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

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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

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Prep: 45 mins

Cook: 15 mins

Yields: 6 Servings

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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 1

Cover feta with water in a large bowl and let sit for 30 minutes to remove excess salt.

Step 2

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.

Step 3

Remove feta mixture to a bowl and stir in cucumbers; set aside.

Crust & Topping:

Step 1

Divide thawed dough in half. Roll each half on a lightly floured surface to a 10-inch circle. Let rest.

Step 2

Heat grill to medium-high heat. Brush circles of pizza dough with 1 tablespoon of the olive oil.

Step 3

Transfer dough circles, oil-side down, onto grill. Brush dough tops with olive oil.

Step 4

Cover and grill 2 to 3 minutes. Using tongs and a spatula, flip over dough; cover and grill an additional 1 to 2 minutes.

Step 5

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.