loaded greek flatbread with tzatziki

here are all the details.

Start with the dough.

I ran out of yeast (sad), and this recipe worked just as well if I had used yeast! Check out the recipe for my Easiest No Yeast Flatbread Crust. You can also use store bought dough, whichever you prefer! Just be sure the dough is room temperature. Using cold dough is never ideal and it’s trickier to work with. Brush with olive oil.

Roll out the dough on a lightly floured work surface. If you want a thinner crust, roll out the dough 1/4-inch thick. If you want the crust to be thicker, roll it out 3/4-inch thick. Then place the dough on a lightly floured oven pan. Bake the dough for 5-8 minutes, or until par-baked.

Note.

Par-baking allows the inside of the dough to cook without the outside getting dark golden brown. This ensures that the end result crust won't be soggy.

Next, the toppings.

Once the crust is par-baked, add sun dried tomatoes, cherry tomatoes, artichoke hearts, kalamata olives, onion, feta, and oregano along with a pinch of kosher salt. Bake for another 5-10 minutes.

Garnish.

Top with fresh parsley, basil, oregano, or whichever herbs you prefer! Enjoy!

If you make this flatbread, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

loaded greek flatbread with tzatziki.

INGREDIENTS

• 1/2 pound flatbread dough, at room temperature

• 3 tablespoons extra virgin olive oil

• 1 small red onion, thinly sliced

• 1/3 cup kalamata olives, pitted and halved

• 1/4 cup artichoke hearts, quarted

• 6 ounces feta, room temperature and crumbled

• 1/4 cup sun-dried tomatoes

• 1/4 cup cherry tomatoes, halved

• 1/2 cup tzatziki

• 1/2 cup fresh parsley

• 3 teaspoons oregano, dried

• Kosher salt and black pepper

INSTRUCTIONS

1. Preheat the oven to 550 degrees F.

2. Meanwhile, lightly flour a large baking sheet. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Brush the dough with olive oil. Add a pinch of salt and pepper. Bake for 5-8 minutes, until slightly baked. Watch closely.

3. Remove from the oven and top with sun dried tomatoes, cherry tomatoes, artichoke hearts, kalamata olives, onion, feta, and oregano. Bake for another 5-10 minutes.

4. Remove the flatbread from the oven. Top with parsley and serve. Enjoy!