Greek Salad Flatbreads
Ingredients
- 1 envelope active dry yeast ⓘ
- 1 teaspoon granulated sugar ⓘ
- 2 cups plus 2 tablespoons bread flour ⓘ
- 1 teaspoon Kosher salt ⓘ
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice ⓘ
- 3 tablespoons sesame tahini ⓘ
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water ⓘ
- 1 small garlic clove, finely minced
- 1 teaspoon honey
- 1/2 teaspoon Kosher salt ⓘ
- 2 cups dandelion greens or arugula ⓘ
- 6 whole pepperoncini peppers
- 1 large heirloom or Roma tomato, sliced into wedges ⓘ
- 1/2 cup Persian cucumber, sliced thin ⓘ
- 1/4 cup watermelon gherkins, halved ⓘ
- 1/4 cup red onion, thinly sliced ⓘ
Instructions
- In a medium bowl, combine the yeast, sugar, and 2 tablespoons of warm water and let sit, about 5 minutes.
- Stir in 2 tablespoons of the flour and let sit until billowy and soft, about 20 minutes.
- Put the remaining 2 cups of flour and salt in the bowl of a stand mixer.
- Add 3/4 cup of warm water, the olive oil, and the yeast dough mixture to the bowl.
- Mix on low to medium speed until a smooth dough forms, about 6 minutes.
- Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 and line a large baking sheet with parchment paper and drizzle with olive oil.
- Transfer the dough to a work surface and divide it into two pieces, forming into balls.
- Flour each ball and cover with plastic wrap and let rest for 20 minutes.
- Roll each ball of dough into a 12-inch round oval.
- Place the rolled out dough onto the olive oil-drizzled parchment and bake for 8 to 10 minutes, or until lightly golden on the edges.
- Meanwhile, in a small bowl whisk the lemon juice with the tahini, olive oil and water until smooth.
- Add the garlic, honey, and season with salt.
- Pour the dressing into a bowl and set aside.
- In a large bowl combine the greens, pepperoncini, tomatoes, cucumbers, watermelon gherkins, and red onion and toss to evenly distribute.
- Add the salad to top the flatbreads and generously pour over the dressing.
- Sprinkle with crumbled feta and flaky sea salt, slice into strips, and serve.
Nutrition & Diet Analysis (per serving)
816
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).