Mega Greek Salad Flatbread

Instructions

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1. - In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, 1-1/2 teaspoons salt and yeast. Gradually add water and 3 tablespoons olive oil, and mix on low to medium speed until a smooth, elastic dough forms, about 7-10 minutes.
2. - Brush large bowl with 1 tablespoon olive oil. Form dough into a ball, place into bowl, and cover with plastic wrap. Let stand in a warm place 30-45 minutes or until doubled in size.
3. - Preheat oven to 425°F. Brush mega cookie pan with 1 tablespoon olive oil.
4. - On lightly floured surface, roll out dough to a 13 in. x 20 in. rectangle. Press dough into prepared pan. Brush dough with 1 remaining tablespoon olive oil and sprinkle with 1/2 teaspoon salt and pepper. Bake 20 to 25 minutes or until golden brown; rotating pan halfway through baking. Let cool on cooling grid 15 minutes.
5. - For topping, in large bowl, whisk together olive oil, red wine vinegar, dried oregano, salt and pepper. Add mixed greens, tomatoes, cucumber, olives and red onion. Toss until coated. Spread crust evenly with hummus and top with salad mixture. Sprinkle with feta cheese. Serve immediately.

Notes