Greek Flatbreads

This easy Mediterranean flatbread recipe is topped with lots of fresh veggies and herbs. Great for a quick dinner, this Mediterranean recipe can be ready in just 35 minutes.

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4.5 by 7 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 15 mins 450°F

Greek Flatbreads

Directions

  1. Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. Divide dough in half. On a lightly floured surface roll and stretch each half of dough into a 12x4-inch oval. Brush with olive oil. Transfer to the prepared baking sheet.
  2. Divide artichoke tapenade between dough; spread evenly. Sprinkle with cheese. Top with tomatoes, olives, and red onion. Bake about 15 minutes or until crust is golden. Top with parsley. Cut each flatbread into 3 pieces.

Food Processor Flatbread Dough

Directions

  1. Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

Nutrition Facts (Food Processor Flatbread Dough)

  • Per serving:
  • 179 kcal ,
  • 3 g fat
  • ( 0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 166 mg sodium ,
  • 33 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 5 g pro.
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Nutrition Facts (Greek Flatbreads)

  • Per serving:
  • 324 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 22 mg chol. ,
  • 734 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 10 g pro.
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7 Ratings

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