Sardine Flatbread

This feta and sardine flatbread is fresh, affordable, and Mediterranean-inspired. Using canned sardines, it’s on your table in under 30 minutes, and the recipe is easily adapted to suit your tastes. For example, if you don't like olives, use capers. If you don't like feta, use mozzarella.

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 4 servings

1 (12 inch) prepared pizza crust
2 1/2 tablespoons olive oil
1 teaspoon Greek seasoning, such as Cavender's® All-Purpose Greek Seasoning
1/4 red onion, sliced into petals
12 pitted Kalamata olives, halved
1 (4.375 ounce) tin sardines packed in olive oil
1/2 cup Mediterranean herb crumbled feta cheese
1 tomato Roma tomato, seeded and chopped
1 small lemon, sliced
1/4 cup packed baby spinach leaves

Directions

Preheat the oven to 450 degrees F (230 degrees C). Place pizza crust on a round pizza pan.
Whisk olive oil and Greek seasoning together in a small bowl. Brush mixture over the entire pizza crust, including the edges.
Divide onion, olives, and sardines over pizza crust. Sprinkle on feta, then scatter on chopped tomatoes.
Bake in the preheated oven for 15 minutes. Remove pizza from the oven; add lemon slices and spinach leaves. Cut into slices and serve immediately.

Nutrition Facts (per serving)

493	Calories
23g	Fat
61g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 493
% Daily Value *
Total Fat 23g	29%
Saturated Fat 5g	27%
Cholesterol 61mg	20%
Sodium 1091mg	47%
Total Carbohydrate 61g	22%
Dietary Fiber 8g	30%
Total Sugars 11g
Protein 18g	37%
Vitamin C 115mg	128%
Calcium 305mg	23%
Iron 5mg	30%
Potassium 690mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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