I LOVE the flavours of Greek food: Garlic, dill, parsley, lemon, cucumbers, artichokes, fresh seafood, and often some kind of creamy dip (i.e. tzatziki) or salty cheese (i.e. Halloumi) – YUM.
So the other night when I had some of my girlfriends over, I decided to make a bunch of appetizers – all with Greek-inspired flavours.
This flatbread is great because while some of the ingredients were cooked onto the pizza, I reserved a bunch of the chopped veggies and herbs to sprinkle on top. This way there was a nice balance of warm / roasted toppings and crunchy / fresh flavours.
This can be easily thrown into the oven, chopped up and served at a dinner party or can be packed up and taken to work/school as lunch. It’s super versatile (but consistently delicious.) Which is always the goal, right?
I used a store bought spelt flour pizza dough for this flatbread because I didn’t have a ton of time to make it myself and it turned out great! Any store bought dough will work. Or even a cauliflower crust!
Don’t worry too much about slicing the veggies perfectly. This flatbread looks best when everything is roughly chopped to give it that rustic look. Just try to make sure that things are roughly the same size so it is nicer to eat…Except maybe for the red onion. I don’t think anyone wants to bite into an onion the size of a chopped tomato. Make sure those are sliced thinly. But other than that, hack away!
- 1 store-bought pizza dough (whole wheat, gluten free or spelt)
- 1 cup artichoke hearts, chopped
- ¼ cup Kalamata olives, pitted
- ½ cup Greek or Macedonian feta crumbled
- 1 cup fresh tomatoes, chopped
- ¼ red onion, sliced thinly
- 3 tbsp chopped parsley
- 2 tbsp chopped dill
- cold pressed extra virgin olive oil
- FINAL FLAVOURINGS/GARNISH:
- Fresh arugula
- juice from 1/4 lemon
- Preheat your oven to 450F. While the oven is heating up, prep all your veggies and herbs by chopping them up.
- Set the chopped veggies and herbs aside and crumble the feta into a bowl.
- Stretch the dough over a parchment-lined or greased baking sheet (or a pizza stone if you have one). Try to get the dough as circular as possible and keep stretching it until it stops bouncing back completely.
- Drizzle the dough with a little bit of olive oil and lay about ¾ of all the toppings evenly over the dough (except the herbs). Make sure that each slice that you will eventually cut has a little bit of everything. Reserve about ¼ of all of the toppings and the herbs to add on after cooking.
- Bake the flatbread at 450F for about 10-15 minutes or until dough is golden brown on the edges. Remove from oven, sprinkle remaining toppings on as well as the chopped fresh herbs and another drizzle of olive oil. Finally, top with fresh arugula and a squeeze of lemon and serve!