Greek Pizza

Greek Flatbreads

Ingredients

1 recipe Food Processor Flatbread Dough 
     or 1 lb. purchased pizza dough

Cornmeal
Olive oil
1/4 cup artichoke tapenade or other desired tapenade or bruschetta topping
4 ounces fontina cheese, shredded (1cup
1 cup cherry or grape tomatoes, halved
1/2 cup halved pitted Kalamata or other desired olives
1/4 cup thinly sliced or chopped onion
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 450 degrees. Lightly grease two cookie sheets and sprinkle with cornmeal. Divide the dough into two pieces. Roll each piece to 12 x 4 and place on a cookie sheet.

Spread each piece of dough with desired tapenade, add cheese, olives, chopped red onion. Bake in oven until dough is golden. Top with parsley and cut into three pieces. Serve

Food Processor Flatbread Dough
Ingredients
Olive oil or nononstick cooking spray
2cups all-purpose flour
1package active dry yeast
1teaspoon sugar
1/2teaspoon kosher salt 1tablespoon olive oil
2/3cup warm water (105 degrees F to 115 degrees F)
Directions:
Coat a bowl with olive oil. In the Food Processor place four, dry yeast, sugar, and salt. With the motor running slowly add the olive oil and 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).