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Preheat oven to 425°F (220°C).
Spread olive tapenade evenly over each flatbread. Top with mozzarella, feta, and red onions. Drizzle with olive oil and sprinkle za’atar over the entire surface.
Bake for 12–15 minutes until the cheese is melted and the edges are crispy.
Top with fresh arugula before serving.
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