Homemade Mediterranean Flatbread

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a similar tangy flavor with fewer calories.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories and can be less expensive.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: pita bread

Whole wheat dough adds fiber, while pita bread is often cheaper.

hummus

🥗Healthier: avocado spread

💰Cheaper: bean dip

Avocado spread offers healthy fats, while bean dip can be more economical.

Fill a metal mixing bowl with hot tap water and set aside for a few minutes.

Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.

Sift together 2 cups of the flour, salt, and sugar.

Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a wooden spoon until the liquid is absorbed.

Sprinkle your clean countertop with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover it with a tea towel, and set the bowl on top of your preheating oven. Let the dough sit for five minutes.

Lightly spray two small baking sheets or pizza pans with non-stick cooking spray and set aside.

When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll half of the dough into a rectangular shape about the size of your pan. Place the dough onto the baking sheet.

Whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.

Evenly distribute the mozzarella over the two flatbreads. Avoid placing cheese on the egg-washed perimeter.

Top each pizza with the sun dried tomatoes, followed by the black olives, and then the feta.

Sprinkle over the dried basil and dried oregano.

Bake for 10 minutes. Remove from the oven. Garnish with the chopped parsley, if using, and slice into wedges. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens