Photo of Feta, tomato & olive vegetarian flatbread by WW

Feta, tomato & olive vegetarian flatbread

Points® value
Total Time
15 min
5 min
10 min
Red onion, black olives and crumbled feta are a delicious twist on a classic Margherita-style pizza topping


Plain Soya Yogurt

50 g

White Self Raising Flour

80 g, plus extra for dusting

Cherry Tomatoes

100 g, halved

Red onion

¼ medium, thinly sliced

Olives, in Brine

8 individual, black, pitted, drained and halved

Calorie controlled cooking spray

4 spray(s)

Reduced Fat Houmous

30 g

Light feta cheese

20 g

Basil, fresh

1 tablespoon(s), to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6, and heat a baking sheet until very hot.
  2. In a small bowl, combine the yogurt alternative, flour and a large pinch of salt until you have a soft dough. Shape into a ball.
  3. Put a sheet of baking paper on a work surface and dust with flour. Tip the dough onto the paper and form a teardrop shape flatbread that’s 4mm thick.
  4. Combine the tomatoes, onion and olives in a small bowl. Mist with cooking spray, toss to coat and set aside.
  5. Spread the houmous over the dough and transfer (with baking paper) to the hot baking sheet. Scatter over the tomato, onion and olive mixture and bake for 10-12 minutes until the toppings are cooked through and the flatbread is golden.
  6. Crumble over the feta, then cut the flatbread in half and serve topped with the basil.