Mega Greek Salad Flatbread

Whether you’re hosting a family get-together or you’re having some friends over for book club or to watch the big game, this Mega Greek Salad Flatbread is sure to be a crowd-pleaser. Made on a homemade pizza dough and topped with all the flavors that make Greek salad so delicious, this flavorful and delicious flatbread makes a great appetizer or main course.

Prep1 hr
Total Time1 hr 30 min
Skill LevelBeginner

Amount12-16 servings

Ingredients & Tools
Instructions

Ingredients

Bread Dough
4 cups bread flour, plus more for dusting
1 tablespoon granulated sugar
2 teaspoons salt, divided
1 package (1/4 ounce) instant yeast
1-1/2 cups warm water (105°F)
6 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper

Salad Topping
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 cups mixed greens (1/2 5 ounce package)
1 container (12 ounces) cherry tomatoes, halved
1 cup thinly sliced seedless cucumber (about 1/2 large)
1/2 cup pitted kalamata olives, halved
1/2 cup thinly sliced red onion (from 1 small)
1/2 cup prepared hummus
1/2 cup crumbled feta cheese

Instructions

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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.
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.
Preheat oven to 425°F. Brush mega cookie pan with 1 tablespoon olive oil.
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.
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.