Bored with the same old appetizers? Then this is 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 Grilled Flatbread with Spicy Whipped Feta and Cucumber yogurt Spread into your regular repertoire.
Grilled Flatbread with Spicy Whipped Feta & Cucumber Spread
Bored with the same old appetizers? Then this is 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 Grilled Flatbread with Spicy Whipped Feta and Cucumber yogurt Spread into your regular repertoire.
Ready In: 1 hour
Prep: 45 minutes
Cook: 15 minutes
Yields: 6 Servings
- 8 oz feta cheese (cut into 2-inch pieces)
- 1/2 c Stonyfield Organic 0% Fat Greek Plain
- 1 Tbsp Stonyfield Organic Heavy Whipping Cream
- 1 Tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 small cucumber (chopped)
- 1 lb frozen pizza dough (thawed)
- 2 Tbsp extra-virgin olive oil
- 3/4 t salt
- 1/2 tsp black pepper
- 2 tsp harissa or chili sauce
- 4 c baby greens 1 Tbsp 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.