Greek Flatbread
with Olives, Artichokes, and Feta
We’re unlocking the secret to quick and easy flatbread dinners by kneading, rolling, and partially baking the dough ourselves. This week, we top the perfectly crisp flatbread with all the healthy and delicious Greek flavors you love, like juicy tomatoes, tangy feta, and olives. It’s quick, easy, and will have you saying OPA in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
2 unit
Flatbreads
(Contains Wheat, Sesame)
4 ounce
Grape Tomatoes
1 ounce
Mixed Olives
1 jar
Artichokes
(Contains Soy)
2 clove
Garlic
2 tablespoon
Balsamic Vinegar
¼ cup
Feta Cheese
(Contains Milk)
1 unit
Baby Gem Lettuce
4 ounce
Fresh Mozzarella
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 425 degrees. Drain and rinse the artichokes. Halve the olives, artichokes, and tomatoes. Halve, peel, and thinly slice the red onion. Mince the garlic. Thinly slice the lettuce. Tear the mozzarella into small pieces.
Place each flatbread onto a lightly oiled baking sheet. Top with the mozzarella, olives, artichokes, tomatoes, and feta. Top with as much onion and garlic as you like. Season with salt and pepper. Place in the oven for 7-10 minutes, until the crust is crisp and the cheese is melted.
Meanwhile, in a medium bowl toss the lettuce with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
Finish: Top the flatbread with the salad, cut into slices, and enjoy!