Greek Flatbread



Pizza dough
8 oz. Feta cheese
2 Roma tomatoes
1/2 cup kalamata olives, pitted and chopped roughly
Pete’s Greens
1/2 cucumber, rough chop
2 tbsp. balsamic vinegar

Preheat your oven to 450 and place a cookie sheet in the oven.

Pull dough from fridge and let it rest, about 10 minutes. In the meantime, prepare the vegetables. Place chopped tomatoes and olives in a small bowl, toss with some olive oil and pepper. Once the dough has rested, sprinkle some flour on the counter and roll it out until a quarter inch think. If you don’t have a peel, slide it onto another cookie sheet, with some flour or cornmeal on it. Top the dough with the tomatoes, olives and feta. Slide the flatbread onto the cookie sheet in the oven. While the flatbread is cooking, mix the greens, cucumber and balsamic in a bowl and toss, seasoning with salt and pepper. When the flatbread is nicely browned on the edges, remove from the oven and let sit for a few minutes. Cut into desired slices, slide onto large round plate and top with Pete's salad.

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