Why choose between salad and pizza when you could have both? It's all about compromise! This flatbread is topped with your favorite Greek salad mix-ins - olives, artichokes, tomatoes, red onion, and of course, feta. Salty feta plus melty mozzarella equals major pizza deliciousness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Pizza Dough(ContainsWheat, Soy)
Preheat oven to 425 degrees. Using your hands, strech the pizza dough to form a rough, 1/4-inch thick rectangle. If you have a rolling pin or wine bottle, roll the pizza dough out on a clean, dry surface with a sprinkle of flour. Place the dough on an oiled baking sheet and season with salt. Thoroughly poke the dough with a fork to prevent it form puffing up in the oven. Bake for 15 minutes, until slightly golden brown on the edges. HINT: If you know in advance that you're making this for dinner, allow the dough to come to room temperature. It'll be easier to stretch out!
Halve the olives and tomatoes. Drain and halve the artichokes. Halve, peel, and thinly slice the red onion. Thinly slice the garlic and the romaine.
When the dough is slightly golden brown, remove from oven and top with mozzarella, olives, artishokes, tomatoes, garlic, feta, and as much red onion as you like. Season with salt and pepper. Return to the oven for 7-10 minuten until cheese melts.
While the flat bread bakes, toss the romaine with 1 tablespoon balsamic vinegar and 1 tablespoon olive oil in a medium bowl. Season with salt and pepper.
Top flatbread with dressed romaine and cut into slices. Enjoy! Tip: Not a fan of raw onions? Soften them in a pan with some olive oil before adding the flatbread.