Greek Flatbread

Name: Greek Flatbread with Olives, Feta & Artichokes
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 unit Pizza Dough; 1 bunch Grape Tomatoes; 1 ounce Mixed Olives; 1 jar Artichoke Hearts; 2 clove Garlic; ¼ cup Feta Cheese; ½ cup Mozzarella Cheese; 1 unit Red Onion; 1 head Romaine Lettuce; 1 tablespoon Balsamic Vinegar; 1 tablespoon Olive Oil; unit Salt; unit Pepper

with Olives, Feta & Artichokes

Recipe Development TeamPublished on February 24, 2015

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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.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

1 unit

Pizza Dough

(Contains: Wheat)

1 bunch

Grape Tomatoes

1 ounce

Mixed Olives

1 jar

Artichoke Hearts

2 clove

Garlic

¼ cup

Feta Cheese

(Contains: Milk)

½ cup

Mozzarella Cheese

(Contains: Milk)

1 unit

Red Onion

1 head

Romaine Lettuce

1 tablespoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories739 kcal

Energy (kJ)3092 kJ

Fat30 g

Carbohydrate95 g

Dietary Fiber10 g

Protein29 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Fork

•Rolling Pin

•Knife

•Bowl

Instructions

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.