Greek Salad Flatbread with Artichokes, Garlic, Feta, and Olives

When you’ve got dough in the refrigerator, a hearty and filling vegetarian or vegan appetizer or main course is just minutes away. Baked at a high temperature, this flatbread has a thin, crispy crust and provides an alternative to a lettuce-based Greek salad with similar ingredients. If you like, serve this with fresh tomatoes or soup. If you use prepared pizza dough, sprinkle the crust with 2 teaspoons flaxseed before adding the toppings.

Serves 8 • Prep Time: 5 minutes • Cook Time: 15 minutes

 

Cornmeal, for sprinkling

1  pound Whole Wheat and Flaxseed Dough (see here) or prepared pizza dough, preferably whole-grain, or a 10inch prepared crust

Flour, for dusting

2  tablespoons olive oil

1  clove garlic, minced

9  ounces thawed frozen artichoke hearts, chopped, or 11/2 cups drained canned artichoke hearts, chopped

1/4  cup chopped pitted Kalamata or other ripe olives

4  ounces feta cheese, crumbled

1  teaspoon dried oregano

1/4  cup coarsely chopped fresh Italian parsley, for garnish

1. Preheat the oven to 450°F. Place a broiler pan on the lower shelf of the oven and add 2 cups hot water. Sprinkle a rimmed baking sheet with cornmeal.
2. Place the dough on a floured surface, dust the top with flour, and roll or pat into a 12-inch oval. Transfer the dough to the prepared pan, then re-form it into an oval. In a small bowl, combine the olive oil and garlic. Brush half this mixture over the crust. Top the crust with the artichokes, then sprinkle with the olives, cheese, and oregano. Drizzle the remaining garlic oil over all.
3. Bake for 15 minutes or until both the edges of the crust and the cheese have browned. Transfer the flatbread to a cutting board and cut into pieces. Sprinkle each slice with Italian parsley and serve.

Calories 92 • Total Fat 7g • Saturated Fat 3g • Carbohydrates 5g • Protein 2g • Dietary Fiber 3g • Sodium 307mg