Flatbread Pizza with Sundried Tomatoes, Olives and Goat Cheese Recipe

sundried tomato and olive flatbread pizza

LauriPatterson/ Getty Images 

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 2 servings
Yield: 2 flatbreads
Nutrition Facts (per serving)
1583 Calories
107g Fat
104g Carbs
60g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1583
% Daily Value*
Total Fat 107g 138%
Saturated Fat 41g 206%
Cholesterol 104mg 35%
Sodium 2847mg 124%
Total Carbohydrate 104g 38%
Dietary Fiber 13g 46%
Total Sugars 2g
Protein 60g
Vitamin C 113mg 565%
Calcium 579mg 45%
Iron 14mg 81%
Potassium 1943mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love thin crust pizza, this recipe for flatbread pizza with sundried tomatoes, olives and goat cheese is for you. This flatbread pizza is made with lavash, a type of flatbread that's relatively easy to find in grocery stores. It's usually sold in packages that contain a dozen or so rectangular flatbread pieces. This recipe is for two flatbreads.


  • 2 flatbreads

  • 2 tablespoons olive oil

  • 1 to 2 cups sun dried tomatoes in olive oil, sliced

  • 1 to 2 cups Kalamata olives, pitted and roughly chopped

  • 1 to 2 cups crumbled goat cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F

  3. If you are using store bought flatbread, brush the flatbread with olive oil and place on cookie sheets. Bake for five minutes, so it gets a little crispy.

  4. Remove from the oven and evenly cover with the sundried tomatoes, olives and dollops of the goat cheese. Bake for 5 minutes more, or until the flatbread is crisp around the edges and the cheese is warm and soft.

  5. If you are making your own flatbread, follow the flatbread recipe to make the dough then lightly oil two rimless baking sheets. Set one ball of dough on top of each baking sheet and roll the dough out as thin as possible (put a towel under the baking sheet to keep it from sliding while you roll the dough). The thinner the dough, the crispier the crust will be.

  6. Brush a tablespoon of olive oil on each piece of dough. Bake the dough for 15 minutes until it is fairly crispy and lightly browned. Remove from the oven and spread sundried tomatoes,olives and dollops of the goat cheese on top. Bake for another 10 minutes or so, until the crust is brown and crispy and the cheese is soft.