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Greek Salad Flatbread

Greek Salad Flatbread

Chelsea Colbath
A simple, rustic flatbread topped with a mountain of fresh veggies and filled with Greek Salad flavors!
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Time 30 minutes
Servings 4

Ingredients
  

  • 1 batch Whole Wheat Pizza Dough recipe linked in blog post*
  • 1 Tablespoon of cornmeal and a drizzle of olive oil for coating the pan
  • 4 cloves garlic peeled and thinly sliced
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each salt and crushed red pepper flakes
  • 8 oz feta cheese finely crumbled
  • 1 large hothouse cucumber the seedless ones that come in plastic
  • 1/2 small red onion
  • 1 pint cherry tomatoes
  • 1/4 cup kalamata olives
  • 8-10 pepperoncini peppers
  • 1 cup fresh parsley
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar

Instructions
 

  • 1. Preheat oven to 500 degrees Fahrenheit, or the hottest temperature your oven will go to. Move a rack to the lowest possible rung in the oven.
  • 2. Line a sheet pan with parchment paper, then drizzle with olive oil and sprinkle with the cornmeal. This will help keep the pizza dough from sticking to the pan, and will also give it a nice crunchy layer on the bottom.
  • 3. Roll out your dough into a large oval on a floured countertop and transfer to the prepared pan. Top with olive oil, sliced garlic, oregano, salt, crushed red pepper flakes, and feta. Bake on the bottom rack of the oven for 15-18 minutes, or until cheese is starting to turn golden and the bottom of the crust is crisp.
  • 4. While the flatbread bakes, prepare the salad. Thinly slice the cucumber, red onion, olives, and pepperoncini. Halve the cherry tomatoes and finely chop the parsley. Put all the veggies into a bowl and toss with the olive oil and vinegar. Taste and add a pinch of salt, if needed (I find the olives and pepperoncini usually make this salty enough on it's own).
  • 5. Let the flatbread cool for 5 minutes, then dump the salad on top, spreading it out to the edges. Cut into 8 slices, and serve warm or at room temperature.
  • 6. Leftovers keep in the fridge for up to 4 days. To reheat, dump off the salad onto a plate, then heat each slice on a pan over medium heat just to crisp up the bottom again. Dump the salad back on top, transfer the flatbread to a plate, and enjoy. I do not recommend re-heating this in the oven with the salad on top, since the salad will wilt and soften.

Notes

*Store-bought pizza dough may be used instead, if needed. A piece of dough somewhere between 16 and 20 ounces would be ideal.
**This recipe can easily be cut in half to make a smaller flatbread for two, if needed.