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
Prep: 45 mins
Cook: 15 mins
Yields: 6 Servings
- 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)
- 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
Whipped Feta Spread
Crust & Topping
Cover feta with water in a large bowl and let sit for 30 minutes to remove excess salt.
Drain 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.
Remove feta mixture to a bowl and stir in cucumbers; set aside.
Crust & Topping:
Divide thawed dough in half. Roll each half on a lightly floured surface to a 10-inch circle. Let rest.
Heat grill to medium-high heat. Brush circles of pizza dough with 1 tablespoon of the olive oil.
Transfer dough circles, oil-side down, onto grill. Brush dough tops with olive oil.
Cover and grill 2 to 3 minutes. Using tongs and a spatula, flip over dough; cover and grill an additional 1 to 2 minutes.
Remove 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.