Bored with the same old appetizers This is the recipe for you. The grilled bread, creamy feta and subtle spice will be a welcome change from your old standby recipes, and soon you’ll be adding this dish into your regular repertoire. Grilled Flatbread with Spicy Whipped Feta & Cucumber Spread Go to recipes By Stonyfield Appetizers Mediterranean Greek Bored with the same old appetizers This is the recipe for you. The grilled bread, creamy feta and subtle spice will be a welcome change from your old standby recipes, and soon you'll be adding this dish into your regular repertoire. Ready In: 1 hr Level: Medium Prep: 45 mins Cook: 15 mins Yields: 6 Servings Print Recipe Ingredients Whipped Feta Spread 8 oz feta cheese (cut into 2-inch pieces) 1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt 1 T Stonyfield Organic Heavy Whipping Cream 1 T extra-virgin olive oil 1 t dried oregano 1 small cucumber (chopped) Crust & Topping 1 lb frozen pizza dough (thawed) 2 T extra-virgin olive oil 3/4 t salt 1/2 t black pepper 2 t harissa or chili sauce 4 c baby greens 1 T red wine vinegar directions Feta Spread:Step 1Cover feta with water in a large bowl and let sit for 30 minutes to remove excess salt.Step 2Drain feta and crumble; place in a food processor and pulse until smooth. Add yogurt, heavy cream, olive oil, salt, pepper and oregano to food processor and blend until smooth.Step 3Remove feta mixture to a bowl and stir in cucumbers; set aside.Crust & Topping:Step 1Divide thawed dough in half. Roll each half on a lightly floured surface to a 10-inch circle. Let rest.Step 2Heat grill to medium-high heat. Brush circles of pizza dough with 1 tablespoon of the olive oil.Step 3Transfer dough circles, oil-side down, onto grill. Brush dough tops with olive oil.Step 4Cover and grill 2 to 3 minutes. Using tongs and a spatula, flip over dough; cover and grill an additional 1 to 2 minutes.Step 5Remove flatbreads to a cutting board and divide feta spread between them, spreading evenly. Meanwhile toss together baby greens, remaining 1 tablespoon olive oil and vinegar. Lightly drizzle each flatbread with 1 teaspoon harissa or chili sauce then top with salad and cut into wedges.