We whipped up this quick appetizer the other evening while grilling steaks with friends as a perfect starter/snack with cocktails. We took a lot of shortcuts with it also, which helped cut down on time in the kitchen so we could visit with our friends instead of fuss with making everything from scratch…of course, if you have the time, please forgive the shortcuts….the nice thing is…the short cuts tasted just as good as a completely home-made version would have.
Greek Style Flat Bread
1 pre-made pizza dough (we buy ours at Jimmy’s Food Store, but Central Market and Whole Foods have them also in their prepared foods section)
Salt and pepper
4 heaping tablespoons pre-packaged hummus, any flavor – we used roasted garlic and it was awesome!
6 ounces feta cheese, crumbled
10 Kalamata olives, chopped
1/2 red onion, thinly, thinly sliced
small jar artichoke heart halves in brine, drained and rinsed well
4 Roma tomatoes, cut in half and seeds removed, then diced
Pinch red pepper flakes
3 tablespoons chopped parsley or arugula, optional
Cut the pizza dough in half and then roll each half out with a floured rolling pin on a well floured surface until you get a crust that is about 1/4 inch thin. You want it very thin as it will rise a bit, so the thinner the better. It doesn’t have to be a round disk, whatever shape you make is fine. Place each piece of dough onto a baking sheet and cover with a damp cloth and place in a warm place for about 30 minutes. While the dough is resting place a grill pan on medium heat and grill the artichoke hearts just until you get a bit of color on them then slice into bite size pieces. Prep all the remaining ingredients. After the dough has rested brush each side with a bit of olive oil and season with salt and pepper. Heat the outdoor grill to medium-high heat and place each dough on them. Grill on each side for about 2-3 minutes until the bread is slightly charred with good grill marks and almost cooked. Spread each round with about 2 tablespoons of hummus then layer on the rest of the ingredients evenly, adding a pinch of red pepper flakes to both doughs at the end. Place back on the grill or in a 400 degree oven for 2 minutes to finish off the bread cooking and warm the ingredients through. Drizzle with a bit more olive oil, slice and garnish with a bit of parsley.