Photo of Mediterranean lemon, vegetable, and two-cheese flatbreads by WW

Mediterranean lemon, vegetable, and two-cheese flatbreads

Points® value
Total Time
37 min
25 min
12 min
Lightly toast the nuts before you toss them with the greens - the heat adds flavour and crunch.


Mini naan bread

8 piece(s)

Crumbled feta cheese

¾ cup(s)

Olive oil

2 tbsp(s)

Garlic clove

2 clove(s), medium, chopped

Dried oregano

1 tbsp(s)


3 cup(s), small florets


3 wedge(s), cut into paper thin slices (seeds removed)

Pine nuts

¼ cup(s)


1 cup(s), baby variety

Parmesan cheese

2½ oz, thinly shaved (about 1 cup)

Fresh oregano

1 tbsp(s), for garnish

Sea salt

1 pinch(es), optional

Black pepper

1 pinch(es), optional


  1. Preheat oven to 425°F. Place bread in a single layer on a large rimmed baking sheet.
  2. In a medium bowl, blend, feta, oil, garlic, and oregano into a paste. Spread a scant 2 Tbsp feta mixture over each bread. (Set bowl aside to use later.)
  3. Divide broccoli among bread; top each with a few lemon slices. Bake until lemons begin to caramelize, about 12 minutes (you can also bake these directly on the oven rack if you prefer).
  4. Meanwhile, heat a small skillet over medium heat. Add pine nuts; cook, tossing, until nuts are toasted and medium brown, about 2-3 minutes.
  5. Place arugula in feta bowl and add hot pine nuts; gently toss. Divide arugula mixture over bread; evenly divide Parmesan over top. Sprinkle with fresh oregano, and salt and pepper (if using).


Serving size: 1 flatbread