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Za'atar Labneh Flatbread Pizzas: quick, healthy, fancy
Quick Za'atar Labneh Flatbread Pizzas: crisp pitas, tangy labneh, and fresh veg in under 25 minutes.
Why this recipe works
This Za'atar Labneh Flatbread Pizzas recipe uses mini whole-wheat pitas as a quick, lighter base topped with a tangy labneh spread and bright salad-finish. It’s great for weeknights, small gatherings, or a mezze-style share plate.
- labneh flatbread pizzas
- za'atar oil pitas
- mini pita toppings
- fresh herb topping ideas
- meze inspired quick meal
- pomegranate arils toppings
- feta optional toppings
- mint arugula finish
Key takeaways
Fast, customizable mini-pita pizzas
Bright labneh base with za'atar oil
Packed with fresh herbs and veg
Recipe guide
This Za'atar Labneh Flatbread Pizzas recipe uses mini whole-wheat pitas as a quick, lighter base topped with a tangy labneh spread and bright salad-finish. It’s great for weeknights, small gatherings, or a mezze-style share plate.
A fresh, herb-forward bite in minutes.
- Fast, customizable mini-pita pizzas
- Bright labneh base with za'atar oil
- Packed with fresh herbs and veg
1) Prep the components
Whisk labneh with lemon juice, lemon zest, salt, and pepper until smooth. Mix za'atar with olive oil to form a brushable paste. Slice tomatoes, cucumber, and prepare mint, arugula, pomegranate, and feta if using.
2) Toast the bases
Brush both sides of mini pitas with za'atar oil. Bake at 425°F (220°C) for 5–7 minutes until crisp, or toast 1–2 minutes per side in a hot skillet.
3) Assemble and serve
Spread seasoned labneh on warm pitas, top with tomatoes, cucumber, pomegranate seeds, arugula, feta (optional), and mint. Drizzle with olive oil, add extra za'atar if desired, season, slice, and serve immediately.
Ingredients
- 2 each whole‑wheat mini pitas
- 200 g labneh
- 1 tbsp za'atar
- 1 tbsp extra‑virgin olive oil
- 8 each cherry tomatoes, halved
- 1/2 each small cucumber, thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup fresh mint leaves, torn
- 30 g arugula
- 30 g feta, crumbled (optional)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C) or heat a skillet over medium-high heat.
- Whisk labneh with lemon juice, lemon zest, salt and pepper until smooth and spreadable.
- Mix za'atar with olive oil to make a brushable paste.
- Brush both sides of the mini pitas lightly with za'atar oil.
- Toast pitas in oven 5–7 minutes until crisp and golden, or 1–2 minutes per side in the hot skillet.
- Spread a generous layer of seasoned labneh over each warm pita.
- Top with halved cherry tomatoes, cucumber slices, pomegranate seeds, and arugula.
- Crumble feta over the pizzas if using and sprinkle torn mint leaves on top.
- Finish with a light drizzle of olive oil, extra za'atar if desired, and a final pinch of salt and pepper.
- Slice or tear into pieces and serve immediately.
FAQs
Can I make these ahead?
Yes—toast the pitas and mix the labneh up to 1 day ahead, then assemble and serve.
What if I don’t have labneh?
Use Greek yogurt blended with a touch of olive oil and lemon juice as a substitute.
Any veggie variations?
Try roasted peppers, olives, or sliced radish for different textures and flavors.