Easy Sun Dried Tomato, Olive, and Goat Cheese Flatbread Recipe

There’s something magical about the combination of tangy, creamy, and salty that feels both rustic and utterly sophisticated. I first fell in love with a version of this flatbread at a little vineyard café years ago. The memory of that crisp, golden crust topped with bold flavors stuck with me, and after countless iterations in my own kitchen, I’ve landed on this perfect, easy-to-make-at-home recipe. It’s my go-to for impromptu gatherings, a fancy-ish weeknight dinner, or when I simply need a taste of that Mediterranean sunshine on a cloudy day.

Why You’ll Love This

• It’s Incredibly Easy: Using store-bought pizza dough means this gourmet-looking flatbread comes together in minutes, not hours.

• A Symphony of Flavors: Every bite is a perfect balance of sweet, tangy, salty, and creamy—it’s far greater than the sum of its parts.

• Impresses Everyone: It looks and tastes like it came from a professional wood-fired oven, making you look like a culinary rock star with minimal effort.

• Versatile for Any Occasion: Slice it large for a simple dinner with a salad or cut it into small pieces for the ultimate party appetizer.

I’ll never forget serving this to my friend’s son, a renowned picky eater whose diet largely consisted of plain pasta and chicken nuggets. He eyed the flatbread suspiciously with its visible “green stuff” and strange chunks. After some gentle coaxing, he took a tiny bite. Then a bigger one. Then he asked for a whole slice. His mother’s jaw dropped. The magic? The creamy goat cheese and sweet sun dried tomatoes won him over, proving that even the most hesitant palates can’t resist these flavors.

What Makes It Special

• Sun Dried Tomatoes in Oil: These aren’t just a topping; they’re a two-in-one ingredient. The tomatoes themselves pack a intense, sweet-tart punch, while their flavorful oil is used to grease the pan, infusing the entire crust with their essence.

• Creamy Goat Cheese: Instead of melting into oblivion, goat cheese softens into delightful, tangy pockets that provide a creamy contrast to the other ingredients.

• Salty Kalamata Olives: These are the salty, briny counterpoint that cuts through the richness and adds a wonderful depth of flavor you just can’t get from black olives.

• Fresh Basil: Adding it before baking allows its herbaceous aroma to meld into the cheese, creating a fantastic base note of freshness.

Making It Happen

Start by preheating your oven to 425°F (220°C). This high heat is the secret to getting that beautifully crisp, golden crust. Take your sun dried tomatoes and separate them from their glorious oil. Don’t you dare discard that oil! Instead, use your fingers or a pastry brush to generously coat a standard sheet pan with it. This will give your flatbread an incredible flavor base and prevent sticking.

Now, take your room-temperature pizza dough and place it on the oiled pan. Gently stretch and press it outwards, using your fingertips to push it into a rustic, thin rectangle. Don’t worry about perfection; a few uneven edges add charm. Just try to avoid piercing any holes.

Next, create a cheesy canvas by sprinkling the shredded mozzarella evenly over the dough, leaving a small border around the edges for the crust. Now, artfully scatter the sun dried tomatoes, sliced kalamata olives, and chopped fresh basil over the mozzarella. Finally, crumble the goat cheese over everything, letting those creamy white dots fall where they may.

Slide the pan into your hot oven and bake for 15 to 20 minutes. You’ll know it’s done when the cheese is gloriously bubbly and the edges of the crust are a deep, golden brown. Carefully remove it from the oven and immediately transfer the flatbread to a cutting board. This prevents the bottom from getting soggy from the pan’s residual heat. Slice it into 8 large wedges for a meal, or 16 smaller pieces for easy-to-grab appetizers.

You Must Know

• Bring Dough to Room Temp: Cold dough is elastic and frustrating to stretch. Letting it sit out for 30-60 minutes makes it pliable and much easier to work with.

• Use the Tomato Oil: This is free, infused oil! Using it to grease the pan is the biggest flavor hack in this recipe.

• Stretch, Don’t Roll: Using your hands to press and stretch the dough helps to create those lovely, irregular air pockets that make for a more interesting texture.

• Transfer to a Board: Letting the flatbread sit on the hot sheet pan after baking will steam the bottom, making it soft. Moving it to a cutting board right away ensures a crisp base.

Serving It Right

This flatbread is a complete meal when paired with a simple arugula salad dressed with a light lemon vinaigrette. The peppery arugula is a fantastic fresh contrast. For a drink pairing, a crisp Sauvignon Blanc or a light Pinot Noir complements the tangy goat cheese and salty olives beautifully. For a non-alcoholic option, sparkling water with a squeeze of lemon and a sprig of rosemary is wonderfully refreshing.

Make It Different

• Herb Swap: Don’t have basil? Fresh oregano or thyme would be lovely.

• Cheese Please: Not a goat cheese fan? Try feta for a similarly tangy but saltier profile, or ricotta for a milder creaminess.

• Add Protein: For a heartier meal, add some shredded rotisserie chicken or prosciutto slices before baking.

• Spice It Up: Add a sprinkle of red pepper flakes before baking for a gentle kick of heat.

Keeping It Fresh

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: To recapture the crispness, reheat slices in a 350°F (175°C) oven or toaster oven for about 5-7 minutes. Avoid the microwave, as it will make the flatbread soft and chewy.

Success Tips

For the absolute best results, invest in a high-quality pizza dough from your local pizzeria or grocery store deli counter—it’s often superior to the tubs found in the dairy aisle. If you can only find sun dried tomatoes that are not in oil, simply use about 2 tablespoons of good extra virgin olive oil to grease your pan and rehydrate the tomatoes in warm water for 10 minutes before using.

Frequently Asked Questions (FAQ)

Can I use a different type of dough?
Absolutely! This recipe is very versatile. Pre-made naan, pita bread, or even a pre-baked pizza crust can be used as a quick base. Just adjust the baking time downward since they will already be partially cooked.

My dough keeps snapping back when I try to stretch it. What do I do?
This means the gluten is too tight. Just walk away for 5-10 minutes, cover the dough with a towel, and let it rest. When you come back, it will be much more relaxed and easier to stretch.

Can I make this flatbread ahead of time?
You can prep the components ahead of time (slice olives, chop basil, crumble cheese), but for the best texture, assemble and bake it right before serving.

Is there a way to make this recipe vegan?
Yes! Use a vegan pizza dough, substitute the mozzarella with a good plant-based melty cheese, and swap the goat cheese for a vegan feta or a dollop of vegan pesto.

What can I use if I don’t have a sheet pan?
A large cast-iron skillet or the back of a rimmed baking sheet would work well. Just preheat whatever you’re using in the oven first for an even crispier crust.

Sun Dried Tomato, Olive, and Goat Cheese Flatbread

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Category: Main Course, Appetizer
Difficulty: Easy
Cuisine: Mediterranean-Inspired
Yield: 1 flatbread (8 dinner slices or 16 appetizer slices)

Ingredients

• 1 pound pizza dough, room temperature
• 4 ounces sun dried tomatoes in oil
• 4 ounces shredded mozzarella cheese
• ¼ cup pitted kalamata olives, sliced
• 2 tablespoons chopped fresh basil
• 2 ounces goat cheese, crumbled

Instructions

1. Preheat oven to 425°F (220°C).

2. Separate the sun dried tomatoes from their oil. Use the oil to generously grease a standard sheet pan.

3. Place the dough on the oiled pan and stretch it out into a thin, rustic rectangle or oval.

4. Sprinkle the shredded mozzarella over the dough, leaving a ½-inch border around the edges.

5. Scatter the sun dried tomatoes, sliced olives, and chopped basil evenly over the mozzarella. Top with the crumbled goat cheese.

6. Bake for 15-20 minutes, or until the cheese is bubbly and the crust edges are golden brown.

7. Immediately transfer the flatbread from the pan to a cutting board. Slice and serve warm.

Notes
*If using sun dried tomatoes not packed in oil, use approximately 2 tablespoons of extra virgin olive oil to grease the pan instead.

Allergy Info: Contains gluten, milk.
Nutrition: (Per serving, based on 8 slices) Calories: ~280; Fat: 12g; Carbs: 32g; Protein: 10g.